Banana “Ice Cream” with Caramel Sauce
- 4 medium bananas
- ⅓ cup candied or toasted nuts (optional)
- ½ cup light brown sugar
- 2 tablespoons butter
- 2 tablespoons light corn syrup
- ⅛ teaspoon salt
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
Peel the ripe bananas. Slice, place in a single layer on a plate and freeze for a couple of hours.
Meanwhile, make the caramel sauce by combining sugar, butter, syrup, and salt in a small saucepan. Over a medium-to-low heat, stir until blended (about three minutes), then bring to a gentle boil for two minutes. Remove from heat and stir in cream and vanilla. Let cool then cover and refrigerate.
To make “ice cream,” place frozen bananas in a food processor and process until it has the consistency of soft ice cream, scraping down the sides of the bowl occasionally.
Stir in nuts and serve with sauce.