HOW TO MAKE BANANA CARAMEL (frozen)

Soak the gelatin in cold water.

Slice the ripe bananas into even slices, about a centimeter thick.

In a saucepan, add a few tablespoons of water and 1 cup of sugar, and turn the heat up high.

Allow the sugar and water to boil and dissolve quickly, watching for it to start bubbling slowly.

Once the sugar starts to color, gently tip the pan to move the caramel around instead of stirring.

When the caramel reaches a desired color, add the sliced bananas to the pan.

Reduce the heat and let the banana and caramel stew for about 5 minutes on low heat.

Add the soaked gelatin and 2 cups of milk to the pan and bring it back to a boil.

Blend the mixture until smooth, adding a little sugar if the caramel is too bitter.

Let the mixture cool before transferring it to the freezer.

Equipment Needed

Spice Level:

Allergens