Hot Date Ice Cream Sundaes |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 1 |
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This is our banana-enriched version of the Hot Date sundae, served at Poppy restaurant in Seattle. Add a shot of rum to make this even more provocative. Ingredients:
3 ripe bananas, peeled |
3 1/2 teaspoons sugar, divided |
2 teaspoons lemon juice |
2 cups vanilla ice cream, softened |
1/4 cup unsalted butter |
1/4 cup packed light brown sugar |
1/8 teaspoon kosher salt |
1 1/2 cups (10 oz.) medjool dates, halved and pitted |
1/4 cup cold whipping cream |
1/4 teaspoon vanilla extract |
6 ounces moist, dark store-bought or homemade banana bread, cut into 1-in. cubes (about 5 cups) |
1/4 cup coarsely chopped toasted walnuts |
Directions:
1. Purée 2 bananas, 2 tsp. sugar, and the lemon juice in a food processor. In a large bowl, fold purée into ice cream, leaving streaks. Freeze until firm, 3 hours.
2. Melt butter, brown sugar, and salt in a medium frying pan over medium-high heat. Add dates and 1/2 cup water and cook, stirring occasionally, until thickened, about 5 minutes.
3. Whisk cream with remaining 1 1/2 tsp. sugar and the vanilla in a bowl until soft peaks form.
4. Divide bread among 4 bowls. Slice remaining banana. Scoop ice cream into bowls and top with banana, dates and sauce, whipped cream, and nuts.
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