Raspberry ripple & amaretti banana split

Raspberry ripple & amaretti banana split

Prep time: 10 minutes

Serves 2

Ingredients

• 2 large bananas, peeled and halved lengthways
• 6 scoops Raspberry Ripple & Amaretti Ice Cream (3 scoops per split, see below for recipe)
• 100ml double cream, whipped
• 50g dark chocolate sauce (ready-made or homemade)
• 75g fresh raspberries
• 6 maraschino cherries, plus a little syrup from the jar
• 20g toasted hazelnuts, chopped

Method

1. Arrange the banana halves in the split dishes, cut-side facing inwards.
2. Place 3 scoops of Raspberry Ripple & Amaretti Ice Cream between the bananas in each dish.
3. Drizzle with dark chocolate sauce and scatter over the raspberries.
4. Pipe the whipped cream on top, then add 3 maraschino cherries per split with a drizzle of syrup.
5. Finish with a sprinkle of toasted hazelnuts. Serve immediately.

 

Easy raspberry ripple & amaretti ice cream

Prep time: 20 mins, plus freezing overnight

Serves 8

Ingredients

• 600ml double cream
• 1 x 397g tin sweetened condensed milk
• 1 tablespoon Amaretto
• 50g amaretti biscuits
• 80ml raspberry coulis 

 

Method 

1. Whisk the cream, condensed milk and Amaretto together in a bowl using an electric hand-held whisk or a stand mixer, until it’s just holding its shape into soft peaks, being careful not to over-whisk. 
2. Crumble the amaretti biscuits into the cream mixture. Fold them in gently with a large metal spoon. 
3. Spoon a third of the cream mixture into the container, then randomly drizzle over a third of the raspberry coulis. Repeat this twice with the remaining two-thirds of both mixtures, finishing with raspberry coulis drizzled on top. Swirl a cocktail stick through the cream mixture to create a ripple effect, being careful not to overdo it and lose the effect.
4. Put the lid on the container and freeze overnight.