Who doesn’t love a banana split and this twist is even better! Recipe from The Lolly Book by Karis & Dominic Gesua is published by Kyle Books. Images by Rita Platts.
Combining no-churn ice cream, caramel sauce, Dime bars, chocolate sauce and peanut praline, this divine frozen bombe just screams ‘EAT ME’! It’s best made a day in advance, to give it plenty of time in the freezer. You can also make mini versions in small jelly moulds that total the same volume. As the mix contains raw eggs, it is not suitable for pregnant women, very young children or anyone frail. (Recipe from Sharon Hearne Smith’s, No Bake Baking available on amazon.)
This treat mountain is very simple to make, as once you have your sauces and no-churn ice-cream prepared, it’s just a matter of assembly. Allow enough time for it to freeze properly before serving. If you can’t find peanut butter ice cream in the shops, then it really is worth making your own and isn’t as tricky as you may think. (Recipe from Sharon Hearne Smith’s, No Bake Baking available on amazon.)
