BRULEED BANANA CRUNCH
- 10 portions
- Portion Size
- 1 serving
Vanilla ice cream
Granulated sugar, divided
Thaw the waffles and the ice cream until both become soft. Heat waffles in an impinger or on a flat top grill until toasted.
Line a full baking sheet with parchment, then spread the ice cream out into a 1-inch thick, even layer. Freeze until firm, at least 1 hour.
On a parchment lined sheet tray, spread sugar out in an even layer, reserving a 2/3 cup. Bake in a 450°F oven until it turns brown, 15-20 minutes. Remove from oven and immediately sprinkle the popcorn on top. Set aside to cool.
Remove frozen ice cream sheet from freezer; cut into 20, 4-inch squares.
Build a triple layer ice cream sandwich: waffle, ice cream, waffle, ice cream, waffle. Return to freezer for no more than 10 minutes. Repeat with remaining waffles and ice cream.
Slice bananas in half lengthwise, then sprinkle the cut sides with the remaining sugar. With a blow-torch, heat the sugar until it turns brown and gets hard.
Remove ice cream sandwich stacks from freezer. Place on serving dish, then drizzle with 1/4 cup each of the chocolate fudge and caramel sauces.
Place bruleed banana on top of sauce. Finish the sandwich by breaking apart the popcorn shards and topping the banana with them. Serve immediately.
|Amount per serving||% Daily Value|
|Total Fat||89 g||138%|
|Polyunsaturated Fat||3 g||14%|
|Saturated Fat||49 g||243%|
|Dietary Fiber||9 g||35%|
|Vitamin C||9 mg||14%|
|Vitamin A||2433 iu||49%|
Percent Daily Values are based on a 2,000 calorie diet