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No-churn Pecan, Banana and Maple Bacon Sundae

No-churn Pecan, Banana and Maple Bacon Sundae

By OcadoLifePublished on 04 October 2023The whole family will love this No churn Pecan, Banana and Maple Bacon Sundae from Terri Mercieca, chef and founder of artisan ice-cream parlour Happy Endings. She says: “It’s an irresistible combo of maple syrup, pecans and caramelised bananas with a whisper of crispy bacon. While it makes a brilliant dessert, I’m going to go all out and say it could be the breakfast of champions!” This recipe makes enough for ice- cream leftovers, which you can keep in the freezer for another day.
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Time and servings

50 minsTotal time
2Servings
30 minsPrep time
20 minsCooking time

Ingredients

  • 50g pecans
  • 50ml whole milk
  • 20g milk powder
  • 300g double cream
  • 100g condensed milk
  • 70ml maple syrup, plus extra for brushing
  • 1 pinch sea salt
  • 50g light muscovado sugar
  • 2 medium bananas, halved lengthways, then halved widthways
  • 20g unsalted butter
  • 3 rashers smoked streaky bacon
  • 12 mini stroopwafels, torn into pieces (roughly 2 per sundae)

Method

  • Step 1

    Pop a metal bowl or other freezer-safe container (approx. 500ml capacity) into the freezer to chill. Preheat the oven to 180°C/160°C fan/gas 4.

  • Step 2

    Spread out the pecans on a small baking tray and roast for 10 mins or until golden. Remove and leave to cool, then roughly chop, reserving a few chopped nuts for decoration.

  • Step 3

    Meanwhile, for the ice cream, put the milk and milk powder in a small pan over a low heat; stir for about 2 mins until the granules are dissolved. Chill in the freezer for 5 mins to cool quickly.

  • Step 4

    In a large mixing bowl, combine the double cream, condensed milk, 70ml maple syrup and salt. Add the chilled milk mixture, then whip to soft peaks with an electric whisk for 3-5 mins, to incorporate a good amount of air. Fold through the chopped pecans, then pour the mixture into the chilled container, cover and freeze for at least 3 hrs.

  • Step 5

    For the bananas, sprinkle the muscovado sugar evenly over a plate. Put a dry frying pan over a medium heat. Press the flat side of each banana piece into the sugar, then add to the pan, sugar-side down; cook for 2-3 mins, until caramelised and golden. Add the butter and swirl it around the pan. Flip the bananas and cook for 1 min more, then remove to a plate to cool. Set aside 6 pieces and cut the remainder into small chunks.

  • Step 6

    Fry the bacon rashers in a dry frying pan over a medium heat until crisp. Brush with maple syrup and fry for 30 secs more, then remove to a plate lined with non-stick baking paper; leave to cool. Break into small shards.

  • Step 7

    To assemble the sundaes, layer small spoonfuls of ice cream, banana chunks, stroopwafels and bacon into 6 chilled glasses, arranging the elements as you wish – aim to get a bit of everything in each bite. Top each with a caramelised banana piece and stud with reserved chopped pecans, then serve. Leftover ice cream will keep frozen for 3 months.