I’ve recently returned from a 3 week holiday in the mighty USA; during our jaunt I became obsessed with the ‘all American diners’ – those institutions that have been running forever, open all day and all night, serving bottomless cups of filter coffee and giving regulars thier ‘usuals’. Here in NZ I don’t typically become inspired by booth seating and laminated menus but in America I did and seeing those beautiful boats of pillowy ice cream, hot fudge sauce pooling over the sides and unnaturally bright sprinkles made me come home and want sundaes for every meal. My waistline was something that did not benefit from my diner-loving, hence why Ive mde a healthier version – with coconut milk, banana and dark chocolate.
The ice cream quantity makes easliy enough for 8 ice creams, with leftovers.
If you have the luxury of owning an ice cream maker, use it. I don’t so I’ve used the ‘take out and process every 45 mins – 2 hours technique’.