Curried Banana Ice Cream Truffles and Caramel

Use Udi's Gluten Free Peanut Butter Coconut Cookies to coat ice cream truffles

Swap your sundae for homemade curried banana ice cream rolled in Udi's Gluten Free Peanut Butter Coconut Cookies. Pro tip: Freeze the truffles on a parchment-lined sheet tray ahead of time before transferring them to a resealable plastic bag.

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Recipe from the Tasting Table Test Kitchen

Curried Banana Ice Cream Truffles And Caramel
5 from 45 ratings
Use Udi's Peanut Butter Coconut Cookies to coat curried banana ice cream truffles.
Prep Time
30
minutes
Cook Time
5
minutes
Servings
50
truffles
Total time: 35 minutes
Ingredients
  • :::For the Curry Banana Ice Cream:5 bananas, peeled and cut into ½-inch pieces¼ cup coconut milk2 teaspoons curry powder⅛ teaspoon cayenne pepper1 tablespoon honeyPinch kosher saltFor the Caramel Sauce:½ cup granulated sugar¼ cup water1 teaspoon honey3 tablespoons butter½ cup heavy cream1 teaspoon vanilla extractPinch kosher saltFor the Ice Cream Truffles:1 box Udi's Gluten Free Peanut Butter Coconut CookiesCurry banana ice cream:::
Directions
  1. Make the ice cream: Place the banana pieces onto a parchment-lined sheet tray and freeze for at least 4 hours or overnight.
  2. In a food processor, pulse the frozen banana pieces until roughly chopped. Add the coconut milk and pulse the mixture, stopping often to scrape down the sides of the food processor using a rubber spatula. Continue to pulse until the mixture looks creamy and smooth. Add the curry powder, cayenne, honey and salt, and pulse until combined. Transfer the mixture to an airtight container. Cover and chill in the freezer for at least 2 hours or, preferably, overnight.
  3. Meanwhile, make the caramel sauce: In a medium saucepan, combine the sugar, water and honey over high heat and cook until the mixture comes to a boil. Continue to cook over high heat until it turns an amber color, 5 minutes. Reduce the heat to medium and slowly swirl in the butter. Remove the saucepan from the heat and whisk in the heavy cream, vanilla and salt. Transfer the caramel sauce to a bowl and set aside. When using refrigerated caramel sauce, warm it in the microwave for 20 seconds to achieve the desired consistency again.
  4. Make the truffles: Line a baking sheet with parchment paper or a Silpat. In a food processor, pulse the Udi's Gluten Free Peanut Butter Coconut Cookies until they resemble the consistency of bread crumbs. Transfer to a medium bowl and set aside.
  5. Remove the ice cream from the freezer. Scoop a tablespoon-size bite of ice cream and place it into the mixing bowl with the Udi's cookie crumbs. Roll the ice cream bite in the Udi's cookie crumbs until it is fully coated; transfer it to the prepared baking sheet. Repeat with the remaining ice cream and cookie crumbs. If the ice cream bites begin to soften, return them to the freezer and continue the process after 15 minutes. Chill the truffles in the freezer for at least 1 hour before serving.
  6. To serve, arrange the ice cream truffles on a platter and drizzle with the caramel.
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