Chocolate Banana Ice Cream with Popcorn the video

Ingredients

5 bananas (not too ripe)

1 cup hazelnut spread

1¾ cups crushed almonds

1½ cups sugar

FOR THE POPCORN:

1/3 cup popping corn

2 tablespoons vegetable oil

Instructions

1 Cut the bananas into fourths and place them in the 3-Quart Mixing Bowl. Mix with the hazelnut spread and freeze.

2 Cook the crushed almonds and sugar over low heat in the Royal Prestige ® Deluxe Easy Release 8” Skillet until the sugar is completely melted. Allow to cool until the mixture has hardened completely.

3 When the brittle has cooled completely, heat for three minutes over medium heat to lift it from the pan with the Deluxe Easy Release Spatula. Place it on the Bamboo Cutting Board and crush it with the Kitchen Cleaver. Set aside.

4 Place the Royal Prestige ® Perfect Pop cover on the Royal Prestige ® NOVEL™ or INNOVE™ 6-Quart Dutch Oven and adjust the heat to medium-high. Add the oil and popping corn through the lid opening. Close the opening.

5 When the corn begins to pop, rotate the handle constantly for about 7 minutes or until all the corn has popped. Turn off the heat and remove the Dutch oven from the stove.

6 Place the popcorn in the 5-Quart Mixing Bowl and add salt, mixing well.

7 Remove the bananas from the freezer and let them rest at room temperature for about 10 minutes. Break apart the banana mixture with the Ice Cream Spatula. Add the popcorn and brittle. Mix well.

8 Little by little, put the mixture through the Royal Prestige ® Juicer with the Ice Cream Strainer attached.

9 Serve with garnishes.

½ teaspoon salt (optional)

GARNISH:

Chocolate sauce

Sliced strawberries

Chocolate candies

Yield:

10 to 12 portions

Featured Royal Prestige® Cookware:

Royal Prestige ® Juicer

Time:

40 minutes