- Sweet
- For The Family
- Frozen
Banana Fritters with Dulce de Leche and Vanilla Bean Ice Cream
This dessert is all about simple ingredients coming together to create something irresistibly luxurious. Silky vanilla ice cream becomes the perfect canvas for a warm, buttery butterscotch sauce that’s rich, glossy, and just the right amount of sweet. Add a sprinkle of toasted hazelnuts, and you get that beautiful contrast of creamy, crunchy, warm, and cold in every spoonful.
It’s the kind of treat that feels both nostalgic and elevated—easy to assemble yet full of flavour and texture. Whether you’re finishing a dinner party or indulging in a quiet night at home, this combination delivers pure, effortless decadence.
What You’ll Need
3 ripe bananas
100g rice flour
50g all-purpose flour
½ tsp baking powder
20g fine caster sugar
Vegetable oil, for frying
1 can sweetened condensed milk
Cape byron ultimate vanilla ice cream
150ml ice-cold water
¼ cup Full Cream Milk
Start by removing the wrapper from the can of sweetened condensed milk. Place the can in a pot of simmering water and cook for 3 hours to create dulce de leche.
In a bowl, mix the rice flour, all-purpose flour, baking powder, caster sugar, and 150ml ice-cold water to form a batter.
Chop the bananas in half if they are small, or into thirds if large.
Heat vegetable oil in a small pot to 170°C.
Using a skewer, dip the banana pieces into the batter, allowing excess batter to drip off. Carefully place them into the hot oil. Fry until golden brown, then remove and place on a paper towel to drain.
Open the can of sweetened condensed milk. If the dulce de leche is too thick, whisk in a little Norco full cream milk to loosen it until it is pourable.
Serve the banana fritters with a few spoonfuls of Cape Byron Ultimate Vanilla Ice Cream and drizzle generously with the dulce de leche.
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Full Cream Milk
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