CHOCOLATE BANANA ICE CREAM PIE
Provided by Food Network
Categories dessert
Time 4h20m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Chocolate Fudge Sauce: In a medium bowl, whisk together the coffee, sugar and cocoa. Whisk in the corn syrup until all the sugar crystals are dissolved and the mixture is completely smooth. Place the chocolate and butter in a large, dry bowl or in the top of a double boiler set over barely simmering water. When the chocolate has melted, whisk in the coffee-cocoa mixture until smooth and blended. The sauce is best if left to ripen for a full day before serving. Store in a sealed container. This sauce will keep for 3 weeks in the refrigerator or 3 months in the freezer.
- Vanilla Ice Cream: Split the vanilla bean lengthwise. Scrape out the seeds. Put the seeds, pod halves, milk, heavy cream, and 1/4 cup of the brown sugar in a heavy-bottomed medium saucepan. Bring just to the simmering point over low heat (it will wriggle in the pot). In the meantime, combine the remaining 3/4 cup brown sugar, egg yolks, and vanilla extract in a large bowl and whisk until just blended. While gently whisking the yolks, drizzle the hot cream mixture into them so that they are gradually warmed up. Return everything to the saucepan and cook while stirring with a wooden spoon. Make sure that you are constantly scraping the spoon across the bottom of the pan so the custard does not scorch. The custard is done when it has thickened slightly and can evenly coat the back of the spoon. Do not let it come to a boil. Strain the custard through a fine sieve. Press out all the liquid in the vanilla beans and nestle the container holding the custard into a large bowl of ice. Let cool, stirring occasionally. Transfer the custard to an ice cream machine and freeze according to the manufacturer's instructions. Put the finished ice cream in a storage container and freeze until firm.
- Make sure the fudge sauce has been in the refrigerator for at least 2 hours to thicken. If the ice cream is very hard, let it soften in the refrigerator for 20 to 30 minutes. Shmoosh and spread the fudge sauce in ribbons through the ice cream. Take care not to let the sauce blend into the ice cream. Refreeze until hard.
- Chocolate Wafer Crust: Coat a 9-inch pie pan with 2 teaspoons of the butter. In a food processor, chop the chocolate wafers into fine crumbs. Transfer to a small bowl and mix in the rest of the melted butter. Pat the mixture over the bottom and sides of the pan. Freeze for at least 30 minutes.
- Chocolate-Dipped Frozen Banana Bonbons: Melt the chocolate in a completely dry bowl or in the top of a double boiler set over barely simmering water. Pierce each banana chunk with a fork. Dunk first into chocolate to coat, then into the peanuts or coconut. Set on waxed paper-lined cookie sheet, and freeze for 2 hours or overnight. For maximum flavor, let sit at room temperature for 10 minutes before serving.
- Fill the crust with the vanilla fudge ice cream, top with bonbons and serve.
BRAZILIAN SWEET BANANA AND RICE DISH
This is a Brazilian dish that has an odd ingredient, bananas. The bananas are almost a dessert on their own but are eaten along with rice in a dish that can be varied to one's taste.
Provided by Xtreme Love
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 2h10m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
- Combine lemon juice, sugar, butter, and rum in a saucepan. Bring to a simmer over low heat, stirring occasionally, until sugar is dissolved and sauce thickens slightly, about 10 minutes.
- Arrange bananas cut-side down in the baking dish. Pour enough sauce over bananas to cover, reserving any extra sauce for serving.
- Bake in the preheated oven until bananas are soft and sticky, about 30 minutes.
- Bring water and brown rice to a boil in another saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
- Combine black beans and diced tomatoes in a skillet over low heat; heat until warmed through, about 10 minutes.
- Heat oil in a large skillet over medium heat. Add sausage links; cook, flipping often, until no longer pink in the center, about 10 minutes. Slice sausage into small pieces.
- Scoop rice into a large bowl. Pour black beans on top. Sprinkle dill and basil on top. Add sausage; mix gently to combine. Serve bananas alongside.
Nutrition Facts : Calories 932 calories, Carbohydrate 178 g, Cholesterol 26.7 mg, Fat 15.3 g, Fiber 17.7 g, Protein 24.3 g, SaturatedFat 5.1 g, Sodium 1015.9 mg, Sugar 52.1 g
BRAZILIAN WHOLE BANANA PIE
This whole banana pie is a hit in Brazil, mainly in the city of Rio de Janeiro. Almost all the ingredients are natural, except for the margarine. It is also made with whole grains, which contribute for a good health. It supplies a lot of energy and the bananas give an extra dose of potassium. That is why this pie is consumed by athletes and people who practice sports in general. Besides, it is simply delicious!
Provided by Cacau
Categories World Cuisine Recipes Latin American South American Brazilian
Time 1h5m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Sprinkle 3 tablespoons of brown sugar over the bottom of a small saucepan or skillet. Cook over medium heat until melted. Stir in water until sugar is completely dissolved. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Pour the syrup into a round baking dish or deep dish pie plate and spread to coat the bottom.
- Make a layer of bananas on top of the melted sugar. In a medium bowl, stir together the whole wheat flour, wheat germ, oats and 1 cup of brown sugar. Mix in the margarine using your hands, pinching it into small pieces to make a crumbly dough. Sprinkle half of this over the bananas in the dish and pat down. Top with the remaining bananas and sprinkle with about half of the cinnamon. Spread the rest of the dough over the bananas and pat the pie smooth. Sprinkle remaining cinnamon over the top.
- Bake for 45 minutes in the preheated oven, until the pie topping is toasted and a toothpick inserted into the center comes out clean.
Nutrition Facts : Calories 450.6 calories, Carbohydrate 82.5 g, Fat 11.2 g, Fiber 9.9 g, Protein 11.1 g, SaturatedFat 2.4 g, Sodium 125.5 mg, Sugar 33.4 g
WHITE CHOCOLATE BANANA CAKE
When I mentioned the recipe contest to my husband, he immediately suggested I enter this extra special cake. Packed with ripe bananas and white chocolate in the batter, it tastes wonderful even without the frosting.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-16 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating will after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in chocolate., Pour into three greased and floured 9-in. round baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing cake from pans to wire racks to cool completely., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Sprinkle with pecans. Store in refrigerator.
Nutrition Facts : Calories 581 calories, Fat 24g fat (11g saturated fat), Cholesterol 66mg cholesterol, Sodium 294mg sodium, Carbohydrate 88g carbohydrate (66g sugars, Fiber 1g fiber), Protein 6g protein.
BRAZILIAN BANANA AND WHITE CHOCOLATE ICE CREAM TORTE
Categories Milk/Cream Food Processor Chocolate Fruit Dessert Bake Freeze/Chill Frozen Dessert Strawberry Banana Almond Walnut Bon Appétit
Yield Serves 12
Number Of Ingredients 19
Steps:
- For crust:
- Preheat oven to 350°F. Finely chop all nuts with sugar in processor. Add butter and blend until well combined. Press mixture firmly onto sides, then bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze 10 minutes. Bake until light brown, about 20 minutes. Cool on rack.
- For Ice Cream:
- Bring 1 cup cream, half and half and sugar to simmer in heavy medium saucepan, stirring occasionally. Whisk yolks in medium bowl. Whisk in hot cream mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes; do not boil. Strain into bowl. Add white chocolate; whisk until melted. Mix in remaining 2 cups cream. Chill until cold.
- Peel and slice 1 1/2 pounds bananas. Puree bananas with lemon juice in processor. Mix puree into custard. Transfer custard to ice cream maker and process according to manufacturer's instructions. Spoon ice cream into prepared crust; smooth top. Cover and freeze overnight. (Can be made 1 week ahead; keep frozen.)
- For sauce:
- Bring cream and syrup to simmer in medium saucepan. Reduce heat to low. Add chocolate; whisk until smooth. Cool to lukewarm. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat before using; do not boil.)
- Remove pan sides from torte. Arrange bananas and strawberries in rows atop ice cream. Serve with sauce.
CHOCOLATE PEANUT BUTTER ICE CREAM TORTE
Looking for an easy summer dessert recipe? Beat the heat with this simple recipe for a chocolate peanut butter ice cream torte.
Provided by Mary Jenny
Categories Dessert
Time 18m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Place crumbs and peanuts in a food processor and whirl until finely ground. Pour into a medium bowl and stir in butter until blended. Press onto bottom of a 9-inch (23 cm) springform pan. Refrigerate until ready to use.
- Place whipping cream, peanut butter, honey and chocolate in a medium saucepan over medium heat. Stir until mixture is hot and smooth. Set aside to cool slightly and thicken.
- Let ice cream stand on counter for about 10 minutes to soften slightly. Spoon onto crust, smoothing the surface. Garnish outside edge of torte with peanut butter cups if using. Cover loosely with plastic wrap and return to freezer for at least 1 hour to firm.
- Remove from freezer about 10 minutes before serving. Drizzle with chocolate peanut butter sauce (warm in microwave to thin slightly if it's been refrigerated) or spoon on side. Slice torte into wedges. Any extra sauce can be refrigerated up to a week.
- Prep time: 15 minutes.
- Cook time: 3 minutes.
- Freezing time: 1 hour.
Nutrition Facts : Calories 482.2, Fat 30.5, SaturatedFat 15.8, Cholesterol 72.8, Sodium 215.1, Carbohydrate 49.5, Fiber 2.6, Sugar 38.7, Protein 8.2
WHITE CHOCOLATE BANANA CREAM PIE
This recipe is from Classic Home Desserts - and they got it from the Buckhead Diner in Atlanta, GA. Prep time includes time to chill the dough.
Provided by The Giggle Box
Categories Tarts
Time 2h
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- To make the sugar dough: Combine the butter and sugar in a food processor until just blended (or cut the ingredients together with a pastry blender).
- Add the egg pulsing or tossing to combine.
- Add the flour and mix until it is just incorporated, no longer.
- Gather the dough into a ball, flatten it into a disk, and wrap in plastic wrap or wax paper and chill for at least 30 minutes.
- Preheat the oven to 350°F, place the oven rack in the lower third of the oven.
- Roll out the dough on a floured surface until it is about 1/8 inch thick.
- Gently fit it, without stretching, into a buttered 10-inch Tart pan (preferably with a removable bottom and fluted sides).
- If you do not have a tart pan, you can use 10 inch or deep 9 1/2 inch pie pan.
- Trim off the excess dough, leaving a 3/4 inch overhang.
- Tuck in the overhanging dough, pressing the edges of the crust against the sides of the pan and forming a high, fluted border.
- Line the dough with a sheet of buttered foil (buttered side down) and weigh down with weights or beans.
- Bake the shell until the sides are set, about 12 minutes.
- Carefully remove the weights and foil and gently prick dough all over with a fork.
- Continue to bake until pale gold and baked through, about 5 minutes.
- Cool the pie shell completely on a wire rack.
- Making the White Pastry Cream: Bring the milk and vanilla bean to a boil.
- Meanwhile, whisk the egg yolks and sugar in a bowl until pale and light, about 1 1/2 minutes.
- Whisk in the cornstarch until smooth.
- Remove the saucepan from the heat, and whisk 1/4 cup of the hot milk into the egg yolk mixture.
- Repeat once or twice.
- Scrape the warmed egg yolk mixture into the saucepan with the remaining milk and return to a boil, whisking the entire time, boil for one minute.
- Remove the pastry cream from the heat, and whisk in the butter and white chocolate until smooth.
- Strain the custard into a clean bowl.
- Place a sheet of wax paper or plastic wrap directly on the surface of the cream and refrigerate until cooled.
- Shortly before serving time, whip the cream until nearly stiff.
- Thinly slice the bananas and toss with the lemon juice.
- Fold the bananas and the liquers into the chilled pastry cream and gently fold in the whipped cream until blended.
- Fill the cooled pie shell with the filling.
- Gently scatter the chocolate curls over the filling, covering the tart completely.
- Very lightly dust the chocolate curls with cocoa powder and serve.
- To make the chocolate curls: Melt the white chocolate in a double broiler until smooth.
- Pour the chocolate onto a marble slab or the back of a smooth baking sheet.
- With a spatula, spread out the chocolate into an even 1/8 thick layer.
- Set aside to cool to room temperature.
- Push a chef's knife blade away from you through a 4 inch width of chocolate, forming a loose curl.
- Continue to form chocolate curls with the remaining chocolate.
- With a large spatula, very gently transfer the curls to a baking sheet and refrigerate until needed.
BANANA ICE CREAM CHOCOLATE BITES RECIPE BY TASTY
Here's what you need: bananas, vanilla pod, full-fat coconut milk, dark chocolate, coconut oil, crispy rice cereal
Provided by Tiffany Lo
Categories Desserts
Yield 90 bites
Number Of Ingredients 6
Steps:
- Cut the bananas into slices and place into a freezer safe bag. Freeze until solid.
- In a food processor or blender, add frozen bananas, vanilla bean or vanilla extract, and coconut milk. Blend until smooth.
- Line a baking dish with parchment paper. Evenly distribute the banana mixture into the baking dish.
- Freeze for at least two hours.
- Before taking out the ice cream, add dark chocolate and coconut oil into a bowl. Microwave for 1 ½ minutes, stirring after every 30 seconds, until fully melted.
- Let the chocolate mixture cool completely then add crispy rice cereal. Mix well.
- Lift the parchment paper out of the baking dish to remove the ice cream.
- Cut the ice cream block into ½-inch (12.7-millimeter) cubes.
- Dip bites into chocolate mixture until evenly coated.
- Place bites on a baking tray and freeze.
- Let the bites thaw 5-7 minutes before eating.
- Enjoy!
Nutrition Facts : Calories 33 calories, Carbohydrate 3 grams, Fat 2 grams, Fiber 0 grams, Protein 0 grams, Sugar 2 grams
More about "brazilian banana and white chocolate ice cream torte crust recipes"
WHITE CHOCOLATE BANANA PUDDING - NICOLE HOOVER
From nicolehoover.com
BANANA SPLIT ICE CREAM TORTE - EVERYDAY ANNIE
From everydayannie.com
BANANA CREAM MOUSSE TART WITH NILLA WAFERS CRUST
From southernfatty.com
BRAZILIAN BANANA AND WHITE CHOCOLATE ICE CREAM TORTE
From mastercook.com
DARK CHOCOLATE & MINT ICE CREAM TORTE RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
BANANA CHOCOLATE TORTE - RECIPES | COOKS.COM
From cooks.com
BANANA CREAM TORTE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BRAZILIAN BANANA AND WHITE CHOCOLATE ICE CREAM TORTE
From bigoven.com
CHOCOLATE BANANA TORTE - RECIPE | COOKS.COM
From cooks.com
HEALTHY CHOCOLATE BANANA ICE CREAM - THE ENDLESS MEAL®
From theendlessmeal.com
BRAZILIAN BANANA AND WHITE CHOCOLATE ICE CREAM TORTE
From reddit.com
RECIPES/BRAZILIAN-BANANA-AND-WHITE-CHOCOLATE-ICE-CREAM-TORTE …
From github.com
BRAZILIAN BANANA AND WHITE CHOCOLATE ICE CREAM TORTE
From pinterest.com
BRAZILIAN BANANA AND WHITE CHOCOLATE ICE CREAM TORTE – FREE …
From en.recipes.lt
BRAZILIAN BANANA AND WHITE CHOCOLATE ICE CREAM TORTE
From doughlicioussweets.com
BRAZILIAN BANANA AND WHITE CHOCOLATE ICE CREAM TORTE …
From friendseat.com
BANANA ICE CREAM WITH CARAMELIZED WHITE CHOCOLATE FRECKLES
From island-bakes.com
WHITE CHOCOLATE BANANA CREAM PIE - THE BAKING CHOCOLATESS
From thebakingchocolatess.com
CHOCOLATE TART RECIPE WITH BANANA ICE CREAM - GREAT BRITISH CHEFS
From greatbritishchefs.com
BANANA SPLIT ICE CREAM TORTE | MIDWEST LIVING
From midwestliving.com
CHOCOLATE BROWNIE TORTE WITH WHITE CHOCOLATE MOUSSE AND …
From epicurious.com
PUMPKIN ICE CREAM TORTE WITH GINGER CRUST - BIGOVEN.COM
From bigoven.com
BRAZILIAN BANANA AND WHITE CHOCOLATE ICE CREAM TORTE
From cookselite.com
BRAZILIAN BANANA AND WHITE CHOCOLATE ICE CREAM TORTE RECIPE
From recipes.com.co
BRAZILIAN BANANA AND WHITE CHOCOLATE ICE CREAM TORTE
From plain.recipes
WHITE CHOCOLATE BANANA CREAM PIE - A FAMILY FEAST®
From afamilyfeast.com
BRAZILIAN BANANA AND WHITE CHOCOLATE ICE CREAM TORTE RECIPE
From bakerrecipes.com
BANANA ICE CREAM WITH CARAMELIZED WHITE CHOCOLATE FRECKLES
From hummingbirdhigh.com
BRAZILIAN BANANA AND WHITE CHOCOLATE ICE CREAM TORTE – COOKING …
From cooking-recipes.org
BRAZILIAN BANANA AND WHITE CHOCOLATE ICE CREAM TORTE RECIPE | EAT …
From eatyourbooks.com
TH3LADIES.COM - TH3LADIES.COM
From th3ladies.com
BRAZILIAN BANANA AND WHITE CHOCOLATE ICE CREAM TORTE
From cookingindex.com
CHOCOLATE BROWNIE TORTE WITH WHITE CHOCOLATE MOUSSE AND …
From bonappetit.com
WHITE CHOCOLATE TORTE - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love