Roasted Banana and Caramel Milkshake

By vealam

Ingredients

• 2 whole bananas
• 3 cups dulce de leche or caramel swirl ice cream
• 1/4-1/2 cup of milk, depending on thickness desired
• Optional: ice cubes to make it super thick.
• 1 tablespoon caramel sauce, warmed just enough to be pourable
• unsweetened or lightly sweetened whipped cream
• additional caramel sauce
• chocolate sauce
• 2 halves of a bruleed banana (3 step tutorial found here)

Details

Servings 1
Adapted from foodiewithfamily.com

Preparation

Step 1

Preheat the oven to 400°F.

Place the bananas, still in their peels, on a rimmed baking sheet. Roast the bananas for 15-20 minutes, or until the peels have turned black and they look shiny and swollen. Remove the pan from the oven and let cool to at least room temperature before handling them.

Cut the tip off of the banana peels and squeeze the room temperature, soft, roasted bananas into the blender. Add the ice cream and 1/4 cup of milk. Blend until smooth. If a thicker milkshake is desired, you can blend in several ice cubes to thicken it. If you'd like it thinner, add the remaining 1/4 cup of milk.

Take 2 pint jars, or similarly sized glasses, and drizzle some of the caramel sauce around the inside rim. Let it drip down before dividing the milkshake between the two cups. Top each glass with a generous cap of whipped cream then drizzle a little more caramel sauce and some chocolate sauce on top. Nestle a bruleed banana half in the whipped cream and serve immediately! Leftovers can be poured into popsicle molds for wonderful banana cream popsicles.

cook’s notes:
You can roast extra bananas then squeeze them out of their peels and into ice cube trays to freeze for smoothies (ROASTED BANANA SMOOTHIES!), future milkshakes, or baking. They’re darned good in banana bread.
I used homemade salted caramel sauce because it’s beyond words it’s so good. If you don’t want to make it or have a jar handy of the commercial sort, use that! Or if you want to go allllllll in, make this homemade dulce de leche, warm it up a bit, and drizzle THAT inside your glass.
I used Schwan’s Dulce de Leche ice cream and it was fabulous. If that’s not available where you live, use a caramel swirl type ice cream. If you can’t find that, substitue a nice French vanilla ice cream and add a couple tablespoons of caramel sauce to the blender when you make the milkshake.
Because the milkshake is already so sweet, use lightly sweetened or unsweetened whipped cream on top.