Brazil nut & banana crunch Saturdaes

Brazil nut & banana crunch Saturdaes

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(1 ratings)

Prep: 30 mins Cook: 15 mins

More effort

Serves 6
Make the crunchy caramel and sauce ahead and these grown-up ice cream sundaes will take just a few minutes to assemble

Nutrition and extra info


  • kcal742
  • fat49g
  • saturates22g
  • carbs70g
  • sugars65g
  • fibre2g
  • protein10g
  • salt0.22g
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  • 150g pack Brazil nut, roughly chopped
  • a little vegetable or sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 175g golden caster sugar
  • 2 x 500ml tubs good quality vanilla ice cream



    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 2-3 ripe bananas



    Probably the best known, most popular tropical fruit, their name probably derives from the…

For the cinnamon hot chocolate sauce

  • 100g bar dark chocolate (70% cocoa)
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 1 tsp ground cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 150ml pot double cream
  • 150ml whole milk
  • 1 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup


  1. Toast the Brazils on a baking sheet at 180C/160C fan/gas 4 for 10 mins. Tip onto a separate lightly oiled baking sheet. Gently heat the sugar in a non-stick pan for about 5 mins until it melts, then let it bubble into a dark golden caramel, swirling it around the pan if it colours patchily. Pour the caramel over the nuts and allow to cool. Once cold, put half of the nutty caramel into a food processor and whizz until grainy. Smash the rest with a rolling pin to give nobbly shards. Can be made up to 3 days ahead and kept in an airtight container.

  2. Soften the ice cream for 10 mins, scoop into a large bowl or tub, then use electric handheld beaters to beat until smooth and thick. Fold half of the fine, nutty caramel through it, then re-freeze. On the day of your party, scoop the ice cream, then return the scoops to the freezer on a tray. This will make assembling the puds really simple.

  3. For the sauce, put all the ingredients in a pan, then gently heat until melted and smooth. Make up to 3 days ahead if you like, then gently reheat.

  4. To serve, slice the bananas. Spoon a little of the whizzed caramel into the bottom of 6 glasses. Add some banana, then a scoop of ice cream. Drizzle with warm sauce, add some more banana, a little more sauce, then top with shards of Brazil nut caramel.

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Comments, questions and tips

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12th Jan, 2019
I think there may be a mistake in the amount of chocolate listed. With 100g the sauce is still very pale and thin, like chocolate milk, not a sauce. I didn't have more chocolate on hand, so I don't know how much more is needed to make it a proper sauce consistency. Perhaps 200g?
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