Pop-Tarts are back! Andy Bowden from Hartsyard has created a range of Pop-Tart ice-cream sandwiches that are oh so delicious.
Caramelised banana ice-cream:
Place sugar in a pot over high heat and cook to a light caramel, add bananas and continue to cook ensuring sugar does not burn. Slowly add milk, cream and vanilla. Remove from heat and stir through dextrose and skim milk powder. Blitz mix with a stick blender until smooth and churn in an ice cream machine.
Dark chocolate ganache:
Bring cream to the boil, pour over chocolate and stir till combined. Cool at room temperature.
Salted chocolate caramel:
Combine butter and cream in a bowl and reserve. In a pot, heat sugar and glucose over strong heat to a dark caramel colour. Stir through butter and cream vigorously until emulsified. Remove from heat, add chocolate and salt and combine until smooth. Cool at room temperature.
Toast one Chocotastic Pop-Tarts pastry and cut in half. Smear chocolate ganache on one half of the Pop-Tart, thinly slice banana and place onto ganache. Scoop generous amount of caramelised banana ice cream on top, smash kettle chips into the ice cream, drizzle with copious amounts of caramel and sandwich with other half of Pop-Tart.
Nutritional analysis per serving (30 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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