Description
For our friend Anisa, growing up in Brooklyn meant summers spent down in Brighton Beach and Coney Island. The boardwalk leads from one end of restaurants and music to more music and fun in Astroland. No visit was complete without either a belgian waffle in one of the restaurants facing the ocean or banana ice cream after riding the bumper cars. She was inspired for this recipe by two of her favorite summer treats. Our crispy phyllo shells are filled with homemade no churn banana ice cream and topped with caramel corn, making them a salty, sweet and incredibly easy nostalgic summer (or any season) treat.
Ingredients
- 2 packages (15 count, each) Athens® Phyllo Shells
- 4 extra ripe bananas, peeled
- Half of one 13.4 ounce can of prepared Dulce de Leche
- 2 1/4 cups heavy cream
- 1 teaspoon vanilla
- Pinch of nutmeg
- Caramel popcorn, for garnish
Optional Toppings:
Melted White Chocolate
Caramel Sauce
- 1/4 cup Dulce de Leche
- 3 tablespoons heavy cream
Directions
Preheat oven or air fryer to 325ºF.
Remove phyllo shells and place on a baking sheet or rack of an air fryer. Bake phyllo cup shells for 3-5 minutes until the shells are warm and crisp.
Using a hand mixer, whip heavy cream, nutmeg and vanilla until fluffy and doubled in volume. In a separate bowl, using the same hand-mixer, combine bananas and dulce de leche.
Add half of the whipped cream into the banana mixture, folding the two together into a marbled base. Mix in the remaining whipped cream until everything is a light caramel color.
Freeze up to 8 hours or overnight.
To make caramel, combine dulce de leche and heavy cream. Heat in the microwave for 30 second intervals until loose and can be drizzled over ice cream.
Fill phyllo shells using a tablespoon measure to create scoops. Top with crumbled caramel corn, white chocolate and caramel. Shells can be filled and frozen in advance. Top with garnishes before serving.
Nutrition
Serving size: 1 ice cream filled phyllo shell, Amount per serving: Calories – 127, Total Fat – 8.2g, Saturated Fat – 12.3g, Cholesterol – 15.3g, Sodium – 45.5g, Total Carbohydrate – 11.6g, Total Sugars – 6.9g, Potassium – 13.5g, Calcium – 18.7g, Protein – 3g
