Three scoops of ice cream and a split banana hide beneath a warm cookie-caramel chocolate sauce, whipped cream and crunchy pieces: Comptoir du Cacao’s Cookies Caramel & Hazelnut Milk Chocolate Bar makes a sundae worth sharing.
Serves 2 · 15 min
Ingredients
- Cookies Caramel & Hazelnut Milk Chocolate Bar (Comptoir du Cacao): half (1.75 oz / 50 g) for the sauce, the rest chopped to finish
- 3 tbsp heavy cream
- 2 ripe bananas, split lengthwise
- 3 scoops of ice cream per dish, such as vanilla, chocolate and strawberry
- Whipped cream
Method
- Melt half of the Cookies Caramel & Hazelnut milk chocolate bar (1.75 oz / 50 g) with 3 tbsp heavy cream over low heat, stirring until smooth.
- Split 2 ripe bananas lengthwise and place them in 2 long dishes.
- Add 3 scoops of ice cream per dish, such as vanilla, chocolate and strawberry.
- Pour the warm sauce over the top, add whipped cream and scatter with the rest of the bar, chopped.
The star of this recipe: Cookies Caramel & Hazelnut Milk Chocolate Bar, by Comptoir du Cacao.
Shop this recipe
Add the Clipperton products used here in one go. The other ingredients come from your usual market.
