Banana Brownie with Condensed Milk Ice Cream & Chocolate Crack Top

Looking for the ultimate dessert that hits every craving?

This banana brownie with condensed milk ice cream and a glossy chocolate crack top is your next must-bake. Not to mention that there’s no fancy equipment needed!

Rich. Fudgy. Creamy. Crackly. This frozen banana brownie slice is the dessert you make when you want it all. A gooey brownie base made with ripe bananas, a velvety condensed milk ice cream layer, and a shiny chocolate crack top that snaps like magic shell. It’s no-churn, freezer-friendly, and dangerously addictive.

Why You’ll Love This Dessert

Fudgy + Moist: The banana keeps the brownie moist without needing extra oil or butter.

3 Layers of Joy: Brownie base, creamy no-churn condensed milk ice cream, and a crackly chocolate top.

Make-Ahead Friendly: Bake, freeze, slice—this dessert stores like a dream.

INGREDIENTS:

For the Banana Brownie:

250g bananas, mashed (approx 2)

110g salted butter, melted

170g milk or dark chocolate

125g caster sugar

125g brown sugar

2 eggs

1 tsp vanilla extract

20g cocoa powder

110g all-purpose flour

1/2 tsp fine sea salt

For the Condensed Milk Ice Cream:

1 cup sweetened condensed milk

2 cups thickened cream

1 tsp vanilla bean paste (or extract), optional

2 tbsp Coffee Caramel

For the Chocolate Crack Top:

150g dark chocolate, chopped

2 tbsp coconut oil (or neutral oil)

METHOD

1. Make the Banana Brownie

Preheat oven to 160°C (fan-forced).
In a large bowl, whisk together the mashed bananas, butter, sugar, eggs, and vanilla.
Sift in flour, cocoa powder, and salt. Fold gently until just combined.
Pour into a 20cm round or square baking dish and bake for 30-40 minutes or until a skewer inserted shows moist crumbs. Cool completely.

2. Make the Condensed Milk Ice Cream

In a large bowl, whip the cream to soft peaks.
Fold in condensed milk, vanilla, and a pinch of salt.
Swirl through the Coffee Caramel.
Pour over cooled brownie and smooth the top.
Add another drizzle of Coffee Caramel and swirl into the ice cream.
Freeze for at least 4 hours, or until firm.

3. Make the Chocolate Crack Top

Melt chocolate and coconut oil together in the microwave (30-second bursts, stirring in between).
Let cool for 5 minutes, then pour over the frozen ice cream layer.
Tilt the pan to evenly coat the top. Freeze again for 15 minutes to set the chocolate, or until ready to serve.

Serving Tips

Let it sit at room temp for 5 minutes before slicing for clean, crackly cuts.

Serve with a drizzle of warm peanut butter or caramel for extra decadence.

Cut into bars and keep in the freezer for a grab-and-go sweet treat.

Storage

Store in an airtight container in the freezer for up to 2 weeks. Best enjoyed slightly thawed for the ultimate creamy bite.

FAQs

Can I use frozen bananas?
Yes, thaw and drain them first to avoid excess moisture.

What if I don’t have coconut oil?
Use any neutral oil like rice bran or canola, or skip it for a firmer top.

Can I make this dairy-free?
Sub the yogurt with coconut yogurt, the condensed milk with a dairy-free version, and use plant-based cream. It won’t be quite as rich, but still delicious!

Final Thoughts

This banana brownie dessert is your answer to every craving— fudgey, cold, creamy, chocolatey, and wildly addictive. Whether you’re baking for a dinner party, meal prep sweet tooth moments, or just want to use up some bananas with flair, this recipe delivers.

Tag your creations with @MontanasTable or @MonMackFood and let me know if you try it—I love seeing your bakes!

Save This Recipe to Pinterest

Pin it now, bake it later! This Banana Brownie with Condensed Milk Ice Cream and Chocolate Crack Top is the perfect make-ahead dessert. Brownie + ice cream + magic shell = the triple threat you didn’t know you needed.