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Banana Brownie with Condensed Milk Ice Cream & Chocolate Crack Top

5 from 1 vote
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.
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Prep Time 20 minutes
Cook Time 40 minutes
Freezing 4 hours
Total Time 5 hours
Servings: 10
Course: Dessert
Ingredients Method

Ingredients
  

For the Banana Brownie:
  • 250 g bananas mashed (approx 2)
  • 110 g salted butter melted
  • 170 g milk or dark chocolate
  • 125 g caster sugar
  • 125 g brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 20 g cocoa powder
  • 110 g 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:
  • 150 g dark chocolate chopped
  • 2 tbsp coconut oil or neutral oil

Method
 

Make the Banana Brownie
  1. Preheat oven to 160°C (fan-forced).
  2. In a large bowl, whisk together the mashed bananas, butter, sugar, eggs, and vanilla.
  3. Sift in flour, cocoa powder, and salt. Fold gently until just combined.
  4. 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.
Make the Condensed Milk Ice Cream
  1. In a large bowl, whip the cream to soft peaks.
  2. Fold in condensed milk, vanilla, and a pinch of salt.
  3. Swirl through the Coffee Caramel.
  4. Pour over cooled brownie and smooth the top.
  5. Add another drizzle of Coffee Caramel and swirl into the ice cream.
  6. Freeze for at least 4 hours, or until firm.
Make the Chocolate Crack Top
  1. Melt chocolate and coconut oil together in the microwave (30-second bursts, stirring in between).
  2. Let cool for 5 minutes, then pour over the frozen ice cream layer.
  3. Tilt the pan to evenly coat the top. Freeze again for 15 minutes to set the chocolate, or until ready to serve.