Banana Brownie with Condensed Milk Ice Cream & Chocolate Crack Top
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.
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
Instructions
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.
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.
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.