What you need
225g CADBURY Baking White Chocolate Melts
395g can sweetened condensed milk
3½ cups cream
Pink food colouring
10 Bananas, halved lengthways
100’s and 1000’s, to decorate
1. COMBINE the chocolate and condensed milk in a small saucepan and gently heat until the chocolate has melted and the mixture is smooth. Transfer mixture to a freezer proof bowl and chill in the freezer for 15 minutes.
2. BEAT the chocolate mixture using an electric mixer until smooth. Beat in the cream until thick and soft peaks form. Spoon ½ of the mixture into a lined 22cm square cake pan. Colour the remaining mixture with food colouring, then spoon over white mixture. Drag a knife through the mixture lightly to give a marbled effect. Cover and freeze until firm.
3. REMOVE the ice cream from the tin and cut in to five thick slices. Cut each in half again and assemble in serving dishes with the banana a drizzle of topping and decorations. Serve immediately.
This delicious variation on a banana split has the creamiest white chocolate ice cream ever.