Menu
Bookmarks Search
Desserts, Outdoor Cooking

Chocolate Fondant with Smoked Banana Ice Cream & Butterscotch Sauce

James Cochran
Recipe by James Cochran

Tip: Cooking Mode

Try our super simple cooking mode. Ideal when you’re busy running around the kitchen

  • Prep 25 mins
  • Pre-Heat Time: 12 mins
  • Cook Time: 35 mins
  • Freeze Time: 24 hours
  • Total 25h 12 mins
  • Easy
  • Serves 6

Using a barbecue for baking? It couldn’t be easier with the Ninja Woodfire. Give this delicious dessert recipe a try to see just how easy it is!

Compatible with

Allergies

  • Contains Milk/Dairy
  • Contains Eggs
  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Eggs, Wheat

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!

Smoked Banana Ice Cream 

  • 400g (approx. 3-4) bananas, in skins 
  • 400ml whipping cream 
  • 180g caster sugar 
  • 50ml dark rum 

Butterscotch Sauce

  • 300ml double cream
  • 50g butter 
  • 175g light brown sugar 

Chocolate Fondant

  • 100g dark chocolate, broken into pieces 
  • 200g unsalted butter, plus extra for greasing 
  • 75g caster sugar 
  • 75g light brown sugar 
  • 2 large eggs
  • 275g plain flour 
  • Pinch of salt
  • Cocoa powder, for dusting

Utensils

  • 6 small cake moulds
  • Step 1

    To install the grill plate, position it flat on top of the heating element and gently press down until it sits in place, then close lid.  

  • Step 2

    While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close smoke box lid.  

  • Step 3

    Turn the dial to GRILL. Select WOODFIRE FLAVOUR. Set temperature to HI and set time to 20 minutes. Select START/STOP to begin preheating (IGN and preheating will take approx. 9 minutes). 

  • Step 4

    When unit beeps to signify is has preheated and “ADD FOOD” is displayed, open the lid and place bananas onto grill. Close lid to begin cooking. 

  • Step 5

    When cooking is complete, the bananas will be soft. Open lid and remove bananas from grill. Allow to cool then peel and slice.  

  • Step 6

    In a small pan, warm the whipping cream and sugar over low heat. When whipping cream and sugar are warm blend together with the bananas and rum for 1 minute using the Ninja 2–in–1 Blender. Pour mixture into a CREAMi tub and leave to set in the freezer for 24 hours.  

  • Step 7

    To make the butterscotch sauce, add cream, butter and brown sugar to a pan. Bring to a boil over a high heat, then simmer for 10 mins until the sugar fully dissolves. Set aside and allow to cool completely.  

  • Step 8

    Turn dial on the grill to BAKE, set the temperature to 170°C and the time to 15 mins. Select START/STOP to start preheating (preheating will take approx. 3 minutes). 

  • Step 9

    While grill is preheating, make the chocolate fondant. In a bowl over simmering water, melt the chocolate. When chocolate has melted, allow to cool slightly.  

  • Step 10

    Using a stand mixer, whisk the butter, caster sugar and light brown sugar until light and fluffy. Then whisk in the eggs until combined. Sift in the flour and a pinch of salt, stir to combine, then fold in the melted chocolate. 

  • Step 11

    Brush 6 small (about 15cm) cake moulds with a little butter, then dust with cocoa powder, knocking off any excess. Spoon in the mixture so it reaches three-quarters of the way up the mould. 

  • Step 12

    When the unit beeps and “ADD FOOD” is displayed, open the lid and add the fondant cake moulds. Close lid to begin cooking.  

  • Step 13

    When cooking is complete, the fondants will be risen. Open lid and remove moulds.  

  • Step 14

    Remove the ice cream from the freezer, then churn it using the Ninja Creami. Once the fondant is ready, top with smoked banana ice cream and spoon over the butterscotch sauce and enjoy!