Total Time
Prep 15 mins
Cook 30 mins

This is wonderful served with banana churros. What a wonderful way to top off a Mexican dinner- or maybe eat instead of dinner! Recipe is from Today's Kitchen Cookbook and recipe is by Ivy Stark

Ingredients Nutrition


  1. Kahlua Sauce: Place chocolate in a bowl. Bring the cream and the kahlua to a boil and pour over chocolate, stirring until combined. Keep warm.
  2. Cajeta: Place the milk, sugar, and vanilla in a heavy bottomed saucepan and bring to a boil. Reduce heat to simmer and allow to reduce to a thick caramel, stirring frequently to avoid burning. Strain and keep warm.
  3. To assemble: Slice the bananas into long strips on the bias and saute in a little bit of butter until golden brown. Lay the banana strips in the bottom of four serving dishes.
  4. Place one scoop of each ice cream in each serving dish and pour the sauces over the ice cream.
  5. Top with the whipped cream, toasted peanuts and warm banana churros.


Most Helpful

So yummy, more than it's parts worth. I made the cajeta in a slow cooker. Huge feast, definitely instead of the dinner!

rosslare January 03, 2017

really easy i cheated on sauces though walmart has the cajeta and i got it on sale lol and mixed a little kahlau with herseys , not to much though , i get tipsy .and made up my own peanut butter ice cream by mixing peanut butter in vanilla ice cream ,softened of course

Dienia B. June 20, 2007

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