Banana Caramel Gelato
A high-protein gelato with banana, ricotta and caramel sauce, frozen in the Ninja CREAMi.
⏱️ Prep: 10 min🍳 Cook: 0 min
Nutrition
per 1 scoop202
Calories
14g
Protein
23g
Carbs
6g
Fat
Ingredients
| 3 | large egg yolks | |
| 34 g | light brown sugar | |
| 160 ml | almond milk (unsweetened) | |
| 80 g | ricotta cheese | |
| 130 g | ripe banana, mashed | |
| 1 tbsp | 15 ml | caramel sauce |
| 1/4 tsp | 1.3 ml | ground cinnamon |
Instructions
- In a small saucepan, whisk together the egg yolks and light brown sugar until the mixture turns pale and slightly thickened.
- Add the almond milk and ricotta, whisking until smooth and evenly combined.
- Cook over medium heat, stirring constantly with a spatula, until the mixture thickens slightly and reaches 74–79°C, forming a light custard.
- Remove the pan from the heat and let the custard cool slightly.
- Whisk in the mashed banana, caramel sauce and cinnamon until smooth. Strain through a fine sieve into the Ninja CREAMi tub. Place the lid on the tub and freeze for 24 hours.
- Remove the frozen tub from the freezer and install the tub in the Ninja CREAMi. Select GELATO programme.
- Serve immediately and finish with a light drizzle of caramel over the top if desired.