Photo : Farideh Sadeghin
Servings: 1
Prep time: 30 minutes
Total time: 40 minutes1 pint mint chocolate chip ice cream (not the green kind), softened slightly
4 deep-fried Oreos
1 ½ cups light brown sugar
3 tablespoons unsalted butter
kosher salt, to taste
1 plantain, peeled and halved lengthwise
¼ cup|60 ml cognac, preferably Hennessy
whipped cream
1 waffle cone, crumbled
Prep time: 30 minutes
Total time: 40 minutes
Ingredients
4 deep-fried Oreos
1 ½ cups light brown sugar
3 tablespoons unsalted butter
kosher salt, to taste
1 plantain, peeled and halved lengthwise
¼ cup|60 ml cognac, preferably Hennessy
whipped cream
1 waffle cone, crumbled
- In a large bowl, mix the ice cream with the Oreos. Place back in the freezer until ready to use.
- Cook the plantains: Heat the sugar, butter, and salt in a 10-inch skillet over medium-low. Cook, stirring, until the sugar dissolves in the butter. Add the plantains and cook, stirring gently, until soft, about 10 minutes. Add cognac, and using a match or lighter, ignite to flambé, and cook until the flame dies out. Set the plantains aside.
- To assemble the sundae, place the plantains in the bottom of a sundae bowl. Top with the ice cream and whipped cream. Crumble the waffle cone on top to serve.