Method
Step 1
Preheat the oven to 190°C/170°C fan/375°F/Gas 5.
Step 2
To make the banana ice cream, in a food processor, blitz together the frozen bananas, whole milk and maple syrup to make a smooth consistency. You may need to scrape down the sides while blitzing.
Step 3
Transfer the ice cream to a plastic container and place in the freezer to set completely.
Step 4
To make the cookie, beat together the butter, light muscovado sugar, self-raising flour and eggs. Once a dough has formed, stir through the chocolate chips.
Step 5
Spread the dough into a greased cast iron skillet pan, smoothing the top and ensuring it reaches the edges of the pan.
Step 6
Dot miso paste over the top of the cookie dough, then swirl through the dough with a knife or toothpick.
Step 7
Transfer to the oven and bake for 12–14 minutes, until puffed up and golden brown.
Step 8
Once baked, very carefully remove from the oven and allow to cool in the skillet. The pan handle will be very hot, so be very careful.
Step 9
To make the macadamia nut brittle, transfer the chopped, toasted macadamia nuts to the centre of a silicone baking mat.
Step 10
Make a dry caramel, by adding the caster sugar to a saucepan and heating it over a medium heat to dissolve the sugar, swirling the pan from time to time, but do not stir.
Step 11
Once the sugar turns a deep amber colour and there are no lumps of undissolved sugar, carefully pour the caramel over the nuts and allow to set until hard.
Step 12
Once cooled and hardened, smash up the brittle with a rolling pin.
Step 13
Stir ¾ of the nut brittle through the set ice cream.
Step 14
When ready to serve, scoop the ice cream into a serving bowl and then sprinkle with the remaining ¼ of nut brittle.
Step 15
Serve the cookie in the skillet, with the ice cream in the bowl on the side.
