For those of you in NYC, we recommend heading out to visit Luca & Bosco’s storefront in Essex Street Market to get one of their signature sundaes.
For readers who can’t make the trip to the Lower East Side, here’s a fun recipe for a great ice cream topping for a heavenly sundae.
- 4 large bananas, ripe but still firm
- 1 1/2 cups light coconut milk
- 3 tbsp granulated sugar
- 1 tsp ground Vietnamese cinnamonplus extra for sprinkling
- 1 pint Luca & Bosco Vanilla Bean, Drunk & Salty Caramel, or Double Steeped Cinnamon Ice Cream
Peel the bananas and slice into half inch pieces. In a medium saucepan, bring the coconut milk, sugar, and cinnamon to a gentle boil over medium-high heat, stirring until the sugar has melted and the cinnamon is incorporated. Add the bananas and let mixture return to a boil. Reduce the heat and simmer gently, stirring occasionally, until the bananas are tender but not mushy, 2 to 3 minutes.
Serve the warm mixture over a scoop of ice cream, sprinkle with extra cinnamon, and top with whipped cream.