A tropical-inspired dessert that brings together the rich sweetness of caramelized ripe plantains, creamy pistachio ice cream, and a crunchy nut brittle topping for the perfect harmony of textures and flavors. This dish is simple to prepare yet elegant enough for entertaining, offering a unique fusion of warm and cold sensations in each bite.

Why You’ll Love This Recipe

This dessert offers a perfect balance of warm, sweet, and creamy elements. The caramelized plantains bring a rich depth of flavor, enhanced by the warm notes of cinnamon and brown sugar. Paired with the cool, nutty profile of pistachio ice cream and the satisfying crunch of nut brittle, this dish becomes a multi-layered treat. It’s visually impressive, quick to prepare, and adaptable based on what you have in your pantry.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 ripe plantains, peeled and sliced lengthwise
2 tablespoons coconut oil
1 tablespoon brown sugar
1/4 teaspoon cinnamon
2 scoops pistachio ice cream (store-bought or homemade)
2 tablespoons crushed pistachios
1 tablespoon nut brittle, crushed (or caramel shards)
Edible flowers (optional, for garnish)

directions

Heat a non-stick skillet over medium heat and add the coconut oil.
Sprinkle the brown sugar and cinnamon evenly over the plantain slices.
Once the oil is hot, place the plantains cut-side down into the skillet.
Cook for 3–4 minutes per side, or until golden and caramelized.
Remove from heat and let rest for 1–2 minutes.
On a plate, arrange the caramelized plantains to one side.
Place a scoop of pistachio ice cream beside the plantains.
Sprinkle crushed pistachios and brittle over the dessert.
Garnish with edible flowers if using, and serve immediately.

Servings and timing

Servings: 2
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes

Variations

Different Ice Cream Flavors: Try vanilla bean, coconut, or almond ice cream for a twist.
Fruit Additions: Add sliced mango or grilled pineapple alongside the plantains.
Vegan Option: Use a dairy-free pistachio ice cream or banana-based nice cream.
Nut Substitutions: Replace pistachios with almonds, pecans, or cashews.
Sauce Enhancements: Drizzle with chocolate syrup or salted caramel for extra indulgence.

storage/reheating

This dish is best enjoyed fresh due to the contrast between warm plantains and cold ice cream. However, you can:

Store leftover caramelized plantains in an airtight container in the refrigerator for up to 2 days.
Reheat the plantains gently in a skillet over medium heat for 1–2 minutes or in the microwave for 30 seconds.
Do not store assembled plates with ice cream—assemble fresh before serving.

FAQs

How ripe should the plantains be?

The plantains should be fully ripe, with a deep yellow skin and black spots. This ensures maximum sweetness and caramelization.

Can I use bananas instead of plantains?

While bananas can be used, they are softer and may become mushy when caramelized. Plantains are firmer and hold their shape better.

Is it necessary to use coconut oil?

No, but coconut oil adds a subtle tropical flavor. You can substitute with unsalted butter or a neutral vegetable oil.

Can I make this dessert ahead of time?

You can caramelize the plantains in advance and reheat them, but for the best texture and presentation, assemble the dessert just before serving.

What can I use instead of nut brittle?

Caramel shards, crushed toffee, or candied nuts can work as crunchy alternatives.

Is this dish gluten-free?

Yes, as long as the ice cream and nut brittle are gluten-free, the dish is naturally gluten-free.

What other toppings go well with this?

Shredded coconut, chocolate chips, or a light drizzle of honey pair wonderfully with the flavors.

Can I make it sugar-free?

You can use a sugar substitute like coconut sugar or monk fruit, but the caramelization might vary slightly.

How do I make homemade pistachio ice cream?

Pistachio ice cream can be made using a base of milk, cream, sugar, and ground pistachios. A churned ice cream maker or no-churn method both work.

Are edible flowers necessary?

No, they’re optional and purely for garnish. They do add a visual appeal but can be omitted.

Conclusion

Caramelized Plantains with Pistachio Ice Cream and Nut Brittle is a striking dessert that impresses with its taste, texture, and presentation. It blends everyday ingredients into something sophisticated yet quick to prepare. Whether you’re entertaining guests or treating yourself to a tropical-style indulgence, this dessert delivers warmth, crunch, and cool satisfaction in every bite.

Caramelized Plantains with Pistachio Ice Cream and Nut Brittle

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Author: Emma Delaney
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Yield: 2 servings
Category: Dessert
Method: Pan-Fried
Cuisine: Tropical
Diet: Vegetarian

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Description

Un dessert d’inspiration tropicale composé de plantains mûrs caramélisés, de glace crémeuse à la pistache et d’une garniture de cassonade aux noix croquantes pour un délicieux mélange de textures et de saveurs.

Ingredients

2 plantains mûrs, pelés et coupés en tranches dans le sens de la longueur
2 cuillères à soupe d’huile de coco
1 cuillère à soupe de sucre brun
1/4 cuillère à café de cannelle
2 boules de glace à la pistache (du commerce ou maison)
2 cuillères à soupe de pistaches concassées
1 cuillère à soupe de cassonade aux noix concassée (ou éclats de caramel)
Fleurs comestibles (facultatif, pour la garniture)

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Instructions

Faites chauffer une poêle antiadhésive à feu moyen et ajoutez l’huile de coco.
Saupoudrer uniformément la cassonade et la cannelle sur les tranches de plantain.
Une fois l’huile chaude, placez les plantains côté coupé vers le bas dans la poêle et faites-les cuire pendant 3 à 4 minutes de chaque côté, ou jusqu’à ce qu’ils soient dorés et caramélisés.
Retirer du feu et laisser reposer 1 à 2 minutes.
Dans une assiette, disposez soigneusement les bananes plantains caramélisées de côté.
Déposez la glace à la pistache à côté des bananes plantains.
Saupoudrer de pistaches concassées et de cassonade sur la crème glacée et les bananes plantains.
Décorez de fleurs comestibles si vous le souhaitez et servez immédiatement.

Notes

Utilisez des plantains mûrs mais fermes pour éviter qu’ils ne s’effondrent pendant la cuisson.
Essayez de remplacer la glace à la pistache par de la vanille ou de la noix de coco pour varier.
Le cassant aux noix peut être fait maison ou acheté en magasin.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 18g
Sodium: 45mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 4g
Cholesterol: 10mg