Marina’s Banana Lumpia Lappert’s Ube Ice Cream Recipe
Indulge in the delightful fusion of flavors with Marina’s Banana Lumpia, delicately crafted to perfection and filled with sweet, caramelized bananas, all wrapped in a crispy, golden shell. Paired with a scoop of Lappert’s velvety Ube Ice Cream, this dessert offers a creamy, nutty finish that beautifully complements the warm, crunchy lumpia. A treat that’s not just a dessert, but an unforgettable experience for your taste buds!
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Ingredients
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Banana Lumpia
Ube Ice Cream
Method
Banana Lumpia Preparation
Prepare the Filling
Peel the ripe bananas and slice them into halves or thirds, depending on their size.
Make the Sugar Mixture
In a small bowl, combine brown sugar and cinnamon. Set aside.
Wrap the Bananas
Take a spring roll wrapper and place a piece of banana on one edge. Sprinkle some of the sugar mixture over the banana, then roll tightly, folding in the sides as you go. Use a little water to seal the edge.
Fry the Lumpia
In a deep pan, heat vegetable oil over medium heat. Fry the lumpia until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
Ube Ice Cream Preparation
Mix Ice Cream Ingredients
In a mixing bowl, combine the cooked and mashed ube, heavy cream, sweetened condensed milk, milk, and vanilla extract. Whisk until well blended.
Chill the Mixture
Cover the bowl and place it in the refrigerator for about 2 hours to chill.
Churn the Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Freeze
Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.