Have you ever tasted a dessert that transports you straight to the bustling streets of the Philippines, while simultaneously indulging your inner gourmet? If not, prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more. Today, we’re diving into the world of Turon with Ice Cream, a delightful fusion of traditional Filipino street food and creamy, cold comfort.
Picture this: crispy, golden-brown spring rolls filled with sweet, caramelized bananas and a hint of jackfruit, served alongside a scoop of velvety vanilla ice cream. The contrast of textures and temperatures creates a symphony of flavors that dance on your tongue, making each bite a moment to savor. This elevated version of the classic Filipino snack takes the beloved Turon to new heights, transforming it from a humble street food into a restaurant-worthy dessert that’s sure to impress.
What makes this recipe truly special is its versatility. While traditionally enjoyed as a quick, on-the-go treat, our Turon with Ice Cream adaptation turns it into a sit-down dessert perfect for entertaining guests or treating yourself to a luxurious end-of-meal indulgence. Plus, with a few simple substitutions, this recipe can easily be made vegan or gluten-free, ensuring that everyone can enjoy this tropical delight.
Recipe Ingredients
Let’s gather our ingredients for this mouthwatering dessert. The following table outlines everything you’ll need to create Turon with Ice Cream for four servings:
| Ingredient | Quantity | Notes |
|---|---|---|
| Saba bananas (or regular ripe bananas) | 8 pieces | Sliced lengthwise |
| Brown sugar | 1/2 cup | For coating bananas |
| Ripe jackfruit | 1/2 cup | Sliced into strips (optional) |
| Lumpia wrappers | 8 pieces | Spring roll wrappers |
| Vegetable oil | 2 cups | For frying |
| Vanilla ice cream | 4 scoops | Or flavor of your choice |
| Caramel sauce | 1/4 cup | For drizzling (optional) |
Substitution suggestions:
- For a vegan version, use plant-based ice cream and ensure your lumpia wrappers are egg-free.
- To make it gluten-free, substitute the lumpia wrappers with rice paper wrappers.
- If jackfruit is unavailable, you can omit it or replace it with sliced mangoes for a different tropical twist.
Recipe Instructions
Follow these step-by-step instructions to create your Turon with Ice Cream:
- Prepare the bananas:
- Peel and slice the saba bananas lengthwise.
- Roll each banana slice in brown sugar, ensuring it’s well-coated.
- Assemble the turon:
- Lay a lumpia wrapper on a clean, flat surface with one corner pointing towards you.
- Place a sugared banana slice about 2 inches from the bottom corner.
- If using jackfruit, add a few slices on top of the banana.
- Fold the bottom corner over the filling, then fold in the sides.
- Roll tightly upwards, sealing the top corner with a bit of water.
- Repeat with remaining bananas and wrappers.
- Fry the turon:
- Heat vegetable oil in a deep pan or wok over medium heat.
- Once hot, carefully add the turon rolls, seam-side down.
- Fry for 3-4 minutes on each side, or until golden brown and crispy.
- Remove from oil and drain on paper towels.
- Serve and enjoy:
- Place two turon rolls on each serving plate.
- Add a scoop of vanilla ice cream beside the turon.
- If desired, drizzle caramel sauce over the turon and ice cream.
- Serve immediately and enjoy the delightful contrast of hot and cold!
Helpful tips:
- For extra crispiness, double-fry the turon. Fry them once until light golden, let them cool for a few minutes, then fry again until deep golden brown.
- If you’re making a large batch, keep the fried turon warm in a 200°F (93°C) oven while you finish cooking the rest.
Recipe Tips & Variations
To elevate your Turon with Ice Cream experience, consider these tips and variations:
- Ice cream flavors: While vanilla is a classic choice, feel free to experiment with other flavors. Coconut, mango, or even ube (purple yam) ice cream can add an extra layer of Filipino flair to the dish.
- Toppings galore: Enhance your dessert with additional toppings like crushed peanuts, toasted coconut flakes, or a sprinkle of cinnamon for added texture and flavor.
- Banana alternatives: If saba bananas are unavailable, you can use regular ripe bananas or even plantains for a different twist.
- Baked version: For a healthier alternative, you can bake the turon instead of frying. Brush them with a little oil and bake at 400°F (200°C) for about 15-20 minutes, turning halfway through.
- Storage: Turon is best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days. Reheat in a 350°F (175°C) oven for 5-10 minutes to restore crispiness.
Nutritional Information
While Turon with Ice Cream is undoubtedly a treat, it’s always good to be aware of what you’re consuming. Here’s an approximate nutritional breakdown per serving (2 turon rolls with 1 scoop of vanilla ice cream):
| Nutrient | Amount |
|---|---|
| Calories | 450 |
| Total Fat | 22g |
| Saturated Fat | 7g |
| Cholesterol | 30mg |
| Sodium | 120mg |
| Total Carbohydrates | 60g |
| Dietary Fiber | 3g |
| Sugars | 35g |
| Protein | 5g |
Please note that these values may vary depending on the specific ingredients and brands used.
As I sit here, savoring the last bite of my Turon with Ice Cream, I’m transported back to my first trip to the Philippines. The bustling streets of Manila, filled with the aroma of sizzling street food, come to life in my kitchen. This dessert isn’t just a treat for the taste buds; it’s a celebration of Filipino culinary ingenuity and the joy of elevating simple ingredients into something truly spectacular.
I encourage you to try this recipe and experience the magic for yourself. The crispy exterior of the turon giving way to the soft, caramelized banana inside, all complemented by the cool creaminess of the ice cream – it’s a sensory experience you won’t soon forget. And don’t be afraid to put your own spin on it! Whether you’re adding different fruits, experimenting with ice cream flavors, or trying out new toppings, the possibilities are endless.
I’d love to hear about your Turon with Ice Cream adventures! Did you try a unique variation? How did your family and friends react to this Filipino-inspired dessert? Share your experiences in the comments below or tag us in your creations on social media. And if you enjoyed this recipe, be sure to check out our other Filipino-inspired dishes and fusion desserts on the blog.
Remember, cooking is an adventure, and every kitchen is a new frontier waiting to be explored. So roll up those sleeves, grab those bananas, and let’s make some magic happen in the kitchen!
Additional Elements
Related recipes and pairings:
- For a complete Filipino-inspired meal, try serving Turon with Ice Cream after a hearty plate of Chicken Adobo or Pancit Bihon.
- If you’re in the mood for more Filipino desserts, check out our recipes for Halo-Halo or Leche Flan.
Serving suggestions:
- For an extra-indulgent presentation, serve your Turon with Ice Cream in a banana split dish, adding extra scoops of different ice cream flavors and a variety of toppings.
- Create a dessert platter by cutting the turon into bite-sized pieces and serving them alongside small scoops of ice cream and various dipping sauces like chocolate, caramel, and mango puree.
Equipment recommendations:
- A good quality non-stick wok or deep fryer will make the frying process easier and more consistent.
- An ice cream scoop with a release mechanism will help you create perfect scoops every time.
- If you plan to make turon often, consider investing in a banana slicer for uniform cuts.
Historical and cultural context:
Turon, also known as banana lumpia, has been a beloved street food in the Philippines for generations. Its origins can be traced back to the influence of Chinese cuisine on Filipino food culture, particularly the introduction of spring rolls. The addition of ice cream is a more recent innovation, likely inspired by the global trend of combining hot and cold elements in desserts.
In Filipino culture, turon is more than just a snack; it’s a symbol of resourcefulness and creativity in cooking. The use of local ingredients like saba bananas and jackfruit showcases the Philippines’ rich agricultural heritage. By elevating this humble street food into a plated dessert, we’re participating in the ongoing evolution of Filipino cuisine, honoring tradition while embracing innovation.
Disclaimer: This recipe is based on information available up to 2019. While we strive for accuracy, culinary trends and nutritional understandings may have evolved since then. Please feel free to adapt the recipe to current dietary guidelines and preferences. If you notice any inaccuracies, please report them so we can update our information promptly.
