Why You’ll Love This Dessert

This is comfort dressed for the spotlight — the kind of dish that tastes like childhood but plates like fine art. The caramelized plantain, creamy condensed milk, tart zobo swirl, and buttery shortbread all hit in layers.

Key Features

• Thick-cut Agege French toast, golden and crispy

• Ninja Creami plantain-zobo swirl ice cream

• Shortbread crunch and maple drizzle

• Zobo float that blends sweet, tart, and creamy

• Perfect for brunch, dessert, or a bold breakfast-for-dinner moment

🛒 Ingredients

For the Plantain Zobo Ice Cream

• 2 very ripe plantains

• Pinch of salt

• 1 tbsp neutral oil

• 1 tin (397g) condensed milk

• 1 tsp vanilla extract

• 1 cup heavy cream

• 2 tbsp dried hibiscus petals (zobo)

• 2 cloves

• Pineapple bark (optional, for extra flavor)

• ½ cup hot water

• 2 tbsp pineapple syrup

• 2 tbsp grenadine syrup

• 1–2 shortbread cookies (for mix-in)

• 2 tbsp zobo (for swirling)

For the Golden Morn French Toast

• 2 thick slices Agege bread

• 2 eggs

• ½ cup milk

• ½ tsp vanilla extract

• Pinch of cinnamon (optional)

• Golden Morn cereal (crushed, for coating)

• Oil or butter for pan-frying

For the Glaze + Garnish

• 2 tbsp powdered sugar

• 1 tbsp milk

• Maple syrup

• Fresh strawberries

• Extra shortbread cookie crumbs

For the Zobo Float Drink

• 2 scoops of plantain zobo ice cream

• Chilled zobo (sweetened hibiscus drink)

• Extra cookie crumble (for topping)

🍳 Step-by-Step Instructions

1. Make the Zobo Base

• Steep hibiscus, cloves, and pineapple bark in hot water for 10 minutes.

• Strain, then add pineapple syrup and grenadine. Chill completely.

2. Roast & Blend the Plantains

• Slice plantains, brush with oil + pinch of salt. Roast at 400°F for 20–25 mins until caramelized.

• Blend with condensed milk and vanilla extract until silky smooth.

3. Whip & Fold Ice Cream Base

• Whisk heavy cream to soft peaks.

• Gently fold in plantain mixture.

• Pour into Ninja Creami pint and freeze until solid (overnight recommended).

4. French Toast Prep

• Mix eggs, milk, and vanilla in a shallow bowl. Dip thick Agege slices generously.

• Coat both sides in crushed Golden Morn cereal.

• Pan-fry with oil until golden and crisp on both sides.

5. Creamify the Ice Cream

• Insert frozen plantain base into the Ninja Creami. Use the Ice Cream setting.

• Add 2 tbsp chilled zobo + crumbled shortbread. Run the Mix-In setting.

• For extra swirl, use a stick or knife to gently marble.

6. Plate the Dessert

• On a black plate, lay two French toast slices.

• Add a generous scoop of the ice cream on top.

• Drizzle powdered sugar glaze (powdered sugar + milk), then maple syrup.

• Finish with shortbread crumbs and fresh strawberries.

7. Make the Zobo Float

• In a small glass, scoop in 2 scoops of the ice cream.

• Pour chilled zobo over until it begins to melt around the sides.

• Sprinkle more cookie crumbs on top. Serve with a small spoon or straw.

🍽️ Serving Notes

This dish is best plated warm (toast) with frozen (ice cream) contrast. The float should be served immediately to enjoy the cold-hot contrast and slow melt of the ice cream in the zobo.