Description
Without diary or eggs, a roasted banana ice cream has big flavor from coconut milk, cinnamon and nuts. Adapted from The New York Times.
Ingredients
Scale
- 200 grams (7 ounces) raw unsalted cashew nuts
- water for soaking
- 450ml (15 fluid ounces) water
- 4 medium large ripe bananas, peeled and sliced into half a centimeter slices
- 2 tbsp coconut oil
- 2 tbsp dark brown or muscovado sugar
- 1 pinch of salt
- 150 (5.3 ounces) grams sugar
- 4 tbsp water
- 4 tbsp coconut oil
- 1 tsp salt
- 1 x 400ml (13.5 ounces) tin coconut cream
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
- 50g (1.75 ounces) chopped walnuts, toasted (optional)
- 50g (1.75 ounces) dried banana chips (optional)
Instructions
- Make the cashew milk by placing the cashews in a bowl, add cold water and cover the nuts by a couple of centimetres
- Soak the cashews overnight
- Preheat the oven to 200 degrees C (392F)
- Drain the cashews and place in a blender with the 450ml water and blend until smooth
- Check the consistency and if necessary strain the cashew milk through a strainer
- Place the bananas, 2 tbsp coconut oil, brown/muscovado sugar and pinch of salt in a bowl and toss to coat
- Spread the bananas on a baking sheet and bake until caramelized for about 15 to 25 minutes and set aside to cool slightly
- Place the sugar and 4 tbsp water into a small saucepan and over medium heat stir until the sugar has dissolved
- Add the 4 tbsp coconut oil and teaspoon of salt and stir until combined
- Pour the sugar mixture into in a blender, add the coconut cream, 1 cup cashew milk, bananas (and all caramelised bits in the baking sheet), cinnamon and vanilla and blend until smooth
- Cover and refrigerate the ice cream base until chilled for about 3 hours
- Churn in an ice cream maker according to the manufacturer’s instructions
- At the end of churning, add toasted walnuts (if used) and churn until incorporated
- Transfer the ice cream to a suitable container and freeze
- Eat within 7 days with some dried banana chips if desired
- Category: Dessert
- Cuisine: Vegan