It has been quite a busy Easter this time around, resulting in a postponed blog post, but now it has all quite down and I am ready to share a little new favourite of mine. Since we have received so much sunshine and spring atmosphere already I thought it was time to release my ice cream maker from the dusty cupboard and let it loose to work its magic. I Have always thought that ice cream making would be somewhat of a challenge. Confused with whether you should add eggs, adjust the sweetness, heat some part of it before freezing, and what about the content of fat and it’s influence on texture – Oh jeez I am already loosing my breath over here. So far I have not really followed any rules – but more likely chosen the most simple way and found that it works to my satisfaction. I believe this recipe is the easiest one I have tried so far, and you don’t actually need an ice cream maker to get a proper results as long as you are making popsicles.
As always I like my recipes to be versatile so we can satisfy as many tastebuds and food preferences as possible. So here we have a vegan ice cream without any refined sugar or artificial add-ins – and since it has been tested quite some times already, I have found that is suits most tastebuds regardless of gender and indulgence preference (thank you guys and beloved guinea pigs, you know who you are)
The first time around I used a can of coconut cream and this result was magnificent and really creamy, so that is definitely a excellent choice if you are going old style (no ice cream maker). But I think that the result with full fat coconut milk is almost just as delicious and provides a great creamy texture. I also played around with the sugar content and I think that you get a better flavour when you use a higher amount of sugar, it really brings forth the flavour of the banana and the rich coconut cream, but again feel free to reduce the sugar content if you prefer a less sweet ice cream.
So happy belated Easter, hope you had some wonderful days and most importantly that you still have a little room left in the stomach for these lovely popsicles.
Caramelized Banana & Coconut Ice Cream Popsicles
Makes 8-10 popsicles
2-3 bananas (ca. 200 g)
1 Tbsp coconut sugar
1 can (400ml) full fat coconut milk or coconut cream
50 g coconut sugar or other granulated sweetener
1/2 tsp ground vanilla/vanilla extract
A pinch of salt
Preheat oven to 400 F°/200 C° (fan). Peel bananas, break them into chunks and give them a shake with 1 Tbsp of coconut sugar. Place in a lined baking tray/pan and roast for 20-25 min until golden and caramelized.
Let the bananas cool completely before you place them in a blender together with all of the remaining ingredients and blend until smooth and creamy.
If you have an ice cream maker, use it according to the instructions until you have a silken beautiful ice cream. Then fill up the popsicle molds, leaving a little room for the crunch. If you do not have an ice cream maker simply pour the base into the molds, again leaving a little room for the crunch, and place in the freezer for about 30 min, until it is time for the next step.
Crumble the biscuits and mix with roasted coconut and oil/butter. Fill up the remaining space in the molds with the crunch and give it a gently tug. Insert a pin and place back in the freezer for at least 2-3 hours.