Summer is officially here. That means it’s time to break out of the ice cream maker (or cans of coconut cream) and get our frozen treat game on point.
I’ve been playing with a new recipe for vegan ice cream that’s both delicious and without refined sugar or artificial ingredients.
Trust me, I’ve had this recipe on the test bench and it’s been a hit with everyone who’s had a taste.
The first time I made this ice cream, I used a can of coconut cream. The results were amazing. Super creamy, and delicious.
I found that you could get a similar creamy texture by using full-fat coconut milk.
I have been experimenting with the amount of sugar I use and have found that using a higher amount really brings out the flavor of the banana and coconut cream.
You can definitely reduce the sugar if you prefer less sweet ice cream.
Whether you’re looking for a sweet treat on a hot summer day or just want to impress friends with your homemade ice cream skills, this recipe is a must.
Grab some popsicle molds and turn these babies into popsicles if you’re feeling extra fancy.
Caramelized Banana & Coconut Ice Cream
- 3 bananas (ca. 200 g)
- 1 tbsp coconut sugar
- 400 ml 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
- 3 graham crackers or homemade biscuits eg. These or maybe these
- 3 tbsp desiccated coconut, lightly roasted
- 1 tbsp coconut oil or butter
- 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.