Caramelized Banana & Coconut Ice Cream
Servings 9 popsicles
Ingredients
- 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
Crunch
- 3 graham crackers or homemade biscuits eg. These or maybe these
- 3 tbsp desiccated coconut, lightly roasted
- 1 tbsp coconut oil or butter
Instructions
- 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.