Caramelised banana nice cream

Caramelised banana nice cream

By
From
Guilt-Free Nice Cream
Serves
2
Photographer
Jacqui Melville

Ingredients

Quantity Ingredient
4 bananas
1 tablespoon coconut oil
2 teaspoons coconut sugar
pinch salt
125ml tinned coconut milk, chilled (thick part only)

Method

  1. A really simple way to jazz up the nice cream is to caramelise the bananas first. These caramelised bananas are really easy to do, and are ridiculously delicious just as they are. If you can resist the temptation to eat them straight from the pan, they make an insanely good nice cream.
  2. Slice 2 of the bananas and place the slices in a sealed bag or container in the freezer overnight, or for at least 8 hours. Slice the remaining 2 bananas into rounds at least 1 cm thick.
  3. Melt the coconut oil in a pan over medium-high heat and add the coconut sugar and salt. Place the banana slices in the pan. Cook until the bottoms turn golden brown and caramelised. Flip the slices over and brown on the other side.
  4. Transfer the caramelised bananas along with any sticky juices to a container or thick Ziploc® bag, and freeze for 8 hours or overnight.
  5. Place the frozen bananas (both caramelised and uncaramelised) in the food processor and blend until smooth. Scrape down the sides and add the coconut milk, then continue to blend until very smooth and has the consistency of soft-serve ice cream. Serve immediately.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again