Author Notes
This recipe is adapted from Melissa Clark recipe that appeared in the New York Times. It is a delicious ice cream, even for non vegans (like me). The cashew milk yields about 2 cups of which you will just use 1 cup for the ice cream. Use the rest for smoothies - it will last for 4 days in the fridge. —heinstirred
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Ingredients
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200 grams
raw unsalted cashew nuts
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water for soaking
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435 milliliters
water
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2 tablespoons
coconut oil
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4
ripe bananas, peeled and sliced into half a centimeter slices
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2 tablespoons
dark brown or muscovado sugar
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1 pinch
salt
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150 grams
white sugar
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60 milliliters
water
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4 tablespoons
coconut oil
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1 teaspoon
salt
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400 milliliters
coconut cream
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half teaspoon
ground cinnamon
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half teaspoon
vanilla extract
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50 grams
chopped walnuts, toasted (optional)
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50g grams
dried banana slices (optional)
Directions
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Make the cashew milk by placing the cashews in a bowl, add cold water to cover the nuts by a couple of centimeters of water
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Soak the cashews overnight
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Preheat the oven to 200 degrees C
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Drain the cashews and place in a blender with the 435ml water and blend until smooth
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Check the consistency and if necessary strain the cashew milk through a strainer
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Place the bananas, 2 tbsp coconut oil, brown/muscovado sugar and pinch of salt in a bowl and toss to coat
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Spread the bananas on a baking sheet and bake until caramelized for about 15 to 25 minutes and set aside to cool slightly
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Place the sugar and water into a small saucepan and over medium heat stir until the sugar has dissolved
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Add the 4 tbsp coconut oil and teaspoon of salt and stir until combined
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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
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Cover and refrigerate the ice cream base until chilled for about 3 hours at least
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Churn in an ice cream maker according to the manufacturer’s instructions
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At the end of churning, add toasted walnuts (if used) and churn until incorporated
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Transfer the ice cream to a suitable container and freeze
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Serve with some dried banana chips if desired and eat the ice cream within 7 days
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