Preheat the oven to 200ºC.Make the cashew milk by placing the cashews in a bowl, add cold water and cover the nuts by a couple of centimetres, soak them overnight.Drain the cashews and place in a blender with the 450ml water and blend until smooth, check the consistency and if necessary strain the cashew milk through a strainer.Place the bananas, 2 tbsp coconut oil, brown/muscovado sugar and pinch of salt in a bowl and toss to coat,spread the bananas on a baking sheet and bake until caramelized for about 15 to 25 minutes and set aside to cool slightly.Place the sugar and 4 tbsp water into a small saucepan and over medium heat stir until the sugar has dissolved, add the 4 tbsp coconut oil and teaspoon of salt and stir until combined.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.Cover and refrigerate the ice cream base until chilled for about 3 hours.Churn in an ice cream maker according to the manufacturer’s instructions, at the end of churning, add toasted walnuts (if used) and churn until incorporated.Transfer the ice cream to a suitable container and freeze.Eat within 7 days with some dried banana chips if desired.Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.To receive quick and convenient weekday recipes, join ourEasy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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