Vegan roasted banana ice cream

6 servings Prep: 3 hrs 40 mins, Cooking: 25 mins
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A healthy take on ice cream!

By Independent Contributor August 11 2015
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Ingredients (15)

200 g unsalted cashew nuts — soaked in water
450 ml water
4 bananas — sliced
2 tbsp coconut oil
2 tbsp muscovado sugar
pinch salt
150 g sugar
4 tbsp water
4 tbsp coconut oil
1 tsp salt
400 ml coconut cream
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
50 g walnuts — chopped
50 g dried banana chips
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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, follow along on Instagram or please click here.

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