Vegan caramelised banana ice cream
This Vegan Caramelised Banana Ice Cream is honestly one of the best frozen desserts ever. It is completely satisfying, without being too sweet – it contains virtually no added sugar – and has a tropical-island-in-the-sun vibe. We teamed it up with a salted caramel ice cream, candied popcorn and dark chocolate sauce for our ice cream sundaes. If you are making this as a stand-alone dessert, consider adding a little more lime juice for a very moreish treat.
Bananas are such a versatile ingredient in baking and dessert making. I love the fact that they are rich in nutrients (most notably potassium and manganese), are a natural fibre-rich sweetener, lend a wonderful velvety texture to ice creams, mousses and smoothies, and add moisture to baked goods. I bake mostly with bananas, apple sauce or dates to sweeten and even though people who are used to commercial sweets and baked goods might find that our cakes and cookies are not sweet enough for them, we have found that even just a touch of sweetness is delicious when your taste buds are no longer desensitised.
Vegan caramelised banana and rum ice cream
10g coconut oil
500g bananas, peeled and sliced in half lengthwise
1/2 teaspoon ground cinnamon
30ml (2 tablespoons) rum, optional (but helps prevent crystallisation)
15ml maple syrup
5ml (1 teaspoon) lime juice
1 x 400g tin full fat coconut milk
- Heat half the oil in a large frying pan over a medium heat until hot. Place half the sliced bananas cut sides down into the hot oil and fry until they start to caramelise. Carefully flip them over and fry for another few minutes before scraping into a blender. Repeat with the rest of the oil and the second batch of bananas.
- Add all the other ingredients to the blender too, and blend until smooth. Freeze in an ice cream machine or follow the method explained in the Fruits of the Forest Ice Cream recipe.