Banana and caramel is such a heavenly combination. This banana ice cream with its salted toffee swirl is so easy to create and is a summer winner for adults and children alike. Part of its appeal is you don’t have to be particularly exacting on the amounts. You don’t have to use coconut cream for example, but it helps the bananas to blend and gives a lovely creamy richness.
Two rules, however, keep your coconut cream in the fridge so the solid cream separates from the coconut water and before making the actual ice cream and sauce, peel and chop your ripe bananas into slices and freeze for at least an hour. Because of this, you will need a reasonably powerful food processor and – if your bananas are frozen solid – let them thaw for around 10 minutes before blending.
Ingredients (serves 6-ish)
- Put the coconut sugar and water into a small saucepan and continually stir over a very low heat until the coconut sugar has completely dissolved.
- When you can’t feel any sugary grittiness, allow the sauce to simmer very gently for about 10 minutes, swirling occasionally. Run some cold water into the sink and immerse the base of the saucepan in there once you have finished boiling your toffee syrup. Leave to cool a little before stirring in the date syrup, 1 teaspoon of vanilla powder and a pinch of sea salt.
- For the ice cream, put the frozen banana chunks in a food processor and whizz them into oblivion.
Add the thick coconut cream, reserving any coconut water (great for soups, smoothies and curries) and the remaining teaspoon of vanilla powder.
- Scrape out the mixture into your ice cream container and drizzle the toffee syrup on top. Use a fork to swirl it in.
- Freeze until firm – you’ll need to let it defrost a little before scooping out to serve.