This vegan roasted banana ice cream came to be because I had some bananas that needed to be used up and fancied making ice cream with them, but didn’t have any cream in the house; I did however have a tin of coconut milk; so there you go, accidental vegan ice cream.
I wont pretend that this is as rich and creamy as it would have been if it were made with double cream instead of coconut milk; but it is still delicious and you can feel a lot better about eating a massive bowlful of it…
Because the bananas are roasted with brown sugar, the ice cream has an intense caramel-banana flavour so definitely isn’t for non banana lovers!
I added a swirl of coconut milk caramel with a dash of rum in it which gives the ice cream even more of a tropical feel; if you want a truly boozy, grown-up ice cream you can add a couple of tablespoons of rum to the ice cream base as well as the caramel (or conversely, to make the ice cream suitable for children you can omit the rum from the caramel).
I am aware that I have published rather a lot of ice cream recipes recently…. I’ll stop for a bit I promise…
Vegan Roasted Banana Ice Cream With Rum Coconut Caramel Swirl
- 4 large ripe bananas
- 75 g (1/3 cup + 1tbsp) light brown soft sugar
- 1 tbsp coconut oil
- 1 400 ml can of full fat coconut milk
- 1 tsp vanilla extract
- 2 tsp fresh lemon juice
- 150 g (3/4 cup) caster sugar
- 2 tbsp coconut oil
- 100 ml (scant 1/2 cup) full fat coconut milk
- 1-2 tbsp dark rum
- pinch salt
Preheat the oven to 200C/400F/gas mark 6. Cut the bananas into 1cm slices and spread them out in a baking dish, add the sugar and coconut oil and toss everything together. Roast in the oven for 30-40 minutes, stirring every now and again, until the bananas are mushy.
Tip the bananas and their sugary juices into a blender along with the coconut milk, vanilla extract and lemon juice. Blitz until completely smooth then refrigerate until cold.
While the ice cream is chilling make the caramel. Spread the sugar out in an even layer in a heavy bottomed saucepan and place over a medium-high heat. Cook, swirling the pan a bit once the sugar starts to melt around the edge (don't stir it), until the sugar has all melted and turned amber. immediately remove from the heat and quickly tip in the coconut oil and milk.
Once the bubbling has subsided, stir the caramel until smooth; if there are any stubborn lumps of sugar then return the pan to a low heat and stir constantly until they have melted. stir in the rum to taste and salt then refrigerate until cold.
Churn the ice cream in an ice cream maker according to the manufacturers instructions. When it is ready, drizzle some of the caramel over the base of a freezer-proof container, spread over half of the ice cream, drizzle over some more caramel, spread over the remaining ice cream, drizzle over more caramel then freeze for a couple of hours until firm before serving.
Welcome to my review of the June 2016 Degustabox. If you’re not familiar with the Degustabox then in brief it’s a subscription service whereby each month you’re sent a box full of goodies to try; most are either new brands or products and it works out far cheaper than buying everything individually in the shops. It is a bit of a lottery however as you have no idea what you will be sent, some products you may love, and others you might not be so keen on; the surprise element is quite fun though, and it encourages you to try products that you wouldn’t normally think to buy. If you fancy giving a box a try yourself then simply enter the discount code BLDEG15 at the checkout and you’ll get £7 off your first order!
My favourite products included were:
Destrooper-Olivier waffle crisps: These things were friggin amazing, seriously one of the most addictive things I have ever put in my mouth – thin, crispy, buttery waffle biscuits which are awesome on their own, and even better with ice cream.
Butterkist yoghurt coated popcorn: Another extremely addictive product; I don’t normally go for popcorn but I couldn’t stop eating this. It is crisp popcorn with a sweet yoghurt coating and it is DELICIOUS!
Smooze mango and coconut fruit ice: All natural mango and coconut ice lollies which you freeze yourself at home; they are very tasty and fruity and are handy to have in the freezer for when you fancy something cold and refreshing.
Also included were:
Sacla single serve pesto pots: Mini pots of pesto which is great if you don’t use it that often so jars go mouldy before you can use it all.
Heinz Amoy coconut milk: A rich and creamy coconut milk, I used it to make the vegan roasted banana ice cream above.
Branston spicy tomato relish: This is pretty tasty and comes in a handy squeezy bottle; it is only mildly spicy and is really good on veggie burgers.
Haywards medium and tangy silverskin pickled onions: Crisp pickled onions, if you like pickled onions then you’ll love these ones.
Schwartz American smokehouse homemade burger mix: This is a sachet of seasoning which you add to your mince to make flavoured burgers, it is a paste rather than a powder. I didn’t make burgers with it, instead I added it to the filling for a Mexican lasagne to which it gave a nice hint of smokiness and spice.
Zeo cloudy lemon: A reduced sugar cloudy lemonade; this was very drinkable and refreshing.
Bakedin miracle mug brownie: This was just ok, I’m sure it is possible to make much nicer mug brownies from scratch, especially considering that the ingredients listed were simply flour, sugar, cocoa powder, raising agents and chocolate chips…
Marstons Wychwood King Star lager: I didn’t like this much, I’m not that much of a beer fan though so probably not the best judge; I found it a bit strong tasting for my liking, so it is probably perfect for people who find lager too wishy-washy.
Miracle Noodles: Low calorie, gluten free noodles; great if you are on a diet, not a patch on the real thing if you aren’t.