Coconut & Roast Banana Ice Cream (Vegan)
Especially nice and refreshing after a hot curry
Ingredients:
- 4 large fairtrade bananas
- 70g any fairtrade sugar
- 400ml Ma's Kitchen Organic Coconut Milk or Ma's Kitchen Reduced Fat Coconut Milk
- Pinch of Superior Sea Salt
- Fresh coconut shavings and/or lime zest to serve
Method:
- Set oven to 180°C/fan 160°C/gas mark 4. Roast bananas in skins for about 15 mins until blackened and soft.
- While still warm, slide banana flesh out of skins and mash with sugar in a bowl. Add salt and coconut milk. Puree mixture with a hand blender until completely smooth.
- Churn in an ice cream machine or place the mixture in a lidded container in freezer. Give a good stir after 40 mins, then every 30 mins or so until the mixture is firm and smooth (may take up to 4 hours). For best results, use a large container which will speed up freezing. When ice cream is frozen, transfer it to a food processor and pulse for about 1 min, until smooth. Scoop it all back into tub and return to freezer.
- Before serving, allow to soften in fridge for 25 mins. Decorate with fresh coconut and lime zest or more banana.