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- 3 large ripe bananas, peeled and frozen
- ½ cup cashews, soaked for 4–6 hours, then drained
- 1 ½ tbsp rum
- ½ tbsp coconut sugar
- ½ tsp vanilla extract
- ½ tsp ground cinnamon
- a pinch of salt
- ½ cup cacao butter
- ½ cup chopped roasted walnuts
- 4 green apples
- 4 tbsp coconut sugar
- 4 tbsp maple syrup
- 4 tbsp vegan butter or coconut oil
- 2 tsp ground cinnamon
To make the nice cream, blitz the bananas and cashews in a food processor or blender until completely smooth, scraping down the sides every 30 seconds, if necessary. Add the rum, coconut sugar, vanilla extract, cinnamon, salt, and cacao butter, and blend again to incorporate. Spoon the mixture into a freezer-proof container and stir through the chopped walnuts. Freeze for 2–3 hours to firm up. Allow to thaw for 10 minutes before serving.
To make the baked apples, preheat the oven to 170°C (340°F/Gas 3). Scoop out the core from the top of the apples, leaving a well. Do not cut all the way through. Stuff each apple with 1 tablespoon coconut sugar and maple syrup. Place a small piece of butter or coconut oil on top, then place in a shallow baking dish and sprinkle with the cinnamon.
Bake in the oven for 15 minutes, until the sugar begins to caramelize and the apples are tender when you pierce them with a knife. You want them lovely and soft but not collapsing and mushy. Serve each baked apple immediately with a scoop of the banana bread nice cream. Serves 4.
About this recipe
"A cooling dollop of banana bread nice cream on top of a coconut sugar baked apple is an insanely good combo. This banana bread nice cream is a nod to all the delicious flavors you get within a great banana bread and it just goes so well with the baked apples." -- Margie Broadhead
Recipe from Guilt-Free Nice Cream by Margie Broadhead, photography by Jacqui Melville.