I have a number of pictures to share with you, but I thought I would begin with
the very best place to start ice cream!
Caramelized Banana Coconut Ice Cream!
If you like banana bread… you will love this.
Mmm… now for the recipe?
- 3 bananas peeled and sliced
- 1 can (full fat) coconut milk
- 1 t vanilla powder (or seeds of a vanilla bean)
- 1/4 t cinnamon
- 1/8 t nutmeg
- 1/4 t xanthum gum (thickener)
- 3 T maple syrup (optional)
Preheat the oven to 400 F. Place the sliced bananas on a baking sheet lined with parchment paper and pour 1 T maple syrup on the sliced bananas (if using). Bake for 20-30 minuts until slightly brown. Blend all ingredients in a blender except the xanthum gum. After blending all ingredients, add the xanthum gum and blend again. Pour into container and chill mixture for 4-6 hours (really as much time as you have). Process in an ice cream maker and place in the freezer for an additional hour. You can use whatever sweetener you like, or leave it out. This ice cream does freeze pretty hard, so you will need to let it sit out for about 15 minutes if you make it more than an hour in advance. If you do not have an ice cream maker, place container in the freezer and stir “custard” (very well) every hour until the desired texture is reached.
Some people have had some questions regarding how to make my fermented cashew sour cream, so I thought I would address them here.
After you have let the cashew cream sit out overnight, look for air bubbles throughout the cheese. The result is a very light and fluffy texture, which is why it is so great for cakes, icings… and everything! 😉
If the mixture does not “expand.” Try putting the jar in a warm oven overnight, as well as leaving it out longer, from 10-20 hours. Once you have a sour cream batch, you can use 2 T of the original cheese and add it to the fresh batch. It dramatically reduces the fermentation time.
If you don’t have to time or desire to make the cashew sour cream, here is a great alternative.
This can not be used in the same recipes as my fermented cashew sour cream, because it does not have the same light texture.
It tastes almost exactly like sour cream though and has a nice firm texture. It can be used in sandwiches, salads, dips, etc.
- 200 g silken tofu
- 200 g extra firm tofu
- 1/4 c nutritional yeast
- 2-3 T apple cider vinegar
The view from the top!