Here’s the banana sister for my recent Dairy-Free Chocolate Fudge Ice Cream.
Bananas are a big favourite in our house, especially with the little Miss. Hence banana ice cream was a natural next step. With the days warming up and more blue skies, ice cream is a perfect afternoon snack in the sunshine.
This version is fresh and light in flavour. It’s wonderful as is, with a drizzle of maple syrup and sprinkle of cinnamon, or some homemade dark chocolate sauce.
Roll on summer!
Dairy-Free Banana Ice Cream
2 x 400ml cans full-fat coconut milk (my favourite is Trade Aid Coconut Milk)
3 tbsp brown rice syrup (I’ve tried honey here instead but the results aren’t quite as good so I recommend sticking to the rice syrup)
1 1/2 tbsp tapioca flour
1/4 tsp salt
2 tsp vanilla extract
2 large ripe bananas
Pour the coconut milk into a large pot (except for 2 tbsp – set aside in a small bowl). Add the brown rice syrup then heat over a medium heat until steamy and bubbly at the edges of the pot.
Mix the tapioca flour with the coconut milk that was set aside – ensure it’s all well mixed and smooth. Pour this into the heated coconut milk whilst stirring. Continue to heat gently, as it thickens slightly, for a further 2-3 mins.
Remove from the heat and set aside.
Transfer to a glass or ceramic bowl and cool in an ice bath or in the refrigerator until cold or overnight.
Puree the bananas in a blender or with a stick whiz until smooth.
Add the banana and vanilla extract to the chilled coconut milk mixture. Combine well.
Pour this into a prepared ice cream churner. Churn as per manufacturer instructions.
Store in a freezable container.
Best if eaten within a week.