The first time I made this ice cream I thought that it will probably not good at all. It will just taste coconut and nothing else. But to my surprise, the taste incredibly good and creamy. Since then I have done it both once and twice with different flavors.
This time, I did a variation of pecan and caramel ice cream And if you like sweets, this is really something for you!
Pecan-caramel grass ( vegan)
2 cups coconut milk (we will only use the thick creamy part, so you have access to coconut cream, you can use it instead)
3 ripe bananas
1 pinch of vanilla powder
2 tablespoons coconut sugar + 1 tablespoon coconut milk
An ounce of salt
Tip! If you want a really sweet ice cream, you can add 5 dates too, but I thought it was too much. The banana is sweet in itself.
Prepare the day before:
Put the package of coconut milk in the fridge so that it gets cold.
Peel the bananas and cut them into pieces, place in a bag and freeze.
Take the coconut milk and separate the thick cream from the water by taking a spoon and scoop out the cream. Put it in a bowl. The water you can use for something else.
Take the bananas out of the freezer and place in a food processor. Add the coconut cream and vanilla powder (and possibly dates).
Pulse the mixer, I used the “ice program” that I have on my food processor, so that the bananas are mixed down and everything is mixed without the ice cream becoming to warm. Blend until it is a creamy and smooth.
Make caramel by heating up coconut sugar and a tablespoon of coconut milk until it all melts togather. Remove from the heat and crumble the pecan nuts in caramel. Then mix in whole thing in the ice cream.
If you think it feels to liquid, you can now pour it into a bowl and set in the freezer for a while, about 1-2, before serving.