Who would believe a dairy-free ice cream could taste this good!
We love our Chocolate Banana Nut ice cream, but I felt like a change today, and I remembered I had some Rapadura toffee leftover in the fridge from when I made the croquembouche the other day… and some pecans in the freezer… so this is what I came up with. Yum!
If you don’t have any toffee lurking in the fridge, this is how you make it…
- 1 cup Rapadura
- 1/4 cup water
- Stir together in a saucepan over medium high heat.
- Stir until granules are dissolved, brushing down insides of pan with a pastry brush dipped in water.
- Allow syrup to simmer until it's a dark caramel colour and has the consistency of syrup. Drip a bit into a cup of cool water now and then to check if it's ready - if it forms a crunchy ball of toffee, it's ready; if it spreads out, it's not. While it's simmering, watch it carefully, and when it's getting close to being ready, TURN DOWN THE HEAT! Don't let it burn!!!
- Pour the hot toffee onto a tray lined with baking paper and leave to cool.
- Crack it into shards with the back of a spoon.
Okay. Once you’ve got your toffee ready, you can make your ice cream.
- 600g frozen bananas, cut into 1 inch chunks
- a good handful of toffee pieces
- a good handful of pecans
- a splash of vanilla extract
- a pinch of sea salt
- Blend frozen bananas in Thermomix on speed 9 for 30 seconds, or until ice cream comes together in a ball.
- Throw in remaining ingredients and mix for another 10 - 20 seconds on speed 8, depending on how chunky you want it.