CHOC AL­MOND & CARAMEL ICE-CREAM

OK! (Australia) - - Food -

IN­GRE­DI­ENTS

• 500g tub co­conut yo­ghurt

• 2 ba­nanas, sliced, plus ex­tra to serve

• 270ml can co­conut cream

• 1 tsp vanilla bean paste

• 3⁄4 cup caster sugar

• 1⁄4 cup wa­ter

• 1 tsp sea salt flakes

• 500ml choco­late soy ice-cream, soft­ened

• 1⁄2 cup flaked al­monds, lightly toasted

METHOD

1 Line a 6x22cm straight-sided loaf pan with plas­tic wrap leav­ing 5cm-long over­hang. 2 In a food pro­ces­sor, pulse com­bined yo­ghurt, ba­nanas, 3⁄4 cup co­conut cream (set aside re­main­ing) and vanilla un­til smooth. Pour into pan. Freeze 2-3 hours un­til set. 3 Mean­while in a small saucepan, stir sugar and wa­ter on low un­til sugar dis­solves. In­crease heat to high. Boil, not stir­ring, un­til a light caramel colour. Re­move from heat. Care­fully add re­main­ing co­conut cream and re­turn to low heat. Stir 1-2 min­utes un­til smooth. Re­move from heat, stir in salt. Trans­fer to a heat-proof jug, set aside to cool. 4 Mean­while, spoon soft­ened choco­late ice-cream on top of yo­ghurt layer, smooth and freeze overnight un­til firm. 5 In­vert ice-cream log onto serv­ing plat­ter and re­move plas­tic wrap. Serve driz­zled with caramel, scat­tered with al­monds and ex­tra sliced ba­nana.

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