CHOC-ALMOND & CARAMEL ICE-CREAM

SERVES 8 PREP 20 MINS + FREEZING COOK 10 MINS

Line a 6 x 22cm straight-sided loaf pan with plastic wrap, leaving 5cm overhang. In a food processor, pulse combined 500g tub dairy-free coconut yoghurt, 2 sliced bananas, ¾ cup from 270ml can coconut cream and 1 tsp vanilla bean paste until smooth. Pour into pan. Freeze 2-3 hours until set. Meanwhile, in a small saucepan, stir ¾ cup caster sugar and ¼ cup 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 mins until smooth. Remove from heat, stir in 1 tsp sea salt flakes. Transfer to a heatproof jug to cool. Allow chocolate soy ice-cream to soften. Spoon on top of frozen yoghurt layer, smooth and freeze overnight until firm. Invert log onto serving platter, remove plastic wrap (see tip). Serve drizzled with caramel, scattered with ½ cup toasted flaked almonds and extra sliced banana.