Banana ice cream recipe

Enjoy all the summer fun of ice cream as part of a dairy-free diet with this milk free dessert recipe

Makes approx 500ml


For the ice cream:

  • 125g cashew nuts
  • 125ml water
  • 25g rich natural syrup (eg Sweet Freedom)
  • 250g bananas (skinned weight)

For the toffee and hazlenut ripple:

  • 50g rich natural syrup (eg Sweet Freedom)
  • 1 tbsp water
  • ½ tsp vanilla extract
  • 25g chopped, toasted hazelnuts


How to make banana and hazelnut ice cream

1. For the ice cream: blend together the cashew nuts and water until very smooth and creamy making a 'cashew cream'. Take out 25g and put in a pan with the natural syrup for the toffee sauce. Place the remainder in the fridge and leave to chill.

2. For the toffee sauce: bring the cashew cream and natural syrup in the pan up to the boil stirring, until it turns into a thick syrup. Take off the heat and stir in the water and vanilla extract. Leave to cool and set aside until after the ice cream has been made up.

3. To finish the ice cream, wait till the cashew cream is cold, blend in the natural syrup and bananas, then pour into an ice cream machine and churn until frozen. Spoon into a freezer container, drizzling the cooled toffee sauce and scattering hazelnuts in between each layer. Top with toffee sauce and more hazelnuts.

4. Freeze until required. Take the ice cream out of the freezer a little while before serving to allow it to soften slightly.

© Sweet Freedom

Not the ice cream recipe you were looking for? Try these:

Apple crumble ice cream
Rhubarb and buttermilk ice cream
Lavender ice cream
Orange ice cream
Green tea ice cream


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