Serves 2
4 bananas • 1 tbsp coconut oil
2 tsp coconut sugar • pinch of salt
125 ml (4 fl oz) tinned coconut milk, chilled (thick part only)
A really simple way to jazz up the nice cream is to caramelise the bananas first. These caramelised bananas are really easy to do, and are ridiculously delicious just as they are. If you can resist the temptation to eat them straight from the pan, they make an insanely good nice cream.
Slice 2 of the bananas and place the slices in a sealed bag or container in the freezer overnight, or for at least 8 hours. Slice the remaining 2 bananas into rounds at least 1 cm (½ in) thick.
Melt the coconut oil in a pan over medium-high heat and add the coconut sugar and salt. Place the banana slices in the pan. Cook until the bottoms turn golden brown and caramelised. Flip the slices over and brown on the other side.
Transfer the caramelised bananas along with any sticky juices to a container or thick Ziploc® bag, and freeze for 8 hours or overnight.
Place the frozen bananas (both caramelised and uncaramelised) in the food processor and blend until smooth. Scrape down the sides and add the coconut milk, then continue to blend until very smooth and has the consistency of soft-serve ice cream. Serve immediately.