so i’m still on the ice cream train over here. trying to figure out how to get the best texture (not too hard! not too soft! creamy!). I’ve tried a cashew base but so far I find it to be too grainy, we’ll see where that goes. THIS ONE THOUGH is the best texture yet!
the secret? xanthan gum! it helps keep the texture creamy and not freeze too hard once it’s been sitting.
BANANA PECAN + CARAMEL ICE CREAM
- 1 can full-fat good quality coconut milk
- 1/4 c. agave or maple syrup
- 1 ripe banana (divided in 2)
- 1/2 tsp. xanthan gum
- 1/2 c. toasted chopped pecans
Place half the banana, coconut milk + agave in the blender and whizz it around. while it’s running add the xanthan gum and keep blending until very creamy. dice the other half of the banana and fold into mixture with pecans. place in the ice cream maker (follow the instructions for your machine)! when it’s done, gently fold in the caramel so that there are streaks of (not just mixed in) and place in a container to put in the freezer and let it set up.
for the caramel:
- 1/3 c. dates softened in warm water
- 1 tsp. vanilla extract
- 1 tbsp dark rum (if you want to)
- 1 tsp coconut oil
- pinch of salt
blend it all up until smooth and delicious. if it isn’t working then add a little water to help it get going. this also works really well with an emersion blender. do what you feel. taste and adjust salt.