Banana & Coconut No Churn Ice Cream

 Delicious magazine is the last of three magazine subscriptions I’ve received from Magazine.co.uk. It’s packed full of a huge variety of recipes, from cheese toasties to fish pie, and rhubarb tarts to curries. I really was drooling when flicking through it! I think I am becoming a bit of a foodie magazine addict. I absolutely love it when they arrive and I’ve made so many recipes, both sweet and savoury, out the magazines I’ve received so far (the other two I have subscriptions for are Olive and Veggie).

I chose to make this banana ice cream as the weather has been warm and sunny recently, so I thought it would be the perfect refresher. It’s also a bit healthier than regular ice cream which is full of double cream, sugar and egg yolks. This ice cream is simply made with bananas, coconut, some condensed milk and Lotus biscuits. It’s so easy to make, and you knock up a batch of this in no time, freeze it overnight, and the next day you’ll have a tasty treat waiting for you. It’s great for kids, and the caramel sauce adds extra indulgence for grown ups too!

To make the ice cream I mixed 4 mashed up ripe bananas, 400ml coconut milk, 160ml coconut cream and a 397g condensed milk with an electric hand mixer until frothy.

I then broke up 150g Lotus biscuits (or you could also use gingernuts if you can’t find them) and stirred them into the banana mixture.

I poured the mixture into a 3 litre tub and put it in the freezer. I left it in there overnight to set.

For the brandy caramel sauce, I put 225g light brown sugar, 50ml brandy, 100g butter and 250ml double cream into a pan. I heated it gently until it all melted together, then I brought it to a simmer and let it bubble for 10 minutes, stirring all the time. I put it into a jug for easy pouring. The sauce thickened up a lot when I left overnight in the fridge, but you can warm it up again and make it more runny by heating it gently in a pan.

The next day I scooped out some ice cream, drizzled on some sauce, and added a sprinkle of toasted coconut flakes. The ice cream looked amazing with the biscuit pieces running through it! Despite no added sugar, the ice cream is as sweet as you’d expect from regular ice cream and the banana and coconut flavours come through strongly. The brandy caramel sauce is to die for – just give me a bowl of that and a spoon! I loved the extra crunch of the toasted coconut flakes on top too, definitely a must for the true package.

I’m entering this recipe into Simple and in Season hosted by Feeding Boys, as it’s certainly the season for ice cream!

And into Tasty Tuesdays hosted by Honest Mum.


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Banana & Coconut No Churn Ice Cream

Ingredients

  • 4 Bananas mashed
  • 400 ml Coconut milk
  • 160 ml Coconut cream
  • 397 g Condensed milk
  • 150 g Lotus biscuits
  • 225 g Light brown sugar
  • 50 ml Brandy
  • 100 g Butter
  • 250 ml Double cream
  • A handful of Toasted coconut flakes

Instructions

  1. To make the ice cream mix the bananas, coconut milk, coconut cream and condensed milk with an electric hand mixer until frothy
  2. Break up Lotus biscuits (or you could also use gingernuts if you can't find them) and stir them into the banana mixture
  3. Pour the mixture into a 3 litre tub and put it in the freezer overnight or for at least 4 hours
  4. For the brandy caramel sauce, put the light brown sugar, brandy, butter and double cream into a pan. Heat it gently until it all melts together, then bring it to a simmer and let it bubble for 10 minutes, stirring all the time. Put it into a jug for easy pouring. The sauce will thicken up a lot when left in the fridge, but you can warm it up again and make it more runny by heating it gently in a pan
  5. Scoop the ice cream into a bowl, drizzle over the sauce and sprinkle some toasted coconut flakes on top to serve

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