Dairy-free chocolate, almond and caramel ice cream

ingredients

• • 500 gram tub dairy-free coconut yoghurt
  • 2 bananas, sliced
  • 270 millilitre can coconut cream
  • 1 teaspoon vanilla paste
  • 3/4 cup caster sugar
  • 1/4 cup water
  • 1 teaspoon sea-salt flakes
  • tub of store-bought soy chocolate ice cream
  • 1/2 cup toasted almond flakes, sliced banana to serve

method

• • 1

    Line a 6cm x 22cm straight-sided loaf pan with cling film, leaving a 5cm overhang.

  • 2

    In a food processor, pulse combined yoghurt, bananas, ¾ cup coconut cream and vanilla until smooth. Pour into pan. Freeze for 2-3 hours to set.

  • 3

    In a small saucepan, stir caster sugar and water on low until sugar dissolves. Increase heat to high. Boil, without stirring, until it turns a light caramel colour. Remove from heat. Carefully add remaining coconut cream. Return to low heat. Stir for 1-2 minutes until smooth. Remove from heat and stir in salt. Pour into a heatproof jug to cool.

  • 4

    Allow ice cream to soften. Spoon on top of frozen yoghurt layer, smooth, then freeze overnight until firm.

  • 5

    Invert log onto serving platter and remove cling film (see tip). Serve drizzled with caramel, scattered with toasted flaked almonds and sliced banana.

notes

• Work quickly once unmoulded as the chocolate softens quickly.