Recipe

Dairy-free chocolate, almond and caramel ice cream

No ice cream maker is needed to create this delicious dairy-free ice cream recipe. Nutty, chocolatey and drizzled with gooey caramel sauce, this dessert was made for sharing

Nov 12, 2017 11:15pm
  • 20 mins preparation
  • 10 mins cooking
  • 24 hrs marinating
  • Serves 8
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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.

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