Bannoffee Coffee Ice Cream
Ingredients:
2 cups of coconut cream, chilled
1 tbsp vanilla bean paste
1 cup plant based milk
1/4 cup corn flour
3/4 cup of caster sugar
1 ripe bannana
1/4 of a cup butterscotch sauce
1/3 cup espresso
1/4 cup sugar
Method
Into a saucepan put 2 cups of coconut cream, cream part only, scooped off the top of a refrigerated can or carton.
Add the vanilla bean paste and let simmer for a couple of minutes on low
Whisk together the milk, corn flour, and sugar then pour that into the coconut cream mix.
Use a spatula to stir continually until it goes very thick.
Pour it into a shallow and wide container, cover the surface with baking paper to prevent a skin forming, and place it in the fridge to chill
Make the coffee syrup by placing the espresso and the 1/4 cup of sugar in a frying pan and let simmer for 3-5 minutes. Remove from the heat and place in the fridge to chill.
When the custard is completely chilled assemble you ice cream maker including the frozen bowl out of the freezer, and pour the cold custard into the machine whilst it’s on.
Mash the banana and add that in too.
When its done (totally thick and machine starting to just struggle to churn it) turn it off and scoop it into the same shallow container you used to chill the custard.
Now pour over the butterscotch sauce and stir through creating ripples.
Drizzle over the coffee syrup
Put back in the freezer and let set for a further 1-2 hours before serving.
