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Clone of Burnt Banana & Salted Caramel Coconut Icecream (Dairy free)


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Ingredients

8 portion(s)

  • 2 Large Ripe Bananas, roughly chopped
  • 40 grams Rapadura Sugar
  • 2 tbsp Nuttelex
  • 600 grams Coconut Cream.
  • 1 teaspoon Himalyan pink salt (fine)
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Recipe's preparation

  1. Add Rapadura sugar, salt, nuttelex and chopped bananas in TM bowl.  Cook 100 degrees, 7 minutes, speed 1.

     

  2. Add coconut cream to TM bowl.  Mix 5 seconds, speed 9

     

  3. Pour coconut cream mixture into ice cube trays and freeze.

     

  4. Add frozen coconut mixture to TM bowl and process for 1min 30 seconds on speed 9 using your spatula.  I add a little extra coconut cream to the mixture during this process (about 2 - 4 tablespoons) to give it nice creamy consistency.  Ready to eat now or return to freezer in sealed container for later.

     

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Accessories you need

  • Spatula TM31
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Tip

Must be made the day before.  This mixture filled up 3 standard sized icecube trays.

Freeze overnight.

 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • CAG69:Thank you for your easy to understand...

    Submitted by Mushroomring on 26. January 2018 - 02:52.

    CAG69:Thank you for your easy to understand recipe!
    I know not to use the butterfly to mix the coconut cream... But still wondering from the original recipe - is something missing from the 'coconut cream mixture??? Or is that just 'sorbeting' the frozen coconut cream?

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  • forgot rating

    Submitted by LilS on 25. January 2015 - 19:39.

    forgot rating

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  • tasty

    Submitted by LilS on 25. January 2015 - 19:39.

    tasty Cooking 4

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