There are moments when we all need a little treat. This recipe hits the spot and is healthy to boot. Fancy enough to serve at a gathering or special occasion, but simple enough to keep to yourself too! While the recipe calls for an ice-cream maker, I don’t have one so just froze it in a bowl and stirred it every half an hour or so.
A combination of coconut milk, homemade cashew milk and cocoa butter gives this dairy-free ice cream its particularly luscious, creamy texture. Ripe bananas, roasted with brown sugar and coconut oil until caramelized and golden, add a deep butterscotch-like note. You’ll need to start this at least one day before you plan to serve it. Or make it up to a week ahead. Chopped dark chocolate or cacao nibs make a fine substitute for the walnuts, or use 1/3 cup of each.
This recipe was tweaked from the original as created by The New York Times.