Cinnamon Pecan Praline Ice Cream
Total Time
2 hours and 30 minutes
Prep Time
0 seconds
Cook Time
2 hours and 30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
8 servings
- 7 frozen bananas
- 1 x 14 fl oz tin coconut milk
- 2.1 oz pecans
- 3.5 oz coconut sugar
- 2 teaspoons ground cinnamon
- pinch of sea salt
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Preparation
Step 1
Start by roughly chopping the pecans.
Step 2
To make the praline caramel, heat the coconut sugar in a pan with 2 tablespoons of the coconut milk. Don’t stir the mixture, but swirl the pan around to keep the caramel moving as the sugar melts.
Step 3
When the caramel starts to bubble after a few minutes remove it from the heat and stir through the pecan pieces and salt. Remove from the heat and leave to cool, before roughly chopping.
Step 4
In a food processor, blend the bananas, cinnamon and the remaining coconut milk until totally smooth.
Step 5
Add the pecan caramel to the food processor and pulse a few times to mix it through a tiny bit.
Step 6
Pour the ice cream mix into a Tupperware and place back in the freezer for a few hours to firm up.
Step 7
Remove the ice cream 30 minutes before serving so it can soften a little and then serve sprinkled with more pecans and coconut flakes!
Step 8
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