I love this recipe, because you don’t need a fancy ice cream maker, and you can use the base and flavour it any way you want! The base consists of coconut cream, vanilla and frozen bananas, and as if thats not delicious already, we’ll fold in some pecan and almond praline paste right at the end.
So thats toasty caramelised nuts scattered with sea salt, creamy coconut, banana, and vanilla.. sounding pretty good right? I love these flavours together, it’s a real match made in heaven and I’m sure you will love it too. Because we’re not using an ice cream maker, you have to get the mixture out of the freezer and give it a good stir every now and then, but this only takes a few minutes. I’ve included a few notes below before you get started.
So before you decide to make this recipe, you’ll need to do a little bit of prep. I ALWAYS have a few cans of coconut cream in the fridge, as well as some sliced bananas in the freezer, but if you don’t, this is the first step. Place your cans of coconut cream in the fridge overnight, this is so the creamy part and the clear, watery part separate. We will only be scooping out the thick, creamy layer for this recipe, I like to pour the watery layer into ice trays and then use them for smoothies later.
Next on the prep list is to slice the bananas and freeze them, the finer you slice the banana into coins, the easier it is to blend. I don’t have the strongest of blenders and I tell you know now, theres a huge difference in throwing in a whole banana and chopping it into fine coins, that extra effort at the start will save you plenty of time screaming at your blender later 😛
That’s the prep work done, now you can get nice cream making!
Salted Praline Nice Cream
Nice cream base:
- 2 cans coconut cream (creamy part only)
- 3 medium frozen bananas (diced into thin coins)
- 2 tsp vanilla
- 2 tbsp almond milk
- 100 g almonds
- 100 g pecans
- 1 cup sugar
- 1/8 cup water
- Sprinkle of sea salt
- ½ vanilla bean pod
- 1 tsp vegetable oil
Nice cream base:
- Add frozen bananas, coconut cream and vanilla to a blender and blend for 2-4 minutes until smooth and silky. If you are having trouble getting a smooth consistency, add the almond milk to help it along.
- Once nice and creamy , pour into a freezer safe container/bread tin. In the meantime, start your praline, just remember to give the mixture a good stir with a fork after 30 mins, repeat this process twice.
- Preheat oven to 160c and spread nuts out on a baking tray. Roast for 10-15 mins and let cool down.
- Combine sugar and water in a saucepan over medium heat. Give the pan a swirl every now and then, it should take around 7 minutes to reach an amber colour. Once it has reached this stage, add the nuts and stir them all in.
- The mixture will harder up very quickly so work fast here, pour mixture out onto a baking tray, try spread it out so the nuts are lying in a single layer. Sprinkle with sea salt and allow to cool down completely.
- Once cooled, break the praline into pieces and throw into blender with vanilla pod. Give the mixture a few pulses and set aside half of the praline to stir into the nice cream later (we want these chunkier pieces for texture)
- Continue to blend the remaining half of the mixture, first you will obtain a powder, then crushed nuts, and finely it will turn into a paste, if you are having trouble, add the vegetable oil to help form a paste.
- Fold paste and slightly chunky pieces into the nice cream mix and return to freezer to chill. Cover with clingfilm and freeze at least 3 hours.
*Notes: Since this nice cream does contain frozen bananas, it takes a while to thaw to a scoop-able consistency, so take it out about 25 minutes before serving time.