Banoffee and Extra Virgin Olive Oil Ice Cream

Banoffee and Extra Virgin Olive Oil Ice Cream

Creamy banana and extra virgin olive oil ice-cream swirled with coffee caramel, crunchy hazelnuts and dark chocolate. Finished with a drizzle of Cobram Estate Light Extra Virgin Olive Oil and flaky sea salt (don’t knock it until you try it).

Prep Time: 6 Hours 15 minutes

Cook Time: 0 Minutes

Serves: 8

Ingredients:

Ice Cream Base:

• 5 large ripe bananas, sliced and frozen
• 2 Medjool dates, pitted
• 1 x 400 ml can full-fat coconut milk
• 1/3 cup maple syrup
• 1/4 cup Cobram Estate Light Extra Virgin Olive Oil
• 1 tsp vanilla extract
• pinch of salt

Coffee Caramel:

• 8 Medjool dates, pitted and soaked in warm water for 10 minutes
• 3 tbsp maple syrup
• 3 tbsp vanilla coconut yoghurt
• 2 tbsp soy milk, more if needed
• 1 tsp instant coffee powder

Other Mix Ins:

• 1/4 cup chopped roasted hazelnuts
• 1/4 cup crushed vegan digestive biscuits
• 1/4 cup hazelnut dark chocolate, shaved

Toppings:

• drizzle of Cobram Estate Light Extra Virgin Olive Oil
• pinch of flaky sea salt

Preparations:

1. In a high speed blender, blend the dates with the coconut yoghurt, espresso, maple syrup, lemon zest, and a pinch of salt until smooth. Set aside.


2. In a high speed blender, combine frozen banana slices, coconut milk, maple syrup, light extra virgin olive oil, vanilla, and salt. Blend until smooth and creamy and transfer to a freezer-safe container.


3. Gently swirl through half the caramel and mix in half the hazelnut dark chocolate, digestive biscuits and chopped hazelnuts.


4. Place the ice cream in the freezer for 2 hours, then give it a good mix to reduce icy parts.


5. Set in the freezer for at least a further 4 hours, or until set.


6. Serve scoops in bowls, drizzle with the remaining caramel, digestive biscuits, chopped hazelnuts and hazelnut dark chocolate. Finish with a drizzle of light extra virgin olive oil and a pinch of flaky sea salt.

Watch the video: https://www.youtube.com/embed/kmFioasH6Fw

Source URL: https://chloeevegan.com/recipe/banoffee-and-extra-virgin-olive-oil-ice-cream/

'); printWindow.document.write(printContent.html()); printWindow.document.write(''); printWindow.document.close(); printWindow.focus(); setTimeout(function () { printWindow.print(); printWindow.close(); }, 500); }); });