Vegan Banana Ice Cream

Prepare cashew milk. Add the cashews to a bowl and then pour over boiling water.

After 1 hour drain the cashews and add them to the blender jug along with fresh cold water and blend very well until completely blended in.

Prepare your roasted bananas. Peel and slice 4 medium bananas and place the slices into a mixing bowl.

Add the melted vegan butter, brown sugar and salt and toss the banana slices until well coated.

Spread the banana slices on baking tray and bake for around 40 minutes.

Add the homemade cashew milk to a big bowl along with the coconut milk and set aside.

Add the sugar to a saucepan along with the quarter cup of water. Stir constantly until the sugar is melted.

Add in the cacao butter, coconut oil, salt and vanilla and whisk in until everything is melted together.

Then put the melted sugar/cacao butter/coconut oil/vanilla/salt mix out into the bowl with the cashew milk and coconut milk. Add in the full batch of roasted bananas.

Use blender to blend everything together.

Take the whole bowl and place it into the freezer for 15-20 minutes so that the mixture gets chilled. When the mixture is chilled you might find that the mixture has started to harden along the sides, just stir it up well again and then pour it into the ice cream machine.

Churn the ice cream according to directions. Add the chopped walnuts into the ice cream maker in the last minute of churning.

Transfer to a loaf pan and smooth down with the back of a spoon, cover and place into the freezer to set completely.