Vegan Bananas Foster Ice Cream

Name: Vegan Bananas Foster Ice Cream
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Creole, Cajun
Ingredients: 237 milliliters organic cane sugar; 2 Tbsps coconut oil; 3 ripe bananas smashed; 227 grams plain dairy-free cream cheese alternative (Henrie Marie used Go Veggie Vegan), room temperature; 2 Tbsps rum (optional, but improves the texture and is more authentic); 473 milliliters dairy-free almond milk or coconut milk beverage; 118 milliliters organic cane sugar or sucanat; 59 milliliters dairy-free almond milk or coconut milk beverage; 1 teaspoon vanilla extract

Forget going out to eat or ordering takeout every time you crave Cajun food. Try making Vegan Bananas Foster Ice Cream at home. One serving contains 392 calories, 1g of protein, and 14g of fat. For $1.13 per serving, you get a dessert that serves 8. A mixture of cane sugar, dairy-free cream cheese alternative, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so yummy. It is perfect for Summer. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. From preparation to the plate, this recipe takes about 30 minutes. Bananas Foster with Ice Cream, Bananas Foster Ice Cream, and Bananas Foster Ice Cream are very similar to this recipe.

Instructions

Place the sugar and coconut oil in a sauce pan and cook over medium heat until the sugar is melted, about 2 minutes.

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Coconut Oil

Sauce

Sugar

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Sauce Pan

Whisk in the smashed bananas and vegan cream cheese and cook for another 3 minutes, stirring constantly.

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Vegan Cream Cheese

Banana

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Whisk

Remove from the heat, whisk in the rum, and let the banana mixture cool for about 20 minutes.

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Banana

Rum

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Whisk

Once cooled, thoroughly whisk the cold milk beverage into the banana mixture.

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Drink

Banana

Milk

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Whisk

Process the banana mixture in your ice cream maker according to the manufacturer's instructions.

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Ice Cream

Banana

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Ice Cream Machine

Pack the ice cream in a freezer-safe container and freeze for about 4 hours, or until solid.

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Ice Cream

Mix the sugar and milk beverage in a sauce pan and bring to a boil over medium heat. Cook until the mixture gets thick.

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Sauce

Sugar

Milk

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Sauce Pan

Remove from the heat and whisk in the coconut oil and vanilla extract.

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Vanilla Extract

Coconut Oil

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Whisk

Serve the ice cream topped with the caramel sauce.

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Caramel Sauce

Ice Cream

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Sauce Pan

Whisk

Ice Cream Machine

Ingredients

Servings:

237milliliters

organic cane sugar 2Tbsps

coconut oil 3

ripe bananas smashed 227grams

plain dairy-free cream cheese alternative (Henrie Marie used Go Veggie Vegan), room temperature 2Tbsps

rum (optional, but improves the texture and is more authentic)473milliliters

dairy-free almond milk or coconut milk beverage 118milliliters

organic cane sugar or sucanat 59milliliters

dairy-free almond milk or coconut milk beverage 1teaspoon

vanilla extract

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.