Cashew nuts and bananas are used to make this creamy, dairy and egg free ice cream which is rippled with an indulgent, but healthy, Sweet Freedom toffee sauce and crunchy hazelnuts.
Dairy Free ~ Gluten Free ~ Egg Free ~ No Added Sugar
Makes Approx 500ml
125g Cashew Nuts
25g Rich Sweet Freedom
250g Bananas (skinned weight)
Toffee & Hazelnut Ripple
50g Rich Sweet Freedom
1 Tbsp Water
1/2 Tsp Vanilla Extract
25g Chopped, Toasted Hazelnuts
Blend together the cashew nuts and water until very smooth and creamy. Take out 25g and put in a pan with the Sweet Freedom for the toffee sauce. Place the remainder in the fridge and leave to chill.
In the meantime make the toffee. Bring the cashew cream and Sweet Freedom up to the boil and boil, stirring, until it turns into a thick syrup. Take off the heat and stir in the water and vanilla extract. Leave to cool.
When the cashew cream is cold, blend in the Sweet Freedom and bananas, then pour into an ice cream machine and churn until frozen. Spoon into a freezer container, drizzling toffee sauce and scattering hazelnuts in between each layer. Top with toffee sauce and hazelnuts.
Freeze until required. Take the ice cream out of the freezer a little while before serving to allow it to soften slightly.