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No-churn vegan ice cream with poppyseed banana, rum and coconut
Preparations will take a maximum of 10 minutes, plus a few hours of freezing time. If you try this version without the rum this ice cream will probably be much harder as alcohol doesn’t freeze well and therefore keeps the ice cream creamy. Although if you want a non-alcoholic version, when it’s frozen you could always put it into the microwave for increments of 20 seconds until it has the right consistency.
INGREDIENTS (4 scoops):
- 15g poppy seeds
- 150g unsalted cashew nuts
- 1 1/2 bottle caps of dark rum (I would recommend a really good quality dark rum for the best flavour)
- 1 tbsp of lemon juice
- 1 banana
- 250g coconut cream
- 60g sugar (or a bit more to taste)
Start by putting the poppy seeds into a blender and blend until they open up and turn from black into grey. This way the flavours are really coming out.
Take the poppy seeds out, put them aside and add all other ingredients into the blender and blend well until you have a smooth consistency. Add back the poppyseeds and give it a quick whirl - not for too long, just long enough to mix them in.
Pour the mixture into a tupperware dish and freeze for at least 5 hours. If it's too hard when you take it out leave for 10-20 minutes or alternatively put it into the microwave for 20 seconds (if it's still too hard, another 20, never more than that as it can melt quickly).
Serve and enjoy!
And if you like ice cream with banana and coconut why not try my vegan banana ice cream (recipe is here).
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