Banana toffee crunch ice cream

Serves 4–6


225ml (7½fl oz/scant 1 cup)
Almond Milk (see page 57) 200g (7oz) xylitol
475ml (16fl oz/scant 2 cups) sheep’s yogurt
¼ tsp xanthan gum
1½ tbsp agave syrup
1½ tsp lemon juice
2 bananas, chopped

For the toffee brittle
1 tsp coconut oil, melted
4 tbsp Brazil nut butter
1 tsp agave syrup
50g (2oz/generous ¹/³ cup) raw pecans, chopped
3 fresh dates, pitted and chopped
Pinch of Himalayan pink salt

This is toffee without the toffee. It’s a little more complicated to make but is definitely worth having a go, and the end result is a match for any Italian ice cream.


1. To make the toffee brittle, stir all the ingredients together in a bowl, then spread onto a flat baking tray (cookie sheet), cover with cling film and freeze for about 40 minutes, until hard.

2. Combine the almond milk and xylitol in a pan and bring to a simmer, stirring constantly, until the xylitol starts to dissolve. Allow to cool, then gradually whisk into the yogurt in a bowl, adding the xanthan gum halfway through.

3. Stir in the agave syrup and lemon juice and finally add the bananas.

4. Transfer the mixture to an ice-cream maker and freeze according to the manufacturer’s instructions. Transfer to a freezer-proof container, cover and freeze until firm, adding the toffee brittle, broken into small pieces, once the ice cream is set but not too firm.

5. If you don’t have an ice-cream maker, transfer the mixture to a shallow freezer-proof dish and place in the freezer until it just starts to harden around the edges. Whisk vigorously with a fork to break up any ice crystals, then freeze until firm.
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