Coconut and almond ice cream with waffles and banana is a combination of heavenly flavours. The freshness of coconut (which is naturally creamy) and the delicate almonds are absolutely perfect. This recipe is especially wonderful as it doesn’t need an ice-cream maker – so there are no excuses!
Recipe by Pia-Alexa Duarte
Coconut and almond ice cream with waffles and banana
Ingredients
Ice cream
- 1 x 400ml tin coconut cream
- 3 extra-large eggs
- 110g castor sugar
- pinch salt
- 10ml (2 tsp) vanilla extract
- 250ml (1 cup) fresh cream
- 50g desiccated coconut, toasted
- 1 x 100g packet raw almonds, roasted and chopped
Syrup
- 125ml (½ cup) coconut water
- 110g castor sugar
- zests of 1 lemon, 1 lime and 1 orange
- seeds of 1 vanilla pod
To serve
- 1 x 6-pack ready-made waffles
- 2 bananas, sliced
- fresh mint
Instructions
For the ice cream, place the coconut cream, eggs, sugar, salt and vanilla extract in a bain-marie set over hot but not boiling water. Stir until the custard is thickened and coats the back of the spoon, 8 –10 minutes. Set aside to cool.
Whisk the cream to soft peaks and gently fold through the cooled custard. Pour into a freezer-proof container. Ripple in the coconut and almonds and freeze, 8 hours or overnight.
For the syrup, combine all of the ingredients in a small saucepan over medium heat and stir until the sugar has dissolved. Bring to a boil and cook until thickened, 6 – 10 minutes. Store in a glass jug until needed.
To serve, heat the waffles according to packet instructions. Top each waffle with a scoop of the ice cream and some sliced bananas. Drizzle with the syrup and garnish with mint.
