in Dessert Recipes

Alex's vegan banana stracciatella ice cream

updated

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Ingredients for 4 servings:

  • 3 banana(s), ripe
  • 250 ml soy cream (Soy Cream Cuisine)
  • 1 can coconut milk
  • 100 g dark chocolate (Ecuador 90%)
  • 1 tsp locust bean gum
  • 1 tsp guar gum
  • 100 ml sugar syrup
  • 200 ml water
  • 100 g sugar

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours

For the sugar syrup, bring 200 ml of water and 100 g of sugar to a boil and then let it cool. Combine the bananas, soy cream, coconut milk, chocolate, locust bean gum, guar gum, and sugar syrup in a tall (1 l) container and blend with a hand blender until smooth. Chill in the refrigerator for at least 4 hours. Then churn in the ice cream maker for 40 to 50 minutes. If the ice cream is still too soft, freeze it for a few hours. It will keep well in the freezer for extended periods.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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