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1
Make the cashew milk by placing the cashews in a bowl, add cold water to cover the nuts by a couple of centimeters of water
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2
Soak the cashews overnight
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3
Preheat the oven to 200 degrees C
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4
Drain the cashews and place in a blender with the 435ml water and blend until smooth
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5
Check the consistency and if necessary strain the cashew milk through a strainer
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6
Place the bananas, 2 tbsp coconut oil, brown/muscovado sugar and pinch of salt in a bowl and toss to coat
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7
Spread the bananas on a baking sheet and bake until caramelized for about 15 to 25 minutes and set aside to cool slightly
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8
Place the sugar and water into a small saucepan and over medium heat stir until the sugar has dissolved
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9
Add the 4 tbsp coconut oil and teaspoon of salt and stir until combined
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10
Pour the sugar mixture into in a blender, add the coconut cream, 1 cup cashew milk, bananas (and all caramelised bits in the baking sheet), cinnamon and vanilla and blend until smooth
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11
Cover and refrigerate the ice cream base until chilled for about 3 hours at least
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12
Churn in an ice cream maker according to the manufacturer's instructions
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13
At the end of churning, add toasted walnuts (if used) and churn until incorporated
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14
Transfer the ice cream to a suitable container and freeze
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15
Serve with some dried banana chips if desired and eat the ice cream within 7 days
