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1
To make the cashew milk, place the cashews in a large bowl and add water to cover by a couple of inches.
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2
Soak cashews overnight.
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3
In the morning, drain the cashews and place them in a blender with about 1 3/4 cups (375 grams) fresh water.
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4
Blend until smooth.
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5
If you use a Vitamix, there will be no need to strain the milk will be perfectly smooth; for other blenders, check the consistency and, if necessary, strain the cashew milk through a fine-mesh strainer.
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6
Cashew milk will keep well, covered and refrigerated, for up to 4 days.
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7
To roast the bananas, heat the oven to 400 degrees with a rack in the middle.
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8
Line a rimmed baking sheet with parchment paper.
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9
In a large bowl, toss the bananas, 2 tablespoons/27 grams coconut oil, brown sugar and pinch of salt.
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10
Spread on prepared baking sheet and bake until caramelized, about 15 to 25 minutes.
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11
Transfer to a cooling rack and let cool completely.
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12
Put 1/4 cup water into a small saucepan over medium to low heat.
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13
Add sugar and cook, stirring frequently, until sugar has dissolved.
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14
Add cocoa butter, remaining 4 tablespoons plus 2 teaspoons/63 grams coconut oil and remaining salt.
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15
Stir until melted.
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16
Pour the sugar mixture into in a food processor (or use a tall 2-quart container and an immersion blender), and add the coconut milk and 1 cup/212 grams cashew milk.
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17
Blend until smooth.
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18
Add roasted bananas and blend again to combine until very smooth.
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19
Cover and refrigerate the ice cream base until chilled, 1 to 2 hours.
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20
Freeze in an ice cream maker according to the manufacturers instructions.
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21
In the last minute of churning, add toasted walnuts, if desired, and churn until incorporated.
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22
Transfer the ice cream to a storage container and freeze up to 7 days.
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23
Alternatively, you can serve it immediately.
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24
It will be the consistency of soft-serve.
