A creamy, homemade vegan alternative to ice cream.
Place the bananas into a blender and blend until smooth. Alternatively, mash them in a bowl using a fork until all of the lumps are gone.
Add in the coconut milk and the caster sugar. Use an electric hand mixer to whisk for a few minutes until lots of air bubbles appear on the surface.
Add in any mix ins you like such as vegan fudge, nuts, other fruits etc. and stir them in gently.
Transfer the mixture to a freezer-proof dish with a lid and freeze for 2 hours.
After 2 hours, remove the ice cream from the freezer and whisk again for a few minutes until any frozen lumps have smoothed out.
Freeze for a further 8-10 hours, whisking every few hours to prevent ice crystals from forming.
When ready to serve, allow the ice cream to sit at room temperature for a few minutes to soften slightly. Then scoop into a cone or a bowl and enjoy!