Ingredients
Method
1.Line a 6cm x 22cm straight-sided loaf pan with cling film, leaving a 5cm overhang.
2.In a food processor, pulse combined yoghurt, bananas, ¾ cup coconut cream and vanilla until smooth. Pour into pan. Freeze for 2-3 hours to set.
3.In a small saucepan, stir caster sugar and water on low until sugar dissolves. Increase heat to high. Boil, without stirring, until it turns a light caramel colour. Remove from heat. Carefully add remaining coconut cream. Return to low heat. Stir for 1-2 minutes until smooth. Remove from heat and stir in salt. Pour into a heatproof jug to cool.
4.Allow ice cream to soften. Spoon on top of frozen yoghurt layer, smooth, then freeze overnight until firm.
5.Invert log onto serving platter and remove cling film (see tip). Serve drizzled with caramel, scattered with toasted flaked almonds and sliced banana.
Note
- Work quickly once unmoulded as the chocolate softens quickly.
