banana ice cream with toffee hazelnut ripple

make

1. Ice cream: blend together the cashew nuts and water until very smooth and creamy making a 'cashew cream'. Take out 25g and put in a pan with the Sweet Freedom FRUIT SYRUP for the toffee sauce. Place the remainder in the fridge and leave to chill.
2. Toffee sauce: bring the cashew cream and Sweet Freedom FRUIT SYRUP in the pan up to the boil stirring, until it turns into a thick syrup. Take off the heat and stir in the water and vanilla extract. Leave to cool and set aside until after the ice cream has been made up.
3. Ice cream (cont.): when the cashew cream is cold, blend in the Sweet Freedom FRUIT SYRUP and bananas, then pour into an ice cream machine and churn until frozen. Spoon into a freezer container, drizzling the cooled toffee sauce and scattering hazelnuts in between each layer. Top with toffee sauce and more hazelnuts.
4. Freeze until required. Take the ice cream out of the freezer a little while before serving to allow it to soften slightly.