• 1/3 cup sugar (I used coconut sugar, hence the dark color)
• 1 1/2 tbs vegan butter or margarine
• 1 tbs coconut cream
• pinch of salt

For the caramelised walnuts:

• 3 tbs sugar
• 1 cup crushed walnuts or pecans

For the ice cream:

• 8 medium frozen bananas
• 2 tsp vanilla extract

• 2 servings of coconut milk ice cream (you can use whatever recipe you desire)

• 2 litres (70 fl oz)  store-bought ice cream

Method:

1. Cut a piece of parchment paper and place it on a flat surface.First, caramelise the walnuts by melting the sugar in a saucepan over medium heat.When the sugar is melted, add the crushed walnuts and stir with a rubber or wooden spatula.When the walnuts are covered in caramel, place them on the parchment paper and let them cool completely.
2. Measure out the caramel ingredients.Place a saucepan over medium heat.Place the sugar into the pan and melt it without stirring it constantly, When all the sugar crystals have disappeared and the sugar has turned more brown, add the butter while mixing with a rubber spatula or a whisk.BE CAREFUL, the mixture will be very bubbly and will splatter!Add the coconut cream and let the caramel boil for 1 minute.Set aside, stir in the salt and let it cool down.
3. Put the frozen bananas and vanilla extract into a high-speed blender and blend to ice cream consistency.
4. Pour 1/3 of the ice cream into a freeze-safe container.Add 1/3 of the caramel sauce and 1/3 of the caramelised walnuts.Repeat 2 more times.Place the ice cream in the freezer and let it set for at least 2 hours.Devour!