Coconut and almond ice cream with waffles and banana

February 9, 2015 (Last Updated: January 11, 2019)

Coconut and almond ice cream with waffles and banana is a combination of heavenly flavours. The freshness of coconut (which is naturally creamy) and the delicate almonds are absolutely perfect. This recipe is especially wonderful as it doesn’t need an ice-cream maker – so there are no excuses!

Recipe by Pia-Alexa Duarte 

Coconut and almond ice cream with waffles and banana

Serves: 4 - 6
Cooking Time: 30 mins + 8 hrs or overnight, to freeze


  • Ice cream

  • 1 x 400ml tin coconut cream
  • 3 extra-large eggs
  • 110g castor sugar
  • pinch salt
  • 10ml (2 tsp) vanilla extract
  • 250ml (1 cup) fresh cream
  • 50g desiccated coconut, toasted
  • 1 x 100g packet raw almonds, roasted and chopped
  • Syrup

  • 125ml (½ cup) coconut water
  • 110g castor sugar
  • zests of 1 lemon, 1 lime and 1 orange
  • seeds of 1 vanilla pod
  • To serve

  • 1 x 6-pack ready-made waffles
  • 2 bananas, sliced
  • fresh mint



For the ice cream, place the coconut cream, eggs, sugar, salt and vanilla extract in a bain-marie set over hot but not boiling water. Stir until the custard is thickened and coats the back of the spoon, 8 –10 minutes. Set aside to cool.


Whisk the cream to soft peaks and gently fold through the cooled custard. Pour into a freezer-proof container. Ripple in the coconut and almonds and freeze, 8 hours or overnight.


For the syrup, combine all of the ingredients in a small saucepan over medium heat and stir until the sugar has dissolved. Bring to a boil and cook until thickened, 6 – 10 minutes. Store in a glass jug until needed.


To serve, heat the waffles according to packet instructions. Top each waffle with a scoop of the ice cream and some sliced bananas. Drizzle with the syrup and garnish with mint.

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