Vegan Banoffee Ice Cream

1. Peel the bananas and slice them into coins. 2. Add the oil to a saucepan and place on medium heat. Add in the sliced banana along with about one tablespoon of the sweetened condensed coconut milk. Cook the bananas in the pan for about 3-4 minutes until they are lightly caramelized, make sure to toss them continuously to avoid them burning to the pan. 3. Add the caramelized banana, sweetened condensed coconut milk, coconut custard, and vanilla extract to your blender and blitz for a minute or so until smooth. 4. Add the mixture to your ice cream maker and churn according to the manufacturers' instructions, mine usually takes about 30-40 minutes. 5. Once churned, turn off the machine and gently fold in about two-thirds of the salted caramel coconut sauce. 6. Transfer the ice cream mixture to a loaf pan lined with parchment paper and swirl the remaining salted caramel sauce on top. Cover and freeze for a minimum of 2 hours. 7. Remove the ice cream from the freezer about 15 minutes before serving to allow it to thaw slightly and enjoy!