Roasted Banana Ice Cream

Roasted Banana Ice Cream

To be clear, the bananas are roasted, not the ice cream!
1 quart
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4 bananas, lightly speckled

2 TBL vegetable oil

2 TBL brown sugar

¾ cup sugar

1 cup coconut milk

1½ cups milk

1 cup heavy cream

¾ cup walnut pieces

Preheat oven to 400º F. Line a rimmed baking sheet with parchment paper. Slice

  • 4 bananas (ripe, with a few speckles), cut into ¼-inch slices

Toss with

  • 2 TBL vegetable oil
  • 2 TBL brown sugar
  • pinch of salt

Spread on parchment paper and bake until caramelized, about 15-25 minutes. Remove from oven and let cool completely.

In a small saucepan, combine

  • ¼ cup water
  • ¾ cup sugar
  • 1 tsp salt

Heat over medium heat just until sugar and salt dissolve. Let cool to room temperature. In a blender jar, combine the cooked bananas, sugar syrup and

  • 1 cup coconut milk
  • 1½ cups milk
  • 1 cup heavy cream

♦︎If your blender can’t handle all of this, just blend what it can accommodate and stir in the rest in a bowl. Alternatively use an immersion blender. Pour the liquid through a fine metal strainer or cheesecloth.

Lightly toast and reserve

  • ¾ cup walnut pieces, if desired

Chill the mixture for 2 hours and then process in an ice cream maker. Near the end of processing, before the ice cream is too hard, add the walnut pieces.

Inspired by a vegan banana ice cream recipe from the book Van Leeuwen Artisan Ice Cream.
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