This is a celebration-worthy ice cream recipe. After receiving Sarah Britton’s cookbook a couple weeks back, I was inspired to recreate her Rawkin’ Funky Monkey Ice Cream with a couple of tweaks. As I read over her recipe, I was immediately taken back to my mother’s roasted bananas, served hot, oozing with caramelized sugar, butter, and cinnamon, topped with vanilla ice cream and whipped cream. If I try hard enough I can feel the cold ice cream dancing in my mouth, delight in every bite. I had to make that into an ice cream. I wanted the deep, dark flavors of caramelized sugar to come through in a different way, a texturally rich, healthy frozen treat.
To achieve this level of deliciousness, first roast super ripe bananas until fork tender, sweet, and caramelized. Then whip into perfection with rich coconut milk, raw dates, cinnamon, and a tiny little bit of maple syrup. Once churned, add dark chocolate chunks to the ice cream for texture, bitterness, and crunch.
Each bite is a perfect combination of sweet, salty, creamy, and crunchy. This Roasted Banana and Chocolate Chunk Ice Cream is addictive, and, as writing for a blog can be, rocky, slightly bitter, but mostly sweet.
Chocolate Chunk Ice Cream Made with Roasted Bananas
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Rich roasted bananas make every bite of this ice cream a perfect combination of sweet, salty, creamy, and crunchy. It is made with coconut milk for a delicious, dairy-free finish.
Ingredients
- 4 ripe bananas
- 1 tbsp coconut sugar
- 1 tbsp olive oil
- 1 1/2 tbsp cinnamon, divided
- 4 pitted medjool dates
- 1 can coconut milk
- 1 cup water
- Pinch of salt
- 2 tbsp maple syrup
- 75 grams dark chocolate, chopped
Instructions
- Preheat the oven to 450 degrees Fahrenheit.
- Peel and slice the bananas into 2-inch chunks. Place them in a bowl with the coconut sugar, ½ tablespoon of cinnamon, and olive oil. Mix until the bananas are well coated.
- Spread the banana mixture onto a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the bananas are fork-tender and caramelized.
- Remove the roasted bananas from the oven and let them cool slightly.
- In a blender, combine the roasted bananas, remaining cinnamon, pitted dates, coconut milk, water, salt, and maple syrup. Blend until smooth and creamy.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- During the last few minutes of churning, add the chopped dark chocolate to the ice cream.
- Transfer the ice cream to a container and freeze for at least 2 hours, or until firm.
Notes
For best results, use super ripe bananas to ensure maximum sweetness and caramelization. You can substitute maple syrup with honey if preferred. Store the ice cream in an airtight container in the freezer for up to a week. Allow it to soften at room temperature for a few minutes before serving for easier scooping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 28
- Sodium: 20
- Fat: 12
- Carbohydrates: 40
- Fiber: 4
- Protein: 3
- Cholesterol: 0
Frequently Asked Questions
What ripeness should the bananas be for roasting?
Use super ripe bananas that are heavily speckled with brown spots to ensure they caramelize well and provide the right sweetness.
Can I substitute the coconut milk with another type of milk?
While you can use other types of milk, coconut milk adds a rich creaminess that complements the roasted bananas; alternatives may result in a different texture and flavor.
How should I incorporate the dark chocolate chunks into the ice cream?
Once the ice cream base is churned, gently fold in the dark chocolate chunks to distribute them evenly without breaking them.
