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
Scale
- 4 ripe bananas
- 1 tbsp. coconut sugar
- 1 tbsp. olive oil
- 1 ½ 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
Instructions
- Preheat oven to 450 degrees Fahrenheit. Peel and slice bananas into 2-inch chunks. Place in a bowl with coconut sugar, ½ tablespoon cinnamon powder, and a tablespoon olive oil. Mix until bananas are well coated. Place in a foil wrapped baking sheet. Roast for 20 minutes. Remove from oven and set aside. Cool for about fifteen minutes.
- Place roasted banana, medjool dates, coconut milk, water, salt, maple syrup, and 1 tablespoon cinnamon in a blender. Pulse until smooth. Transfer ice cream mix into a large bowl. Cover with a plastic wrap, and refrigerate for 2-3 hours. Fully cooling the ice cream mixture now will make for better ice cream later.
- Transfer cooled mixture into an ice cream maker, following the manufacturers instructions churn until ice cream, looks like a thick smoothie. Transfer to a sealed container and freeze. Let ice cream thaw 10-15 minutes before serving.
- Category: Dessert, Ice Cream