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
Units
Scale
- 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