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 (240 ml) 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, 1/2 tbsp 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