Banana ‘nice’ cream is all the rage and I totally understand why. It’s simple and delicious. But my Roasted Banana Ice Cream takes that concept to the next creamy, dreamy level. It’s dairy free though you would never know it by the texture.
2 bananas, sliced
1 tsp cinnamon
1/4 cup + 1 tbls brown coconut sugar
2 tsp vanilla
1 can full fat coconut milk
1 can full fat coconut milk, cream only (save the water-like liquid for another use)*
Preheat the oven to 400 degrees.
Slice the bananas about 1″ thick and place close together on a parchment lined sheet pan. Sprinkle with the cinnamon and 1 tbls coconut sugar. Roast for 20 minutes. Remove from oven and cool.
Blend the cooled bananas with remaining coconut sugar and vanilla until creamy.
To the blender add the coconut milk, blend until mixed and smooth. I then place the mixture in fridge to chill and allow the flavors to meld a bit more, 2 hours up to overnight. Skip this step if you don’t have time.
Process in ice cream maker and enjoy immediately.
*It helps to place one can of coconut milk in the fridge overnight. Open the can and scoop out the thick cream from the top of the can, leaving the the water-like liquid for another use.
*The roasted bananas give a deep sweetness to this nice cream, but if you like ice cream a little sweeter; add a few more tablespoons of coconut sugar
*Works best if you have an ice cream maker, but you could freeze this in a loaf pan, it will be just a touch icy. Or freeze in ice cube trays, then pop them into the blender until creamy.1