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Author Notes: Ripe bananas are roasted until fork tender and caramelized, then blended into a delicious, sweet and salty coconut milk ice cream, studded with chocolate chunks and cinnamon. —Tasty Plan
Makes about a quart
- 4 very ripe bananas
- 1 tablespoon coconut sugar
- 1 tablespoon olive oil
- 1 1/2 tablespoons cinnamon, divided
- 4 pitted medjool dates
- 1 can full fat coconut milk
- 1 cup water
- 1 pinch sea salt
- 2 tablespoons maple syrup
- 75 grams dark chocolate
- 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.
- This recipe was entered in the contest for Your Best Non-Dairy Frozen Dessert