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
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Ingredients
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4
very ripe bananas
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1 tablespoon
coconut sugar
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1 tablespoon
olive oil
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1 1/2 tablespoons
cinnamon, divided
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4
pitted medjool dates
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1
can full fat coconut milk
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1 cup
water
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1 pinch
sea salt
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2 tablespoons
maple syrup
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75 grams
dark chocolate
Directions
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Preheat oven to 450 degrees Fahrenheit.
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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.
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Place in a foil wrapped baking sheet. Roast for 20 minutes. Remove from oven and set aside. Cool for about fifteen minutes.
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Place roasted banana, medjool dates, coconut milk, water, salt, maple syrup, and 1 tablespoon cinnamon in a blender. Pulse until smooth.
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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.
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Transfer cooled mixture into an ice cream maker, following the manufacturers instructions churn until ice cream, looks like a thick smoothie.
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Transfer to a sealed container and freeze. Let ice cream thaw 10-15 minutes before serving.
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