Vegan Roasted Banana Ice Cream

July 27, 2015
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Photo by heinstirred
  • Makes 1.5 liter
Author Notes

This recipe is adapted from Melissa Clark recipe that appeared in the New York Times. It is a delicious ice cream, even for non vegans (like me). The cashew milk yields about 2 cups of which you will just use 1 cup for the ice cream. Use the rest for smoothies - it will last for 4 days in the fridge. —heinstirred

What You'll Need
  • 200 grams raw unsalted cashew nuts
  • water for soaking
  • 435 milliliters water
  • 2 tablespoons coconut oil
  • 4 ripe bananas, peeled and sliced into half a centimeter slices
  • 2 tablespoons dark brown or muscovado sugar
  • 1 pinch salt
  • 150 grams white sugar
  • 60 milliliters water
  • 4 tablespoons coconut oil
  • 1 teaspoon salt
  • 400 milliliters coconut cream
  • half teaspoon ground cinnamon
  • half teaspoon vanilla extract
  • 50 grams chopped walnuts, toasted (optional)
  • 50g grams dried banana slices (optional)
  1. Make the cashew milk by placing the cashews in a bowl, add cold water to cover the nuts by a couple of centimeters of water
  2. Soak the cashews overnight
  3. Preheat the oven to 200 degrees C
  4. Drain the cashews and place in a blender with the 435ml water and blend until smooth
  5. Check the consistency and if necessary strain the cashew milk through a strainer
  6. Place the bananas, 2 tbsp coconut oil, brown/muscovado sugar and pinch of salt in a bowl and toss to coat
  7. Spread the bananas on a baking sheet and bake until caramelized for about 15 to 25 minutes and set aside to cool slightly
  8. Place the sugar and water into a small saucepan and over medium heat stir until the sugar has dissolved
  9. Add the 4 tbsp coconut oil and teaspoon of salt and stir until combined
  10. Pour the sugar mixture into in a blender, add the coconut cream, 1 cup cashew milk, bananas (and all caramelised bits in the baking sheet), cinnamon and vanilla and blend until smooth
  11. Cover and refrigerate the ice cream base until chilled for about 3 hours at least
  12. Churn in an ice cream maker according to the manufacturer’s instructions
  13. At the end of churning, add toasted walnuts (if used) and churn until incorporated
  14. Transfer the ice cream to a suitable container and freeze
  15. Serve with some dried banana chips if desired and eat the ice cream within 7 days

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