Roasted Banana Ice Cream (dairy free)

Have you ever smelled caramelized bananas roasting in the oven?  I can’t even begin to describe the smell. Pure heaven! Introducing my new favorite dairy free ice cream: Roasted Banana Ice Cream.This recipe has been on my mind for over a year ago.  And yesterday I finally made it.  All I can say is “WHOA!”  I do believe that I have a new favorite dairy free ice cream.  My mouth is watering just thinking about it right now.

I came across this recipe for a roasted banana ice cream over a year.  I filed it in the back of my mind to make for later.  And since the weather has been super amazing and since I had a huge pile of extra ripe bananas on the counter, it was time to try it.

I love when recipes exceed my expectations.  This is hands down the richest and creamiest dairy free ice cream that I have made.  Creamy coconut milk mixed with bananas caramelized with coconut sugar = sooooooo good!  I had no idea how amazing roasted bananas could be.  I’m already thinking of more recipes to use them in.

This is not a fancy looking ice cream.  The ingredient list is simple.  And the process is fun- especially watching the coconut sugar and coconut oil caramelize around the bananas.  Oh, did I mention the smell?

I have personally found that I like the texture of dairy free ice cream when I add a titch of grass fed gelatin to it.  This step is totally optional but totally worth it.  It makes the ice cream less “icy.”  I like to make the mixture the night before to give it ample time to completely cool.

I’m a purist when it comes to my ice cream.  No extra toppings or sauces.  But if you feel inspired, I bet this ice cream would be amazing with some roasted nuts or chocolate chips.  Kind of like a nice slice of banana bread.

So next time you have some super ripe bananas, remember what I said about the smell of caramelizing bananas.  You will be hooked!

xo,

Katja

Roasted Banana Ice Cream (dairy free)

• Author: Katja from Savory Lotus
• Yield: 1 and 1/2 quarts 1x

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Ingredients

• 5 ripe bananas, sliced into 1/2 inch rounds
• 6 tbsp coconut sugar (like this)
• 2 tbsp coconut oil (like this), melted
• 2 tsp gelatin (like this) (optional)
• 1/4 cup water (optional)
• 3 cups full fat coconut milk (where to get BPA free coconut milk)
• 2 tsp vanilla extract
• 1/4 tsp unrefined salt

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Instructions

1. Preheat oven to 400’F.
2. Spread sliced bananas into a 9×12 baking dish. Drizzle on melted coconut oil and sprinkle on coconut sugar. Toss to evenly coat.
3. Bake for 25-30 minutes, until bananas are browned and the liquid is bubbling. Be sure to stir the bananas one time halfway through baking.
4. FOR OPTIONAL GELATIN: While bananas are baking, place 1/4 cup water in a small bowl. Sprinkle gelatin over the surface and allow to soften for at least 10 minutes.
5. Once bananas are done, place coconut milk, vanilla, and salt into a blender. Add the gelatin mixture. Then scrape in the entire pan of roasted bananas and bubbly juices. Blend until completely smooth. Place in fridge to cool completely- best overnight.
6. Pour into ice cream maker and process according to manufacturer’s instructions.
7. Serve immediately as soft serve. OR place into freezer safe container and freeze until firm enough to scoop. (I like to firmly press a piece of parchment paper over the top of ice cream to help avoid freezer burn.)

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