VEGAN ROASTED BANANA ICE CREAM
A combination of coconut milk, homemade cashew milk and cocoa butter gives this dairy-free ice cream its particularly luscious, creamy texture. Ripe bananas, roasted with brown sugar and coconut oil until caramelized and golden, add a deep butterscotch-like note. You'll need to start this at least one day before you plan to serve it. Or make it up to a week ahead. Chopped bittersweet chocolate makes a fine substitute for the walnuts, or use 1/3 cup of each.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 1h30m
Yield About 1 1/2 quarts
Number Of Ingredients 9
Steps:
- To make the cashew milk, place the cashews in a large bowl and add water to cover by a couple of inches. Soak cashews overnight.
- In the morning, drain the cashews and place them in a blender with about 1 3/4 cups (375 grams) fresh water. Blend until smooth. If you use a Vitamix, there will be no need to strain - the milk will be perfectly smooth; for other blenders, check the consistency and, if necessary, strain the cashew milk through a fine-mesh strainer. Cashew milk will keep well, covered and refrigerated, for up to 4 days.
- To roast the bananas, heat the oven to 400 degrees with a rack in the middle. Line a rimmed baking sheet with parchment paper. In a large bowl, toss the bananas, 2 tablespoons/27 grams coconut oil, brown sugar and pinch of salt. Spread on prepared baking sheet and bake until caramelized, about 15 to 25 minutes. Transfer to a cooling rack and let cool completely.
- Put 1/4 cup water into a small saucepan over medium to low heat. Add sugar and cook, stirring frequently, until sugar has dissolved. Add cocoa butter, remaining 4 tablespoons plus 2 teaspoons/63 grams coconut oil and remaining salt. Stir until melted.
- Pour the sugar mixture into in a food processor (or use a tall 2-quart container and an immersion blender), and add the coconut milk and 1 cup/212 grams cashew milk. Blend until smooth. Add roasted bananas and blend again to combine until very smooth. Cover and refrigerate the ice cream base until chilled, 1 to 2 hours.
- Freeze in an ice cream maker according to the manufacturer's instructions. In the last minute of churning, add toasted walnuts, if desired, and churn until incorporated. Transfer the ice cream to a storage container and freeze up to 7 days. Alternatively, you can serve it immediately. It will be the consistency of soft-serve.
Nutrition Facts : @context http, Calories 334, UnsaturatedFat 7 grams, Carbohydrate 22 grams, Fat 28 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 19 grams, Sodium 135 milligrams, Sugar 15 grams
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Ericca Wilson-Schweitzer (La-Joy)
w.e91@gmail.comThe texture of this ice cream is a bit icy.
Asha Limbu
limbu-a49@hotmail.frThis ice cream is a bit too sweet for my taste.
Bhuzel Kamala
k_b@gmail.comI'm going to try this recipe with different fruits, like strawberries or mangoes.
Aliahad Aliahad
aa47@gmail.comThis ice cream is a great way to use up overripe bananas.
toshey23 northern Ireland
t_ireland44@gmail.comI can't wait to try this recipe. It looks so easy to make, and I'm sure it's delicious.
Abhishek Nayak
nayak.a56@aol.comThis ice cream is amazing! I'm definitely going to be making it again and again.
Ann Gatiba
gatibaa53@yahoo.comI'm so excited to try this recipe. I've been craving something sweet and creamy, and this ice cream looks like the perfect solution.
Mama Federica
f_mama@hotmail.co.ukThis ice cream is the perfect summer treat. It's light and refreshing, and it always hits the spot.
Kenyon Andrews
kenyon-a@yahoo.comI love that this ice cream is made with all-natural ingredients. I know exactly what's going into my body.
OSAIM ARIAN
o@gmail.comThis ice cream is so delicious, and it's also good for you. It's a great way to get your daily dose of fruits and vegetables.
Ishiq Gham
ghami@yahoo.comI made this ice cream for a party last weekend, and it was a huge success. Everyone loved it, even the people who aren't vegan.
Sumaiya Shimu
s_s@aol.comThis ice cream is a hit with my kids. They love the sweet and creamy flavor, and they don't even realize that it's vegan.
Zanele Mahashe
mzanele19@yahoo.comI'm so glad I found this recipe. I've been looking for a vegan ice cream recipe that actually tastes good, and this one definitely fits the bill.
Suranga Kumari
k25@gmail.comThis ice cream is so easy to make. I just roasted some bananas, blended them with coconut milk and a few other ingredients, and then froze it. It was ready in no time!
Ibrar Sarla
sarla-ibrar@yahoo.comI love the combination of roasted bananas and coconut milk in this ice cream. It's a unique and delicious flavor that I've never tasted before.
Gaming _e_100k
_@gmail.comThis vegan roasted banana ice cream is a game-changer! It's so creamy and flavorful, and it's hard to believe that it's made without dairy.