Ripe banana are roasted until extra sweet with this Caramelized Banana Vanilla Bean Ice Cream. It’s dairy free, paleo, vegan and mostly fruit sweetened with just a touch of maple syrup which pairs so well with the banana. Add that to a touch of vanilla bean and this ice cream becomes a go to recipe that’s over the top with my Coconut Caramel Sauce.
4 ripe bananas, yellow with a few black spots
1 teaspoon avocado oil for brushing
1 – 13.5 ounce refrigerated can coconut milk (Native Forest is great)
1 additional refrigerated can of coconut milk, cream skimmed from the top of the can
1 whole vanilla bean, cut into 1/2” pieces
1/3 cup Grade A maple syrup (more or less to taste depending on how ripe the bananas are)
1/4 Teaspoon sea salt
Preheat the oven to 400ºF and line a baking sheet with parchment paper.
Peel and cut the bananas in half lengthwise. Lightly brush them with avocado oil and place them flat side down on the parchment paper.
Roast them until golden, 15-20 minutes, being sure to check often towards the end of the baking time.
When the bananas are caramelized, set them aside until they’re cool enough to touch.
Meanwhile add the rest of the ingredients to the blender. Just to clarify, you’re using 1 whole can of refrigerated coconut milk + only the cream from the second can of coconut milk. You can reserve the extra coconut liquid for another use like a smoothie.
When the bananas have cooled, add them to the blender with the rest of the ingredients, and blend until smooth. Strain the ice cream through a fine mesh strainer if your’s isn’t completely smooth, (I didn’t need to strain mine).
Thoroughly chill the ice cream base in the refrigerator, 3-4 hours, before freezing.
Freeze the ice cream according to your machine’s instructions. This recipe is sized for a 2 quart ice cream machine. The ice cream is finished when it starts to set up, and it will stay on a spoon without sliding right off.
Transfer the ice cream to a container, and place it in the freezer for a firmer texture.
This ice cream will freeze hard as a rock after it’s fully frozen, and you’ll need to soften it for 20-30 minutes in the refrigerator before eating.
The prep time is about how long it takes to blend the ice cream and freeze it in your machine (most of the time in this recipe is hands off work). You’ll need to factor in another 3-4 hours to chill the ice cream base.
This ice cream is great served with my Double Coconut Caramel Sauce!
- Category: Dessert
- Method: Blender
- Cuisine: American
Keywords: Banana Ice Cream, Roasted Banana Ice Cream, Roasted Banana Ice Cream Vegan