Roasted Banana Vegan Ice Cream
A rich and creamy vegan ice cream made with caramelized roasted bananas, coconut milk, and cashew milk, studded with toasted walnuts. This dairy-free frozen dessert achieves its luxurious texture from cocoa butter and coconut oil.
Ingredients
- •4 medium bananas
- •2 tablespoons extra-virgin coconut oil
- •2 tablespoons dark brown sugar
- •1 pinch kosher salt
- •1⅛ cups coconut milk
- •1 cup Cashew Milk
- •¾ cup granulated sugar
- •½ cup cocoa butter
- •¼ cup extra-virgin coconut oil
- •1 teaspoon kosher salt
- •½ cup chopped walnuts
- •1 piece Immersion blender
Cooking Instructions
- 1.
Preheat the oven to 400°F; position the rack in the middle. Line a shallow baking sheet with parchment paper. In a large bowl, toss the bananas, coconut oil, sugar, and salt. Spread the ingredients on the prepared baking sheet and bake for 10 to 15 minutes, or until caramelized. Transfer to a cooling rack and let cool completely.
15 min
- 2.
Pour the coconut and cashew milks in a tall (2-quart or larger) container and set aside. In a small saucepan, combine the sugar and 1/4 (60 grams) water and stir over low heat until the sugar has melted. Stir in the cocoa butter and coconut oil until melted. Stir in the salt until dissolved.
10 min
- 3.
Gently pour the sugar mixture into the coconut milk mixture. Using an immersion blender, buzz the liquids together until emulsified. Add the roasted bananas and use an immersion blender to buzz the mixture until emulsified. Cover and refrigerate the ice cream base until chilled, for 1 to 2 hours. Do not refrigerate overnight. (If you must refrigerate overnight, "loosen" the solidified ice cream base by placing the container in a bowl with some warm water until it becomes more liquid.Pour the chilled ice cream base into an ice cream maker and freeze according to the manufacturer's instructions. Place the container in which you refrigerated the custard in the freezer, so you can use it to store ice cream. Churn the ice cream until the texture resembles "soft serve."While the ice cream churns, preheat the oven to 300 degrees F; position the rack in the middle. Spread the walnuts on a rimmed baking sheet and toast in the oven for about 5 minutes or until fragrant; transfer the nuts to a bowl to cool. In the last minute of churning, add the toasted walnuts and churn until incorporated. Transfer the ice cream back to its chilled storage container and freeze until hardened to your desired consistency. Alternatively, you can serve it immediately - it will be the consistency of gelato. The ice cream will keep, frozen, for up to 7 days.
120 min