Roasted Banana Coconut Ice Cream Recipes

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ROASTED BANANA COCONUT ICE CREAM



Roasted Banana Coconut Ice Cream image

This ice cream is not the easiest to make, given that there are a couple of steps involved, however it's mighty tasty and my children love it --we hid it from my husband because we wanted more for the 3 of us. And he's been traveling a ton, so it was easy to keep it a secret. http://www.elanaspantry.com/roasted-banana-coconut-ice-cream/

Provided by Elanas Pantry

Categories     Frozen Desserts

Time 1h

Yield 1 batch, 4-6 serving(s)

Number Of Ingredients 5

4 -5 medium bananas, sliced into 1-inch pieces
2 dates, chopped
1 tablespoon vanilla extract
2 tablespoons coconut oil
1 (13 1/2 ounce) can coconut milk

Steps:

  • 1. Place bananas and dates in a 11-by-7-Inch Pyrex baking dish.
  • 2. Drizzle with vanilla and coconut oil.
  • 3. Bake at 375° for 35 to 45 minutes, until bananas begin to caramelize and smell fragrant --do not let burn.
  • 4. Place banana fixins and coconut milk in vita-mix and puree on highest setting until smooth.
  • 5. Place mixture in ice cream maker and freeze according to directions.
  • 6. Top with nuts, berries or sprinkles and serve.

Nutrition Facts : Calories 376.5, Fat 24.9, SaturatedFat 21.7, Sodium 51.5, Carbohydrate 38.8, Fiber 5.6, Sugar 23.6, Protein 4.1

VEGAN ROASTED BANANA ICE CREAM



Vegan Roasted Banana Ice Cream image

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

1 1/2 cups/200 grams raw, unsalted cashews
4 medium bananas, preferably somewhat speckled but not brown, peeled and cut into 1/4-inch slices
6 tablespoons plus 2 teaspoons/90 grams extra-virgin coconut oil
2 tablespoons/28 grams dark brown sugar
1 teaspoon/5 grams plus a pinch kosher salt
3/4 cup/150 grams granulated sugar
1/2 cup/80 grams cocoa butter, available at baking supply stores and online
1 cup plus 2 tablespoons/266 milliliters coconut milk
1/2 cup/65 grams chopped walnuts, toasted (optional)

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

BANANA COCONUT ICE CREAM



Banana Coconut Ice Cream image

Categories     Dairy     Fruit     Dessert     Freeze/Chill     Quick & Easy     Banana     Coconut     Winter     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 2 1/2 cups, serving 2 generously with leftovers

Number Of Ingredients 5

2 firm-ripe medium bananas
1/2 cup well-stirred canned cream of coconut such as Coco Lopez
1/3 cup heavy cream
1 teaspoon vanilla
1 teaspoon fresh lemon juice

Steps:

  • Cut bananas into 1/2-inch-thick slices and arrange in one layer in a shallow baking pan. Freeze bananas 15 minutes, or until firm. In a blender or food processor purée bananas with remaining ingredients until smooth. Freeze mixture in an ice-cream maker.

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