Caramelized Banana Vanilla Ice Cream (Print Version)
# Ingredients:
→ Ice Cream Base
01 -
4 ripe bananas (yellow with a few black spots)
02 -
1 teaspoon avocado oil for brushing
03 -
1 can (13.5 oz) refrigerated coconut milk
04 -
Cream skimmed from the top of 1 additional refrigerated can of coconut milk
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1 whole vanilla bean, cut into 1/2-inch pieces
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1/3 cup Grade A maple syrup (adjust to taste based on banana ripeness)
07 -
1/4 teaspoon sea salt
# Instructions:
01 -
Preheat the oven to 400°F 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.
02 -
Roast bananas until golden, 15-20 minutes, checking frequently toward the end of baking time to prevent burning.
03 -
While bananas cool, add the whole can of refrigerated coconut milk, the coconut cream from the second can, vanilla bean pieces, maple syrup, and sea salt to a blender. Reserve the remaining coconut liquid from the second can for another use.
04 -
Once bananas have cooled enough to handle, add them to the blender with the other ingredients and blend until completely smooth. If needed, strain through a fine mesh strainer for extra smoothness.
05 -
Thoroughly chill the ice cream base in the refrigerator for 3-4 hours before freezing.
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Pour the chilled mixture into a 2-quart ice cream machine and freeze according to manufacturer's instructions. The ice cream is ready when it begins to set up and stays on a spoon without sliding off.
07 -
Transfer the churned ice cream to a container and place in the freezer for a firmer texture. Note that this dairy-free ice cream will freeze very solid, requiring 20-30 minutes of refrigerator thawing before serving.
# Notes:
01 -
Native Forest coconut milk is recommended for best results
02 -
The ice cream will freeze very firm due to its coconut base - plan to thaw for 20-30 minutes before serving
03 -
Adjust maple syrup quantity based on the ripeness of your bananas