Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- 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.
