Best Roasted Banana Ice Cream Recipes

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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

GINGER MOLASSES COOKIE SANDWICH WITH ROASTED BANANA ICE CREAM



Ginger Molasses Cookie Sandwich with Roasted Banana Ice Cream image

Provided by Food Network

Categories     dessert

Time 4h40m

Yield 3 dozen cookies, 2 1/4 gallons ice cream, 2 quarts chocolate

Number Of Ingredients 21

6 quarts half-and-half
2 vanilla beans
48 egg yolks
1 3/4 pounds granulated sugar
2 bananas, roasted
2 1/2 cupS all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
7 ounces unsalted butter
3/4 cup granulated sugar
1/3 cup dark molasses
2 tablespoons cold coffee
1 tablespoon powdered ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 cups pasteurized yolks
6 cups whole milk
2 cups hreavy cream
1 1/2 cups sugar
8 ounces milk chocolate
1 vanilla bean

Steps:

  • To make the ice cream, scald half-and-half with vanilla beans. Combine eggs and sugar. Temper with half-and-half mixture. Continue to cook at low heat until the mixture coats the back of spoon. Process the ice cream in an ice cream maker according to manufacturer's instructions. Fold in the roasted bananas and keep chilled.
  • To make the ginger molasses cookies, combine the dry ingredients. Cream together butter and sugar. Add dry ingredients, then wet. Finish by adding spices. Be careful not to over mix.
  • Preheat the oven to 375 degrees F.
  • Form in 1-inch balls and placed on greased cookie sheet 2 inches apart. Bake for 8 to 10 minutes.
  • To make the chocolate sauce, prepare an ice bath, strainer, and container. Combine yolks in a bowl. Bring the milk, cream, sugar, chocolate, and vanilla bean to a boil. Temper the egg yolks and return to low heat, stirring constantly until thickened. Strain into a container placed in an ice bath.
  • To serve, spoon desired amount of ice cream on top of a cookie and sandwich. Drizzle with chocolate sauce and serve immediately.

ROASTED BANANA VEGAN ICE CREAM



Roasted Banana Vegan Ice Cream image

Van Leeuwen Artisan Ice Cream has mastered vegan pints, and you can too.

Provided by Peter Van Leeuwen

Categories     Ice Cream     Vegan     HarperCollins     Dessert     Frozen Dessert     Summer     Kid-Friendly     Banana     Dairy Free     Small Plates

Yield 1 quart

Number Of Ingredients 15

For the Roasted Bananas:
4 medium bananas, preferably somewhat speckled but not brown, peeled and cut into 1/4 inch-thick-slices
2 tablespoons (30 grams) extra-virgin coconut oil
2 tablespoons (28 grams) dark brown sugar
Pinch of kosher salt
For the Banana Vegan Ice Cream:
1 cup plus 2 tablespoons (242 grams) coconut milk
1 cup (212 grams) Cashew Milk
3/4 cup plus 2 tablespoons (175 grams) granulated sugar
1/2 cup (80 grams) cocoa butter
1/4 cup plus 2 teaspoons (70 grams) extra-virgin coconut oil
1 teaspoon (4 grams) kosher salt
1/2 cup chopped walnuts
Special Equipment
Immersion blender

Steps:

  • Make the Roasted Bananas:
  • 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.
  • Make the Banana Vegan Ice Cream:
  • 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.
  • 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.

ROASTED BANANA WHISKEY ICE CREAM



Roasted Banana Whiskey Ice Cream image

Big banana flavor in a rich creamy ice cream, made even richer with the addition of whiskey. Banana at its best!

Provided by Jennifer Rehnke

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 6h15m

Yield 6

Number Of Ingredients 7

1 cup very ripe bananas
½ teaspoon butter, melted
1 egg
1 ¼ cups white sugar
¼ cup brown sugar
1 tablespoon good quality bourbon whiskey (such as Maker's Mark®)
2 cups heavy cream

Steps:

  • Peel the bananas, cut into 2 or 3 chunks, and freeze until solid.
  • Preheat oven to 350 degrees F (175 degrees C). Place the frozen banana pieces into a baking dish; drizzle with melted butter.
  • Roast the bananas in the preheated oven until browned, about 20 minutes. Mash the bananas in a bowl, and chill in refrigerator.
  • In a bowl, whisk together the egg, white sugar, brown sugar, and bourbon whiskey until smooth. Pour the cream into a heavy saucepan over medium-low heat, and bring to a simmer. Whisk about 1 cup of the hot cream into the egg mixture, 1 tablespoon at a time, incorporating each tablespoon before adding the next; pour the mixture back into the saucepan with remaining cream. Over medium-low heat, constantly whisk the cream mixture until thickened and almost boiling; stir in the mashed bananas. Transfer to a bowl and chill 4 hours to overnight.
  • Pour the ice cream base into an ice cream maker, and freeze according to manufacturer's instructions; pack soft ice cream into a lidded container and freeze until firm, at least 1 hour.

Nutrition Facts : Calories 501.3 calories, Carbohydrate 55.6 g, Cholesterol 140.6 mg, Fat 30.6 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 18.8 g, Sodium 46.2 mg, Sugar 50.7 g

ROASTED BANANA ICE CREAM SUNDAE



Roasted Banana Ice Cream Sundae image

This is a modern mashup of campfire roasted bananas and an ice cream sundae. This dessert is simple, delicious, and fun to make!

Provided by ToastaStrudel

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 2h25m

Yield 8

Number Of Ingredients 5

4 bananas, halved lengthwise
1 (8 ounce) package refrigerated crescent roll dough
8 scoops Neapolitan ice cream
8 teaspoons chocolate syrup
8 teaspoons caramel sauce

Steps:

  • Freeze banana halves for 2 hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Wrap each frozen banana half with crescent roll dough until each is completely covered; arrange on a nonstick baking sheet.
  • Bake in the preheated oven until golden brown, 10 to 14 minutes.
  • Place each wrapped banana in a serving dish and top with 1 scoop ice cream, 1 teaspoon chocolate syrup, and 1 teaspoon caramel sauce.

Nutrition Facts : Calories 239.5 calories, Carbohydrate 38 g, Cholesterol 9.3 mg, Fat 8.6 g, Fiber 1.9 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 265.8 mg, Sugar 16.8 g

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

ROASTED BANANA ICE CREAM



ROASTED BANANA ICE CREAM image

Categories     Fruit     Dessert

Yield 1 quart

Number Of Ingredients 8

3 medium ripe bananas, peeled
1/3 cup (70g) light brown sugar
1 tablespoon butter, cut into small pieces
1½ cups (375ml) whole milk
2 tablespoons sugar
1½ teaspoons lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Steps:

  • Preheat the oven to 400 degrees. Slice the bananas into ½-inch pieces and toss with the brown sugar and butter. Place in a small baking dish and bake for 40 minutes, stirring once during baking. The bananas will be browned and cooked through. Scrape the bananas and caramel into a blender. Add the milk, sugar, vanilla, lemon juice and salt, and puree until smooth. Chill the mixture thoroughly in the refrigerator, then freeze in the ice cream maker according to the manufacturer's instructions.

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