ROASTED BANANA BOURBON ICE CREAM
SERVES 1 PINT
3 medium bananas, peeled and cut into
1/2-inch slices
1 tbsp. canola oil, plus extra for brushing
1 (13.5oz) can coconut milk
1/3 cup agave or maple syrup
1 tsp. pure vanilla extract
2 tbsp. bourbon
1/4 tsp. salt
NUTRITIONAL VALUES
Calories: 1793kcal
Fat: 120.6g (83.4g S.Fat)
Carbs: 173g
Protein: 12.6g
Sugar: 119.1g
Sodium: 652mg
METHOD
Preheat the oven to 200°C/400°F.
Brush banana slices lightly with oil on all sides and place on a large baking sheet. 30 minutes in the oven Remove from the oven and set aside to cool.
Blend together the roasted bananas, oil, coconut milk, agave, vanilla, bourbon, and salt in a blender. Blend until completely smooth, with no banana chunks remaining. Place in the refrigerator for 3 hours to chill. After chilling the ice cream base, prepare it in an ice cream maker according to the manufacturer's instructions. Place in the freezer with plastic wrap tightly pressed against the surface.
Brush banana slices lightly with oil on all sides and place on a large baking sheet. 30 minutes in the oven Remove from the oven and set aside to cool.
Blend together the roasted bananas, oil, coconut milk, agave, vanilla, bourbon, and salt in a blender. Blend until completely smooth, with no banana chunks remaining. Place in the refrigerator for 3 hours to chill. After chilling the ice cream base, prepare it in an ice cream maker according to the manufacturer's instructions. Place in the freezer with plastic wrap tightly pressed against the surface.
