ROASTED BANANA ICE CREAM
SERVES 6 PORTIONS
5 very ripe bananas
2 tsp ground Ceylon cinnamon
1⁄2 cup (120 ml) full-fat coconut milk
1 1⁄2 cups (360 ml) unsweetened almond milk or another nut milk
1 tsp vanilla extract
1⁄2 cup (120 ml) raw cacao nibs or crushed raw chocolate
Maple syrup, for serving
NUTRITIONAL VALUES
Calories: 261kcal
Fat: 13.7g (6.9g S.Fat)
Carbs: 35.1g
Protein: 3.9g
Sugar: 18.9g
Sodium: 183mg
METHOD
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.
Slice the bananas into 1-inch (2–3-cm) pieces and arrange them on the baking sheet. Sprinkle the cinnamon over the bananas. Bake for 30 minutes, or until the bananas are brown and soft, turning once halfway through. Remove from the oven and set aside for 30 to 45 minutes to cool completely.
In a blender, combine the bananas, coconut milk, almond milk, and vanilla extract and blend until smooth. If desired, add more cinnamon or a splash of sweetener. Stir in the cacao nibs with a spoon.
With an ice cream maker: Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw. Scoop ice cream into serving bowls, then drizzle with maple syrup.
Without an ice cream maker: Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Scoop into bowls, top with maple syrup, and serve!
Slice the bananas into 1-inch (2–3-cm) pieces and arrange them on the baking sheet. Sprinkle the cinnamon over the bananas. Bake for 30 minutes, or until the bananas are brown and soft, turning once halfway through. Remove from the oven and set aside for 30 to 45 minutes to cool completely.
In a blender, combine the bananas, coconut milk, almond milk, and vanilla extract and blend until smooth. If desired, add more cinnamon or a splash of sweetener. Stir in the cacao nibs with a spoon.
With an ice cream maker: Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw. Scoop ice cream into serving bowls, then drizzle with maple syrup.
Without an ice cream maker: Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Scoop into bowls, top with maple syrup, and serve!
