Got Ripe Bananas? Make This Addictive Roasted Banana Almond Milk Ice Cream
Roasted Banana Almond Milk Ice Cream
Three pounds of bananas were quietly ripening on my kitchen counter, developing black speckles and attracting a swarm of fruit flies. I wasn’t going to eat them raw (too mushy). I thought about turning them into bread or muffins, or adding them to my pancakes, but then I opted for ice cream—because it’s summer, and because it requires no fastidious work.
Roasting bananas with sugar is seriously next-level—they turn into a thick, syrupy butterscotch concoction that I would be happy to eat on its own. I adjusted a recipe from David Lebovitz to make the ice cream dairy-free (he uses regular milk and adds a tablespoon of butter to the bananas when roasting them) by using homemade almond milk. I always make my own from this recipe.
- Serves 4–6
- 4 ripe bananas, peeled, sliced into ½-inch pieces
- ½ cup coconut or brown sugar
- 2 cups almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice, freshly squeezed
- Preheat the oven to 375 degrees. Mix the bananas and sugar in a medium baking dish. Bake in the oven, stirring once, for 45 minutes, until the bananas are soft and the sugar has melted.
- Place the banana mixture in a blender and process with the milk, vanilla extract and lemon juice until smooth. Transfer to a container, cover and refrigerate until completely chilled.
- Freeze in your ice cream maker, following the manufacturer’s directions. Transfer to a container and freeze in the freezer until set. For easier scooping, remove the ice cream from the freezer 5–10 minutes before serving.