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Got Ripe Bananas? Make This Addictive Roasted Banana Almond Milk Ice Cream

  • 1/5
    Roasted Banana Almond Milk Ice Cream
  • 2/5
    Mix the bananas and sugar in a medium baking dish. Bake in the oven, stirring once, for 45 minutes, until...
  • 3/5
    ...the bananas are soft and the sugar has melted.
  • 4/5
    Refrigerate the banana mixture until completely chilled.
  • 5/5
    Roasted Banana Almond Milk Ice Cream

Text, photos and food cooked by Michal Martinek

Jun 17, 2016

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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. 

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  1. Serves 4–6
  2. 4 ripe bananas, peeled, sliced into ½-inch pieces
  3. ½ cup coconut or brown sugar
  4. 2 cups almond milk
  5. 1 teaspoon vanilla extract
  6. 1 teaspoon lemon juice, freshly squeezed

1

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.

2

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.

3

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.

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