VEGAN ROASTED BANANA ICE CREAM
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
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
ROASTED BANANA VEGAN ICE CREAM
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
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
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
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
CREAMY BANANA ICE CREAM
This is a very simple and easy way to make banana ice cream. I hope you'll enjoy it as much as my family does and I do. You can also substitute the banana with a different fruit, but i find it tastes best with banana.
Provided by Katherine
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 5h5m
Yield 6
Number Of Ingredients 3
Steps:
- Line a baking sheet with parchment paper. Arrange banana slices on paper and freeze until solid, 3 to 5 hours.
- Peel bananas from the parchment paper and place in the blender. Add milk and cream and blend until smooth; transfer to a sealable container and freeze until set, about 2 hours.
Nutrition Facts : Calories 148.6 calories, Carbohydrate 19.5 g, Cholesterol 28.8 mg, Fat 8 g, Fiber 2 g, Protein 1.9 g, SaturatedFat 4.9 g, Sodium 16.7 mg, Sugar 10.6 g
ROASTED BANANA ICE CREAM
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.
ROASTED BANANA COCONUT ICE CREAM
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
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
More about "roasted banana ice cream recipes"
ROASTED BANANA ICE CREAM | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (3)Total Time 2 hrs 30 minsCategory DessertCalories 585 per serving
- Stir together 2 cups heavy cream and the vanilla beans and seeds in a medium saucepan over medium heat and bring to a gentle simmer. Remove the pan from the heat, cover, and let infuse for at least 30 minutes.
- Meanwhile, in a 12-inch ovenproof skillet, melt the butter over medium heat. Stir in the sugar and the water. (If using frozen bananas, you can substitute 3 tablespoons of the liquid exuded by the thawing bananas in place of the water.) Add the bananas, gently toss to coat, and then put the skillet in the oven. Bake, stirring once or twice, until the sugar is bubbling and the bananas have softened and collapsed, 10 to 15 minutes if using frozen bananas, 25 to 30 minutes if using fresh bananas.
- Dump the banana mixture in the bowl of a food processor fitted with the metal blade, making sure to scrape in all of that exceptionally lovely sauce from the skillet, and process until smooth. You should have 1 1/4 cups purée. Scrape it into a medium bowl to cool to room temperature, about 20 minutes. (And if by any good fortune you have more than 1 1/4 cups purée, reserve it for a different use. We can tell you from experience that it's unspeakably excellent simply devoured by the spoonful.)
ROASTED BANANA ICE CREAM - BROWN EYED BAKER
From browneyedbaker.com
3.6/5 (11)Total Time 1 hr 10 minsCategory DessertCalories 1017 per serving
- 2. Slice the bananas into ½-inch pieces and toss them with the brown sugar and butter in a 2-quart baking dish. Bake for 40 minutes, stirring once during baking, until the bananas are browned and cooked through.
- 3. Scrape the bananas and the thick syrup in the baking dish into a blender or food processor. Add the milk, granulated sugar, vanilla, lemon juice and salt, and purée until smooth.
- 4. Chill the mixture for at least 8 hour (or overnight) in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. If the chilled mixture is too thick to pour into your machine, whisk it to thin it out.
BANANA-BROWN SUGAR ICE CREAM - DAVID LEBOVITZ
From davidlebovitz.com
ROASTED BANANA ICE CREAM (DAIRY FREE) - SAVORY LOTUS
From savorylotus.com
HOW TO MAKE ONE-INGREDIENT BANANA ICE CREAM
From thekitchn.com
ROASTED BANANA ICE CREAM - CAROLINE'S COOKING
From carolinescooking.com
ROASTED BANANA ICE CREAM RECIPE | EPICURIOUS
From epicurious.com
Servings 1Author Condé Nast
BANANA CHICKPEA ICE CREAM - THE ROASTED ROOT
From theroastedroot.net
3 WAYS TO MAKE BANANA ICE CREAM - WIKIHOW
From wikihow.com
BANANA SPLIT ICE CREAM PIE RECIPE | ALLRECIPES
From stage.element.allrecipes.com
ROASTED BANANA ICE CREAM RECIPE
From recipegraze.com
ROASTED BANANA ICE CREAM - ISLAND BAKES
From island-bakes.com
ROASTED BANANA ICE CREAM WITH CARAMEL | OLIVEMAGAZINE
From olivemagazine.com
ROASTED BANANA & CINNAMON ICE CREAM - JAMIE OLIVER
From jamieoliver.com
ROASTED BANANA ICE CREAM RECIPE - BLOG.KSVADL.COM
From blog.ksvadl.com
ROASTED BANANA CHOCOLATE CHUNK ICE CREAM - HANDLE THE HEAT
From handletheheat.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love