There are moments when we all need a little treat. This recipe hits the spot and is healthy to boot. Fancy enough to serve at a gathering or special occasion, but simple enough to keep to yourself too! While the recipe calls for an ice-cream maker, I don’t have one so just froze it in a bowl and stirred it every half an hour or so.
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 dark chocolate or cacao nibs make a fine substitute for the walnuts, or use 1/3 cup of each.
This recipe was tweaked from the original as created by The New York Times.
Vegan Roasted Banana Ice Cream
Ingredients
- 1 1/2 cups Unsalted cashews raw
- 4 medium bananas preferably somewhat speckled but not brown, peeled and cut into 1/4-inch slices
- 6 tbsp extra-virgin coconut oil plus 2 teaspoons
- 2 1/2 tbsp muscovado or coconut sugar
- 1 tsp Ground cinnamon
- 1 tsp kosher salt
- 1/2 cup cocoa butter available at baking supply stores and online
- 1 cup Coconut milk plus 2 tablespoons
- 1/4 tsp pure vanilla extract
- 1/2 cup chopped walnuts toasted (optional)
Instructions
- To make the cashew milk, soak overnight in a large bowl with enough water to cover by a couple of inches. Drain and discard the water.
- Transfer soaked cashews to a blender and add 1 3/4 cups (375 grams) fresh water. Blend until smooth. Check the consistency and, if necessary, strain through a fine-mesh strainer, ensuring the liquid is smooth without any nut pieces. Cashew milk will keep well, covered and refrigerated, for up to 4 days.
- To roast the bananas, heat oven to 400 F and line baking sheet with parchment paper. In a large bowl, toss the bananas, 2 tablespoons coconut oil, cinnamon, sugar and pinch of salt. Spread on baking sheet and bake until caramelized, about 15 to 25 minutes. Transfer to a cooling rack and let cool completely.
- In a small saucepan, over medium heat, pour 1/4 cup water and add cocoa butter, remaining 4 tablespoons plus 2 teaspoons coconut oil and remaining salt. Stir until melted and let cool.
- Pour the liquid into a food processor (or use a tall 2-quart container and an immersion blender), and add the vanilla extract, coconut milk and 1 cup cashew milk. Blend until smooth. Add roasted bananas and blend again to combine until completely smooth. Cover and refrigerate until chilled, about 1 to 2 hours.
- Using an ice cream maker, churn and freeze according to the manufacturer’s instructions. In the last minute of churning, add toasted walnuts, if desired, and let mix until incorporated. Serve immediately (softer consistency) or transfer to a storage container and store in freezer for up to 7 days.