Vegan Roasted Banana Ice Cream
Servings
1 1/2quarts
Cook Time Passive Time
1 1/2hours 8hours
Servings
1 1/2quarts
Cook Time Passive Time
1 1/2hours 8hours
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.