This Roasted Banana Coconut Ice Cream is naturally-sweetened, vegan, gluten-free and made with only five ingredients (don’t be scared by all the descriptors). I’ve based this healthy ice cream recipe on one from Karina’s Kitchen.
This ice cream is fairly easy to make; there are just a couple of steps involved. And I can tell you Roasted Banana Coconut Ice Cream is mighty tasty and my children love it –we hid it from my husband because we wanted more for the three of us –he’s been traveling a ton, so it was easy to keep it a secret.
4-5 medium bananas, sliced into 1″ pieces
2 dates, pitted and chopped
1 tablespoon vanilla extract
2 tablespoon coconut oil
1 (13.5 ounce) can coconut milk
Place bananas and dates in a 7 x 11 inch baking dish
Drizzle with vanilla and coconut oil
Bake at 375° for 35 to 45 minutes, until bananas begin to caramelize and smell fragrant
Place banana fixins and coconut milk in vitamix and puree on highest setting until smooth
Place mixture in ice cream maker and freeze according to directions
Top with nuts, berries or sprinkles and serve