Name: Roasted Banana Ice Cream (dairy free)
Ingredients: 5 ripe bananas, sliced into 1/2 inch rounds; 6 tbsp coconut sugar (like this); 2 tbsp coconut oil (like this), melted; 2 tsp gelatin (like this) (optional); 1/4 cup water (optional); 3 cups full fat coconut milk (where to get BPA free coconut milk); 2 tsp vanilla extract; 1/4 tsp unrefined salt

Ingredients

Scale

5 ripe bananas, sliced into 1/2 inch rounds
6 tbsp coconut sugar (like this)
2 tbsp coconut oil (like this), melted
2 tsp gelatin (like this) (optional)
1/4 cup water (optional)
3 cups full fat coconut milk (where to get BPA free coconut milk)
2 tsp vanilla extract
1/4 tsp unrefined salt

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Instructions

Preheat oven to 400’F.
Spread sliced bananas into a 9×12 baking dish. Drizzle on melted coconut oil and sprinkle on coconut sugar. Toss to evenly coat.
Bake for 25-30 minutes, until bananas are browned and the liquid is bubbling. Be sure to stir the bananas one time halfway through baking.
FOR OPTIONAL GELATIN: While bananas are baking, place 1/4 cup water in a small bowl. Sprinkle gelatin over the surface and allow to soften for at least 10 minutes.
Once bananas are done, place coconut milk, vanilla, and salt into a blender. Add the gelatin mixture. Then scrape in the entire pan of roasted bananas and bubbly juices. Blend until completely smooth. Place in fridge to cool completely- best overnight.
Pour into ice cream maker and process according to manufacturer’s instructions.
Serve immediately as soft serve. OR place into freezer safe container and freeze until firm enough to scoop. (I like to firmly press a piece of parchment paper over the top of ice cream to help avoid freezer burn.)