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.
VEGAN BANANA ICE CREAM
Watching frozen bananas blend into ice cream seems like magic; no sugar or dairy required. For extra flavor, stir in toasted chopped walnuts and dark chocolate chunks for a easy spin on Chunky Monkey ice cream.
Provided by Katherine Sacks
Categories Frozen Dessert Vegan Vegetarian Dairy Free Ice Cream Banana
Yield 4 servings
Number Of Ingredients 1
Steps:
- If using fresh bananas, peel, then arrange in a single layer on a large plate or parchment-lined rimmed baking sheet. Freeze until firm, at least 2 hours or up to overnight.
- Purée frozen bananas in a food processor, scraping bowl as needed, until creamy, 6-8 minutes. Divide ice cream among serving bowls, or freeze in an airtight container at least 2 hours before scooping and serving.
- Do Ahead
- Bananas can be frozen up to 3 months ahead.
VEGAN CHOCOLATE BANANA ICE CREAM
A low-fat chocolate ice cream? It really does exist! Our blitzed banana creation is gluten and dairy-free and ready in minutes
Provided by Sophie Godwin - Cookery writer
Categories Dessert, Snack, Treat
Time 5m
Number Of Ingredients 2
Steps:
- In a blender, blitz the frozen banana with the cocoa powder until smooth. Eat straight away.
Nutrition Facts : Calories 110 calories, Fat 1 grams fat, Carbohydrate 23 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein
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VEGAN ROASTED BANANA ICE CREAM - ALLERGYLICIOUS
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Cuisine AmericaTotal Time 1 hr 15 minsServings 6Calories 346 per serving
- Preheat oven to 350° and line baking sheet with parchment. Slice bananas into 1-inch pieces then spread on baking sheet. Sprinkle with cinnamon.
- Bake for 30 minutes, until bananas are brown and caramelized. Remove from oven and let cool completely. *
- Scoop the bananas into a blender. Add the coconut milk, cream, and vanilla. Puree until very smooth. Taste test and add more cinnamon or touch of sweetener if desired.
- Pour into an ice cream maker and freeze according to the manufacturer’s directions. During the last minutes of churning sprinkle in the chocolate chips (or cacoa nibs).
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