I knew this recipe was going to get me. I absolutely love carmelized bananas, especially over ice cream. Turning carmelized bananas into paleo-friendly ice cream?
Oh, sweet heaven.
You may know about the banana ice cream where you just freeze the fruit, mash and stir it into 'ice cream' and spoon it up. While that's certainly delicious in it's own right, roasting the bananas kicks it up a notch. A big notch.
Hold on to your knickers, ladies and gents. It's about to get serious.
The original recipe called for brown sugar and butter to coat the bananas. I used honey a couple of times, and I've tried it with butter and coconut palm sugar as well. In both cases, the end result was similar.
The bananas are sliced and drizzled with honey (or butter and coconut palm sugar) and roasted for about 40 minutes in the oven until browned and cooked through.
The house smells so amazing when the bananas are roasting!
After the bananas cool, they get blended up in the food processor with heavy cream (or coconut milk), vanilla, and a dash of lemon juice and salt, and then the mixture is chilled overnight.
I repeat, the mixture is chilled overnight.
There's nothing so frustrating as skimming over that part of a recipe and not allowing for the chill time! Then you're stuck apologizing to the irritated cavekids and scrambling to find something suitable to placate them after promises of awesomeness.
Heed my warning: plan in advance, people.
After the allotted chill time, the mixture is put into the ice cream maker.
And made awesome.
I've added cinnamon and nutmeg and toasted walnuts to the processed bananas before putting them into the ice cream maker, and it's delicious. I've may or may not have also been talked into toasted coconut and pineapple rum poured over the top of the ice cream. And I may or may not have totally loved it.
I've also used smoked honey when roasting the bananas. Smoked Honey-Roasted Banana Ice Cream? O. M. G. soooo good!
Roasted Banana Ice Cream
3 medium-sized very ripe bananas, peeled
1/3 cup honey
1 tablespoon butter (salted or unsalted), cut into small pieces + 1/3 cup coconut palm sugar
1½ cups coconut milk or heavy cream
2 tablespoons honey (
½ teaspoon vanilla extract
1½ teaspoons lemon juice
¼ teaspoon coarse salt
Preheat oven to 400 degrees F.
Slice the bananas into ½-inch pieces and toss them with the brown sugar and butter in a 2-quart baking dish. Bake for 40 minutes, stirring once during baking, until the bananas are browned and cooked through.
Scrape the bananas and the thick syrup in the baking dish into a blender or food processor. Add the coconut milk or heavy whipping cream, honey (optional), vanilla, lemon juice and salt, and purée until smooth.
Chill the mixture for at least 8 hour (or overnight) in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. If the chilled mixture is too thick to pour into your machine, whisk it to thin it out.