Of course I would need the most complicated title ever to describe the simplest recipe. In fact, it’s probably more difficult to say the title out loud than it is to make it. It’s that chronic over-sharing thing I do. I just can’t help it.
So after an amazing cold front, it is officially into the triple digits for the next 5 months or so with very little hope at dipping back down into anything resembling a reasonable temperature, which means I need ice cream. Not want, need. Have I ever told you that ice cream is my favorite dessert? I rarely make it because I have the hardest time getting the right texture when I make it at home, but coconut milk is pretty much the best ingredient on earth, and when you combine that with sweet, roasted banana, you are looking at a pretty sure thing.
Between the sweetness and creaminess of those two ingredients, I promise you don’t need anything else. You can always add a little pure maple syrup or brown sugar if you prefer something a little sweeter, but believe me when I say that roasting that banana brings out all of it’s rich sweetness, and totally does the trick. You can also add chocolate chips, cinnamon, extra fruit, pretty much any add-ins you’d like. This recipe is more like your base–your starting point, and a great and simple treat for the long summer months coming our way!
Simple, easy, vegan roasted banana coconut milk ice cream with only 3 ingredients.
Ingredients
- 1 tbsp coconut oil, melted
- 3 medium bananas, peeled and sliced
- 1 can full fat coconut milk
Instructions
- Preheat oven to 400. Place banana slice in a rimmed baking dish and drizzle with coconut oil. Bake for 15-20 minutes, until soft and syrupy, tossing half way through.
- Transfer cooked bananas to a blender, scraping your pan well to include the syrup that cooked out from them. Add coconut milk and blend until combined.
- Chill mixture until cooled throughout, about 4 hours up to overnight.
- Freeze according to ice cream maker's instructions. Store in an airtight freezer-safe container for up to 2 weeks.
OK, seriously Ari? This looks so delicious! I’ve been pretty much obsessed with coconut lately.
YUM YUM YUM! I love bananas and always have coconut milk on hand. Perfect treat!
omg this looks amazing! i bet just roasted bananas by themselves would be good!
you HAD MY FAMILY at banana/
That looks so incredibly creamy and delicious! Must try this!
Making banana ice cream is on my list of recipes to try out!
Looks tasty my friend!
YES!!!!! You need to post this link on my ICE CREAM video post!!! THIS IS PERFECT and exactly what I am talking about
I was planning to try my own ice cream this summer, I’ll definitely need to give your recipe a shot! I love the roasted banana idea!
Oh man. I am an absolute icecream fiend. Not to mention I love bananas and coconut…your flavour combination could be deadly.
I never thought of roasting bananas for icecream – I bet it adds an awesome flavour to the finished product. Thanks for sharing this easy recipe!
I. LOVE. THIS.
That is all, my friend.
Oh my! Love the combo of bananas and coconut. So tropical!
Beautiful and easy. Love it! I think we;re on the same mindset here with banana and coconut milk ice cream, i’ve got one coming out soon too! But roasted bananas…never thought of that one. I bet they taste so sweet and divine!
Oh girl, this is too easy and delish not to try! Love it!
oooh yum!
Thank you for this yummy recipe! I can’t wait to try it. What is the purpose of chilling the ice cream before freezing it? Every website I have been on has said to do the same thing, just curious to know why
roasted bananas? oh my goodness! I can’t wait to try this
Thanks for sharing! Cheers!
This looks awesome, I have some bananas I need to do something with right now. Question – Sorry if I missed it – but do you put this in an ice cream maker? Or do you blend, cool, then freeze and that’s it? Can’t wait to try this!
I have a bunch of frozen [very very ripe] bananas that I’ve been meaning to make into bread… would those work, and do you think they’d need to be roasted or because of their ripeness be sweet enough on their own? Does roasting them impart a unique flavor, or just bring out the sugars?
Also, I just picked up a Cuisinart Ice Cream Maker ($2.50, thrifted– woo!) and any advice on homemade ice cream in general would also be appreciated. Thanks in advance!
I think they’ll be fine on their own. In fact, what I would do is blend them in a high-quality blender or food processor (frozen) then transfer to your ice cream maker with the coconut milk and churn it together. It will come out ridiculously thick!
As far as ice cream advice, I honestly don’t make a lot of it. I’m a soft serve fro yo kinda girl, or I usually just make it with frozen bananas. It’s pretty rare that I make something like this, but I would say my biggest piece of advice is to add either vanilla extract (or like a half shot of alcohol) at the end of churning to keep it from getting hard, and also that full fat ingredients often work better in the homemade stuff. Enjoy your ice cream maker!
Ari, I am going to try this ice cream! On a quest for healthy recipes, in addition to monitoring my son’s ADHD and with the Natural Doctor’s help, she suggested coconut ice cream! It’s great it only takes 3 ingredients cause that’s what we have on hand! Thank You,Amy
That’s great!! Thanks Amy, and let me know how you like it!
Thanks for the post – I’ve added this to our Pinterest board! The banana coconut combo is one of my favorites. This will be my first attempt at ice cream, so I hope it turns out well!
Adam recently posted…How to Make Coconut Milk with Dried Coconut
Awesome! Can’t wait to hear how it turns out!