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.
Roasted Banana Coconut Ice Cream
Ingredients
- 4-5 medium bananas, sliced into 1" pieces
- 2 dates (remove pits) and chopped
- 1 tablespoon vanilla extract
- 2 tablespoon coconut oil
- 1 can full fat coconut milk, 13.5 ounce
Instructions
- Place bananas and dates in a 7 x 11 inch baking dish
- Drizzle with vanilla and coconut oil
- Bake at 375°F 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
I hope you all enjoy this quick and easy, healthy frozen dessert recipe. I love that it meets the needs of of people on gluten-free and dairy-free diets. If you’re wondering how to make ice cream without an ice cream maker, see my quick and easy 2-Ingredient Banana Ice Cream recipe.
I am very happy to announce that I have been chosen as Chef of the Month by The Organic Dish. They are a business that creates ready to eat meals from organic and farm fresh ingredients and the owners are amazing, fabulous people.
For July, (amongst their many other delicious entrees) they are featuring my Roasted Salmon with Anchovy Olive Tapenade. Beckie, the owner, asked me to contribute this recipe since wild salmon is in peak season during July. This is the way these people think and I like it!
During my visits to the Organic Dish, just around the corner from Whole Foods and Vitamin Cottage in Boulder, I picked up some other meals in order to get an idea of their food. My children scarfed everything I brought home, especially the latkes.
Thanks Beckie and Toby. I think your zero waste business using organic ingredients is a fantastic model and I love working with you!
gfe-gluten free easily says
It would certainly be worth the few extra steps! This will be a great way to use up those bananas I normally reserve for baking. Banana ice cream has always been one of our favorites, and this one looks divine. :-)
Thanks, Elana!
Shirley
Lisa Stafford says
I guess you have learned by now that her recipe book is not vegetarian or vegan. I have modified a couple of her recipes with egg substitutes. Ener G egg replacer works better than the ground flax and water in the ones I have tried.
Asha says
Oh wow. This looks and sounds incredible. I am DEFINITELY making this when I get home!
I’m really interested in your almond flour cookbook, but I haven’t been able to find out if it’s vegetarian.. or vegan.. or mostly of one of the two. Could you give a little idea of what kind of recipes are inside? I see something resembling quiche on the front cover, so I’m assuming it’s neither. Thanks for the cool recipes nonetheless!! :)
LK- healthy delicious says
wow! I’ve made banana ice cream before but roasting them just takes it to a new level! that sounds sooo good1 and congrats on chef of the month- so cool! you deserve it. :)
Cassiani says
Wow! just the title had my mouth watering. in the vitamix step, you’re supposed to add all the other ingredients, right? i read your dessert recipes out loud to my husband…. though i did actually make the biscotti and he and my son loved them.
my gluten-free no-refined sugar household thanks you very much for actually inspiring me to make desserts on occasion. baking is still a little beyond me, but the raw vegan and ice cream treats are right up my alley. as a slightly reformed raw vegan, your recipes tempt me enough to make me experiment, but guiltlessly!
peace-
Cassiani
Kat says
Just wondering, when do you add the coconut milk? When you mix it in the blender?
april says
i have a quick question…what if you don’t have a vita-mix? what else could you use instead? i saw that you have used it in a couple of recipes now and i can’t afford to get one. =(
VeggieGirl says
“don’t be scared by all the descriptors”
Haha!! Well hey, NO ONE could be frightened by your recipes – they’re all so tantalizing!! Thanks for sharing another fabulous one.
Duane says
Hi,
Just wanted to say that I love you blog. I have a friend that is both dairy and gluten free and your recipes are divine and make the thinks that we love delicious and healthy!!
Katie says
I just tried your strawberry vanilla bean ice cream and LOVED it, and this one looks just as fantastic. I really like that you adapted Karina’s fabulous recipe to use dates as a sweetener (I often use this trick with great results). I can’t wait to try it!
Karina says
I bet the coconut milk is amazing in this recipe (I hope I can use coconut again- someday). Such a beautiful complement to the roasted banana. Lovely!