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!
moises says
Bananas and dates are in the oven. House should smell really nice in about 30 minutes.
Leigh Sietsema says
LOVE this ice cream….easy to make, smells heavenly and tastes even better!! Thanks Elana!!
Darryl says
A cinch to make and HELLO DELISH!
I love the no sugar/ no gluten!
*looks around innocently embarrassed that i ate the whole thing in one sitting*
Xintia Preda says
This ice cream is amazing!I don’t have an ice cream maker,but it didn’t matter too much…is still yummy!Thank you for sharing the recipe!
Kelley says
Making this ice cream right now!! It’s in the ice cream maker. Can’t wait to try it – the roasted bananas smell great! I didn’t have dates so I roasted some apples along with the bananas…hope it works! Thanks again! :)
Lauren says
Totally what I am making for our next batch of ice cream. We haven’t had a batch of ice cream with roasted bananas and I am very excited to try it. I always love your recipes and experimenting with them . It allows me to explore further with my own. Thanks again, Elana!
Adriana says
Is there any way to make this without an ice-cream maker?
Amy Green - Simply Sugar & Gluten-Free says
I love making ice cream…the bananas are so sweet that they don’t need much in terms of sweetness. I bet the dates are a perfect compliment. My husband loves my ice cream, too. Thanks for sharing.
Joss says
Thank you for this recipe (without agave). Looks scrumptious.
Kelli says
I love that you are experimenting with fruit-sweetened treats!