Roasted Banana and Coconut Ice Cream

Sorry for the lack of posting recently. Our jobs have taken up a lot of time. We haven’t stopped cooking, or inventing and trying new things — far from it — we just haven’t found much time to write in the last month or so.

Lately, I’ve been baking a lot, and Jessie’s been making ice cream. Right now there are three different kinds of frozen concoctions using fresh, local fruits that Jessie’s created. And this morning I added another ice cream, though I can hardly call it “local,” since neither bananas nor coconuts grow in southwest Michigan.

This is a play on the “Roasted Banana Ice Cream” recipe in David Lebovitz’s wonderful book on frozen desserts, “The Perfect Scoop.” I substituted some of the original recipe’s milk for fresh coconut milk, added cinnamon, and changed the specifics on a few ingredients.

Here’s what you need for roughly one quart:

  • 3 medium bananas, ripe, peeled and sliced into 1/2-inch pieces
  • 1/3 cup packed dark brown sugar (original recipe calls for light)
  • 2 tablespoons salted butter
  • 1 cup whole milk
  • 1/2 cup fresh coconut milk
  • 2 tablespoons sugar (I prefer turbinado)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon (I recommend Red Ape)
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • 1/2 teaspoon coarse salt (I prefer the mellower flavor and little black flecks that Hiwa Kai adds)

What to do:

  • Mix the banana pieces and brown sugar together in a baking dish. Add small pinches of butter to the mix and stir well.
  • Roast in a 400-degree oven for 20 minutes. Stir. Roast for another 20 minutes.
  • In a food processor, mix together the coconut milk, whole milk, sugar, vanilla extract, cinnamon, lemon juice and salt. Scrape the banana pieces and any liquid into the food processor and puree until smooth.
  • Chill, covered, in the fridge for an hour.
  • Pour into your ice cream maker and process according to the machine’s directions.

Need an ice cream maker? Jessie and I have been really happy with our Cuisinart.

Related posts:

  1. Ben & Jerry’s Cinnamon Buns ice cream
  2. Mint Ice Cream Recipe Review
  3. Dinner for four
  4. Chocolate Stout Cupcakes with Cream Cheese Frosting
  5. Getting our fruit, any way we can

About the Author

Owner of a graphic design firm specializing in magazine design and wannabe chef. Former resident of Belgium, the United Kingdom and...North Dakota.