Roasted Banana Banana Ice Cream

May 17th, 2013 4:12 pm by mad mags

2013-03-29 - Roasted Banana Ice Cream - 0004

When a dessert sporting roasted bananas crossed my tumblr dash, my mind immediately went to ice cream – banana ice cream, that is google foto downloaden gratis. I wondered if anyone had tried roasting bananas prior to freezing them for ice cream and, if so, what effect this might have on the finished product. Right away I hit the net in search of recipes herunterladen. (An by “right away” I mean several weeks later. Procrastination, it’s my strong suit.)

Turns out there are as many ways to make roasted banana ice cream as there are bananas in a bunch herunterladen. Let’s start with the roasting: you can slice and freeze the bananas and then roast them – or slice and roast them, and then pop ’em in the freezer (which, incidentally, is the method I use here) bittorrent nederlands gratisen. You can roast them in their peels or naked. The bananas can function as the base in true banana ice cream form, or be used as flavoring for a milk base (non-dairy, in our case) nero burning rom kostenlos download. Food processor or ice cream machine, take your pick. Or mix them half and half with unroasted bananas! Is your head spinning yet?

In the end, I went with the slice and roast method, and it worked quite well herunterladen. The brown sugar and margarine congealed into a sticky sweetener which hardened nicely when chilled. As with regular old banana ice cream, you want to use overripe bananas – just not quite as brown and mushy as usual (too hard to slice!) powerpoint countdown kostenlos. The bananas shrink down quite a bit during roasting, so you’ll end up with a little less ice cream than normal; seven bananas yields about three quarters of a quart, whereas five unroasted bananas usually amounts to a full quart of ice cream for me disney plus films downloaden op laptop.

The taste of roasted bananas is difficult to describe. It tastes…roasted? Kind of a bit richer than regular old bananas. The whiskey is optional, but is super-neat in that it prevents the ice cream from freezing solid word download mac for free. Instead, it exists in this perpetual state of soft serve. Definitely a bonus in my book.


Roasted Banana Banana Ice Cream

(Makes about three quarters of a quart of ice cream.)


7 overripe bananas (1 bunch), peeled, sliced and frozen (use bananas that are turning brown, but not quite as ripe and squishy as you’d normally use to make banana ice cream)
1/3 cup light brown sugar
2 tablespoons margarine
1-2 tablespoons vegan whiskey, if desired
more maple syrup or another vegan sweetener, if needed
a splash of non-dairy milk or creamer, if needed


1. Begin by roasting your bananas. Preheat the oven to 400F. Slice each banana into rounds 1/2″ thick. Place them in a glass baking pan (9″x13″ is ideal) in a single layer. (A little overlap is okay.) Dot the slices with the chilled margarine and then sprinkle the brown sugar on top, as evenly as possible. Bake at 400F for 40 minutes, stirring halfway through. Remove and allow to cool on the countertop. Transfer the bananas and their juices into an airtight container and freeze overnight.

2. To make the ice cream: Place the bananas in the food processor and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!

Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.

Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.

3. If desired, add the optional whiskey and pulse until fully blended. Sample and add extra sweetener to taste.

4. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).

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