Roasted Banana Coconut Ice Cream
Roasting bananas before making ice cream helps intensify their natural sweetness and adds a caramelized flavor to the final product.
This is vegan and gluten free recipe. Dish can be prepared in 250 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 6.
Ingredients
- 4 banana Ripe Bananas
- 1 cup Coconut Cream
- 2 tablespoon Maple Syrup
- 1 teaspoon Vanilla Extract
- 2 tablespoon Shredded Coconut
- 2 tablespoon Roasted Almonds
Instructions
- Preheat the oven to 400°F (200°C).
- Place the bananas on a baking sheet and roast for 15-20 minutes, or until the skins turn black.
- Remove the bananas from the oven and let them cool.
- Once cooled, peel the bananas and place them in a blender.
- Add the coconut cream, maple syrup, and vanilla extract to the blender.
- Blend until smooth and creamy.
- Pour the mixture into a freezer-safe container.
- Sprinkle shredded coconut and roasted almonds on top.
- Cover the container and freeze for at least 4 hours, or until firm.
- Serve the roasted banana coconut ice cream in bowls or cones and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 11g17%
- Total Carbohydrate 20g7%
- Sugars 12g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.