I always have bananas in the house. I buy bunches of them, wait until they are just ripe and then break them into pieces and freeze for our morning shake-y shakes. Today I had a few super extra ripe ones and thought they would make a great sweet ice cream flavor. I caramelized the bananas in the oven with a dusting of sugar which deepened their flavor and made them more bananaery. The end result: divine.
4 very ripe bananas
1/2 cup vegan sugar, divided
2 cans organic coconut milk
1 teaspoon vanilla powder
1 tablespoon freshly squeezed lemon juice (about 1/2 a lemon)
Cut the bananas in half and lay out on a baking sheet lined with parchment paper. Sprinkle with 1/4 cup of sugar and bake them in a 350 oven for 15 to 20 minutes until browning and smelling great.
Add the coconut milk into the Vitamix (or blender) and add the bananas, the rest of the sugar, the vanilla powder and the lemon juice. Let it rip until well blended. Pour into a bowl, cover, and refrigerate for at least 2 hours.
Pour mixture into ice cream maker and churn for 10 minutes. Turn out into a Tovolo container or a freezer safe container with a piece of wax paper on top. Enjoy!
