The ultimate two ingredients ice cream made with only roasted bananas and coconut milk!! Indulge in this guilt-free ice-cream all summer long!
Today we’re going to make magic! We take two simple ingredients and make creamy rich ice cream!
I could eat ice cream all summer long! I love this summer sweet treat and despite the high calorie count I still indulge in it. I can not help myself!
I used to feel so guilty every time I buy some from the grocery store. That until I found the magic fruit. One fruit that changed everything! Banana! Sweet, black spotted bananas take the guilt out of ice cream!
I buy lots of bananas but somehow they never last long enough to get so brown and ugly no one wants to eat them. So I do what I know best. Turn the oven on!
To roast bananas, turn the oven on to 400F. Place 4 bananas on a baking sheet and bake in preheated oven for 20-30 minutes until the banana peels turn black and juices start oozing out. Remove the bananas from the oven, let them cool slightly and peel them.
At this point you can either chop the bananas into 1 inch pieces, place on a plate and freeze for about 1 hour. Or add the peeled bananas to a blender or a food processor and freeze (with the blender bowl) for about 2 hours. Since I hate doing dishes, I prefer the latter. Not only I have one less plate to wash but it keeps my blender bowl cold.
Once the bananas are frozen, remove them from the freezer, add them to a blender or food processor (if you haven’t done that already) and, for added protein, pour in 2/3 cup Silk almond coconut blend. (Look for it in the refrigerator isle at your local Safeway)
Turn the blender on. At first the banana pieces will seem crumbly. Keep blending for about 1 minute on high-speed until the mixture turns smooth and creamy. Turn the blender off and enjoy your soft serve roasted banana coconut ice cream.
If you prefer a more solid ice-cream, place the ice cream in a container and freeze for about 30 minutes. Since the ice cream has no preservatives it will freeze solid kept for more than 30 minutes.
Enjoy your summer now without worrying about the ice-cream calories! You’re welcome!
Connect with Silk
{website} | {facebook} | {twitter} | {instagram}
Roxana
This looks so good! Great recipe! I can’t wait to try it.
HEAVEN! I love love love this idea!!!
I’m going to have to try this! I really don’t like bananas, but, I know once they cook they get sweeter, so maybe this would be yummy. It sure LOOKS yummy!
Oh yum! I love Silk milk. This ice cream sounds wonderful!
So you roast the bananas with their skins on? Or do you peel them before hand? I want to try this so bad!
Hi Kailie,
Yes, I roast the bananas with the skin on. If I peel them before roasting, all the juices will spread on the baking sheet while in the oven.
This ice cream looks delicious. And thanks for the tip on roasting bananas…that’ll come in super handy! #client
Oh my!! This looks heavenly. Love it!!
Yum! I make a lot of variations of banana soft serve. This one looks great!
This ice cream sounds right up my alley!
I must try this. The desert heat is insane and this is an awesome alternative to cool down.
Found you on the Create Link Inspire Link-up Party. This looks amazing!!!!! I am going to try creating an ice cream flavor soon, so I’m looking for all the great ideas I can find! Thanks!!
I love your photos – looks delicious!!
YUM!! We love coconut and we love ice cream in our house so I just have to try this! #client
Gorgeous pictures! I just did ice cream yesterday, I hate taking pictures of the stuff – it melts everywhere is seconds! This sounds amazing!
I saw this post at Live Laugh Rowe and should’ve known it was yours, Roxana. Such great photographs and a lush recipe to boot. My friend has 3 banana trees with bunches growing. In a couple of months (yep, it takes a long time for bananas to mature) they’ll have WAY more bananas than they can handle, so I’ll gladly accept a few hands to make this recipe. Mmm!
Confused by sentence “buy lots if bananas.” Do you wait until they are ripe or use them before people get to eat them? Thanks! Sounds wonderful!
Hi Denia,
It’s “Lots of bananas” I apologize for my typo. My family loves bananas so I almost never have spotty black bananas that’s why I roast them. But if your bananas are dark, spotty and mushy you can skip the roasting and just freeze and blend.
This sounds amazing!!
This looks and sounds delicious. I would be honored if you would share this recipe at Pin Your Friday Favorite on my blog!
I’ve seen the frozen banana ice cream thing a bazillion times now, but I LOVE the idea of roasting them first to add a new flavor dimension. Good thinking! 🙂 [#PinItThurs]
If your bananas are already past the point of no return (iowa already dark brown and mushy) can you just freeze, peel and put in the blender at that point. Or is there some benefit to roasting them? Thank you.
Hi Sally,
If the bananas are already past the eating period (dark and mushy) you can skip the roasting. Simply freeze and blend.
My bananas almost never last long enough to get black spots, so I roast them. There are no other benefits
Roxana
Could you do this recipe with just almond milk instead of the coconut almond blend?
Hi Susan,
I’m pretty sure you can use almond milk or just coconut milk for this recipe. Doesn’t necessary have to be the blend.
Roxana
Y to the U to the M – drooling
Wait … this is genius. I must try this like … yesterday. Thanks so much for the great idea!
Looks amazing! Can’t wait to try this with some fresh pineapple thrown into the mix….Pina Colada ice-cream (might have to toss in a teensy bit of rum if it’s just for the grownups!).