Roasted banana ice cream
This ice cream may have the extra step of roasting the fruit, but it's still very easy and the result is a fantastic flavor.
Servings: 4 (approx - makes around 2 cups)
Calories: 147kcal
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Ingredients
- 200 g bananas very ripe - 2-3 bananas depending on size
- 40 g brown sugar (light or dark), ¼ cup
- 15 g unsalted butter 1 tbsp
- 240 ml whole milk 1 cup
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 400F/200C.
- Cut the bananas into slices and put them in a small-medium baking dish with the sugar and the butter, cut into small pieces. Toss them together so that the sugar mixture becomes slightly liquid. Spread the butter around so it's evenly over the bananas.
- Roast the bananas for approximately 20 minutes until the bananas are soft and the sugar mixture is a bubbling caramel. Remove from the oven, let it cool a minute then transfer to a food processor or blender. Be sure to scrape in all the caramel.
- Add the milk and vanilla to the bananas and blend until smooth. Put the mixture in the fridge to cool completely and become well chilled before transferring to an ice cream machine. Follow your machine's instructions for churning before transferring to a container and putting in the freezer to firm up properly overnight. If you don't have an ice cream maker, put straight in a container and freeze, whisking every hour for around 3-4 hours then leaving to freeze completely.
- You will probably need to leave this ice cream out a couple minutes to soften slightly before serving.
Notes
Note timings do not include churn/freezing time as this can vary.
Nutrition
Calories: 147kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 30mg | Potassium: 272mg | Fiber: 1g | Sugar: 19g | Vitamin A: 223IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 1mg