Roasted Banana Cinnamon Ice Cream
The creamiest homemade roasted banana cinnamon ice cream that feels just like the perfect soft serve. Just 3 ingredients, no ice cream maker required, no-churn, and super healthy with zero added sugar. It's the perfect dessert for your sweet tooth on a hot summer day. Naturally gluten-free, dairy-free, and vegan.
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Servings: 6
Equipment
- 1 high-speed blender or food processor
- 1 baking sheet lined with parchment paper
- 1 4x8-inch loaf pan or airtight container
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- 2 pounds (907 grams) ripe bananas about 7-8 medium bananas
- 2 cups (452 grams) full-fat coconut milk (refrigerated) or coconut cream
- 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper for the bananas, and a 4x8-inch or 5x9-inch loaf pan for the homemade ice cream, or use a freezer-safe airtight container.
- Peel and slice the bananas into 1 inch pieces, then place them on the prepared baking sheet.2 pounds ripe bananas
- Roast for 20-25 minutes, or until the bananas are caramelized and soft. Your kitchen will smell amazing!
- Let the bananas cool, then place the roasted bananas in the blender or food processor with the coconut milk solids (save coconut water for your smoothies) and cinnamon. Make sure to scrape all the gooey caramelized goodness into the blender too!2 cups full-fat coconut milk (refrigerated), 1 tablespoon ground cinnamon
- Blend until smooth, creamy and airy.
- Pour the ice cream mixture into the prepared loaf pan and cover with plastic wrap. The wrap should gently touch the entire surface of the ice cream to prevent ice crystals from forming.
- Freeze for 4 hours, then grab your ice cream scoop and enjoy!
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Notes
Freezer: cover the surface of the ice cream with a film of plastic wrap or parchment to prevent ice crystals from forming, and freeze for 4 hours for soft serve ice cream. If storing longer than 4 hours, store the homemade ice cream in an airtight container to prevent freezer burn and maintain freshness for up to 2 weeks. The ice cream will harden and become less scoopable the longer it remains in the freezer.
Serving: if serving within 4 hours, the ice cream should be easy to scoop. If longer than 4 hours, let the ice cream sit at room temperature for up to 20 minutes before scooping for easier serving.
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