Vegan Roasted Banana Ice Cream
- Total Time
- 1½ hours, plus chilling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 1½ quarts
- 1½cups/200 grams raw, unsalted cashews
- 4medium bananas, preferably somewhat speckled but not brown, peeled and cut into ¼-inch slices
- 6tablespoons plus 2 teaspoons/90 grams extra-virgin coconut oil
- 2tablespoons/28 grams dark brown sugar
- 1teaspoon/5 grams plus a pinch kosher salt
- ¾cup/150 grams granulated sugar
- ½cup/80 grams cocoa butter, available at baking supply stores and online
- 1cup plus 2 tablespoons/266 milliliters coconut milk
- ½cup/65 grams chopped walnuts, toasted (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (16 servings)
364 calories; 30 grams fat; 19 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 15 grams sugars; 4 grams protein; 135 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
To make the cashew milk, place the cashews in a large bowl and add water to cover by a couple of inches. Soak cashews overnight.
- Step 2
In the morning, drain the cashews and place them in a blender with about 1¾ cups (375 grams) fresh water. Blend until smooth. If you use a Vitamix, there will be no need to strain – the milk will be perfectly smooth; for other blenders, check the consistency and, if necessary, strain the cashew milk through a fine-mesh strainer. Cashew milk will keep well, covered and refrigerated, for up to 4 days.
- Step 3
To roast the bananas, heat the oven to 400 degrees with a rack in the middle. Line a rimmed baking sheet with parchment paper. In a large bowl, toss the bananas, 2 tablespoons/27 grams coconut oil, brown sugar and pinch of salt. Spread on prepared baking sheet and bake until caramelized, about 15 to 25 minutes. Transfer to a cooling rack and let cool completely.
- Step 4
Put ¼ cup water into a small saucepan over medium to low heat. Add sugar and cook, stirring frequently, until sugar has dissolved. Add cocoa butter, remaining 4 tablespoons plus 2 teaspoons/63 grams coconut oil and remaining salt. Stir until melted.
- Step 5
Pour the sugar mixture into in a food processor (or use a tall 2-quart container and an immersion blender), and add the coconut milk and 1 cup/212 grams cashew milk. Blend until smooth. Add roasted bananas and blend again to combine until very smooth. Cover and refrigerate the ice cream base until chilled, 1 to 2 hours.
- Step 6
Freeze in an ice cream maker according to the manufacturer’s instructions. In the last minute of churning, add toasted walnuts, if desired, and churn until incorporated. Transfer the ice cream to a storage container and freeze up to 7 days. Alternatively, you can serve it immediately. It will be the consistency of soft-serve.
Private Notes
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Cooking Notes
JWright
I make a lot of vegan frozen desserts and loved the basic idea of this. I had no cocoa butter nor coconut oil on hand so I improvised and the results were fantastic. I used agave nectar instead of making syrup - easy! -and added it to taste. Used avocado oil to roast bananas. Made my own cashew milk, and added store-bought instead of coconut milk. It was creamy and delicious, and a lot less bother. I'm making it again for a dinner party tomorrow.
Keith
Great "ice cream." What I changed: instead of cocoa butter I used a 100 gm bar of white chocolate. Instead of making a simple syrup, I put the coconut milk in a double boiler, added the sugar (1/4 c only, since the white chocolate is already sweet) and the white chocolate and whisked until dissolved and smooth. I can see using the cashew milk/coconut milk/white chocolate combo as a neutral base for other vegan ice creams: chocolate chip, gianduja, pistachio, salted caramel, etc.
Melissa Clark
It might, although the cookbook does say that the homemade cashew milk has a higher fat content than most available commercial brands, which helps lend the creamy texture.
Evan
This was really really rich and perhaps the most banana-y thing I've ever eaten. Delicious. But my husband made a non-vegan version of this by substituting regular butter for the harder-to-obtain food grade cocoa butter.
Erss
That's great Keith, except white chocolate is not vegan...
Robert W Easton
I make no-churn banana ice cream by freezing sliced bananas and blending them smooth in a food processor.
If I can wait, it gets a shot of rum and some time in the freezer. Perhaps now I will roast some of those bananas first!
Gilian
Is there a recommendation for how to make this without an ice cream maker? Is it sufficient to stop at Step 5 (and freeze overnight), or will that not work out well?
Melissa
What did you use instead of cocoa butter and coconut oil? You added store bought cashew milk or coconut milk? Looking for a quick version of this too!
chrysis10
I usually dislike when people switch up a recipe without trying the original first, but the changes you suggest are so practical and actually make this recipe accessible -- and I'm so glad to find out it turned out well for you!!! I'm going to use your suggestions first - brilliant re: the agave nectar. Thank you!!!!
Elly van Laar
Super yummy! Can reduce half the granulated sugar.
CMartin
I made this and the consistency was really off... too thick and gloppy and not very creamy or pleasing. I did some online research and discovered from a similar roasted banana vegan ice cream, adapted from the same cookbook Artisan Ice Cream that CACAO butter, not COCOA butter is what is needed in this recipe. They are not the same beast at all. Cacao butter is a plant based super food, Cocoa butter is often used for skin care. Hope this helps!
julie
Has anyone used frozen bananas for this (defrosted first of course)? I have tons of them.
mosaic
Didn’t care for the Cocoa butter. But it’s delicious with Lindt coconut white chocolate I don’t know that I’ll ever make it any other way again. I used toasted sugar from serious eats for the white sugar. If you have jaggery on hand, substitute jaggery for half the dark brown sugar is really good. No more than half though or are you just taste jaggery. Do not over garnish. This is delicate. Couple toasted, coconut curls or a single chocolate curl or a little, crumbled, macadamia brittle
David
Delicious! Put the cashew milk through a very fine strainer, but still, it contributed some grittiness. I wonder if no vitamix, maybe use commercial nut milk for smoother texture? Didn’t take away from how tasty it was tho!
Suzie
I was so excited when I saw this recipe because I love Ben & Jerry's Chucky Monkey ice cream. Unfortunately, I don't like the taste of cocoa butter. It took over the caramel-ly flavor of the roasted bananas, which was almost indiscernible. I added dark chocolate and toasted walnuts, but still, that cocoa butter taste was front and center. I'm not vegan, so maybe I'll try the substitution of real butter. It's the dairy-free part that grabbed my attention.
Chefstella
This was Epic!
Elly van Laar
Super yummy! Can reduce half the granulated sugar.
Miko
In response to the suggestion of white chocolate: white chocolate typically contains butterfat and is not vegan, so unless you find a vegan white chocolate it would not be an appropriate substitution.
Tracy
This ice cream has an incredible rich texture and deep banana flavor. I followed the recipe exactly except for substituting white chocolate for the cocoa butter. After blending the cashews in an ordinary (non-Vitamix) blender I ended up with almost 3 cups of cashew milk, so I froze the excess for use later on. I think 3/4 c. of cashews would be plenty if you only want to make the recipe once.
Francesca
Although it was very rich and the texture was great, it had a funny aftertaste, I think from the cocoa butter. It was an expensive experiment. At least my husband liked it.
Gilian
Is there a recommendation for how to make this without an ice cream maker? Is it sufficient to stop at Step 5 (and freeze overnight), or will that not work out well?
Keith
Great "ice cream." What I changed: instead of cocoa butter I used a 100 gm bar of white chocolate. Instead of making a simple syrup, I put the coconut milk in a double boiler, added the sugar (1/4 c only, since the white chocolate is already sweet) and the white chocolate and whisked until dissolved and smooth. I can see using the cashew milk/coconut milk/white chocolate combo as a neutral base for other vegan ice creams: chocolate chip, gianduja, pistachio, salted caramel, etc.
Erss
That's great Keith, except white chocolate is not vegan...
Joëlle R
I am very interested in trying this recipe but would prefer not to have to make the cashew milk. Can I substitute the milk with some cashew butter diluted with water?
Indianvegan
See, you have suggested making more cashe Milk than what you have ended up using in the end? Is it not confusing? What is meaning or reason being blending roasted Banana?
JWright
I make a lot of vegan frozen desserts and loved the basic idea of this. I had no cocoa butter nor coconut oil on hand so I improvised and the results were fantastic. I used agave nectar instead of making syrup - easy! -and added it to taste. Used avocado oil to roast bananas. Made my own cashew milk, and added store-bought instead of coconut milk. It was creamy and delicious, and a lot less bother. I'm making it again for a dinner party tomorrow.
Melissa
What did you use instead of cocoa butter and coconut oil? You added store bought cashew milk or coconut milk? Looking for a quick version of this too!
chrysis10
I usually dislike when people switch up a recipe without trying the original first, but the changes you suggest are so practical and actually make this recipe accessible -- and I'm so glad to find out it turned out well for you!!! I'm going to use your suggestions first - brilliant re: the agave nectar. Thank you!!!!
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