Roasted Banana Ice Cream

Sharon's Healthy Recipes


4 large bananas, sliced into 1-2 inch pieces
2 medjool dates, pitted
2-3 T. coconut oil
1-2 T. maple syrup
1 can coconut milk
4 c. raw milk
1 vanilla bean

Magic Shell Sauce

3/4 c. raw cacao powder
3/4 c. coconut oil
1 capful chocolate extract (optional)
1/4 tsp. liquid stevia
pinch of salt


Place chopped bananas and dates into a baking dish and drizzle with coconut oil and maple syrup. Bake at 350 for about 45 minutes, until fragrant and starting to carmelize. Remove to a bowl and let cool. Blend coconut milk, raw milk, caviar from the vanilla bean, and cooled banana mixture in a blender until smooth. Chill completely, then freeze in ice cream maker.  Top with chocolate sauce and chopped pecans!

For the “magic shell” sauce, gently melt together cacao powder, coconut oil, extract, stevia and salt. Taste, and add more sweetener if need. Pour into a jar and store at room temperature. This will separate, so just shake it well before serving.

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