I made this ice cream last week, and it was gone by then next day. Apparently if you leave ice cream in your freezer, people just tend to gravitate towards it, as if there was some sort of invisible pull. This ice cream is a magnet. It’s a light, sweet, banana flavored ice cream, with a rich texture. For people who are lactose intolerant, it is a close replacement to dairy treat, as it contains no lactose. It’s also sugar free, so all in all, you’re eating an amazingly healthy desert. If you don’t like bananas, however, then you’re a little out of luck.
1 additional ripe banana, mashed
6 tbs honey
1 additional tbs honey
3 tbs coconut oil, melted
3/4 smooth, natural peanut butter
1 cup almond milk
1/2 tsp vanilla
While preheating your oven to 375F and line a baking sheet with parchment paper. Pour honey and coconut oil into a bowl with sliced bananas, mix and spread onto a single layer on the baking sheet. Roast for 30 minutes.
Remove the bananas from oven, and pour the contents of the parchment into a high-speed blender. Add 1 cup almond milk, or as much is needed to smooth your mixture out and begin the blending process. I needed to add just over a cup. Add the peanut butter and blend until very smooth. Add the additional ripe banana and the tablespoon of honey, pulsing to incorporate. Pour the ice cream into a freezer safe container and freeze for at least 2 hours or overnight.
The ice cream won’t melt very easily, since it is made up mostly of bananas, but if it’s too hard to scoop, allow it to sit for a little while on the counter until it is thawed. Top with chopped peanuts and enjoy!