The day I found bananas hanging on a tree and took it as a sign for making ice cream

This morning I went outside the house, turned my head toward the sun like the flowers do, blinked three times and saw some bananas hanging on a tree. They were ripe and yellow and just perfect. I thought this might be a sign. For what? you ask. For the fact that the day has come to share a wonderful recipe with you: ROASTED BANANA ICE CREAM (in CAPITAL LETTERS because it is so good). I found the idea of roasting the bananas in a book called “The perfect scoop” by David Lebovitz, but made up my own vegan and agave sweetened recipe… and added pieces of chocolate because they make it a real banana split experience.

What a lucky day for you, ladies and gentlemen. Please keep your ice cream makers handy, because here she is, your sweet indulgence:

Ingredients (makes about 1 liter/1 quart):

  • 3 ripe bananas, peeled and chopped
  • 1 tablespoon coconut oil
  • 1/3 cup agave nectar
  • 1,5 cups almond milk or rice milk (or soy milk)
  • 1 teaspoon vanilla extract
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon salt
  • 1/3 cup dark organic (vegan) chocolate, chopped into small pieces
Heat the coconut oil in a saucepan and add the chopped bananas. Roast them gently until they are slightly brown and caramelized (about 3 to 5 minutes). Put them in a blender. Add all other ingredients except the chocolate and blend until smooth. In case the mixture is still warm, chill it in the refrigerator. Then freeze it in an ice cream maker by adding the chocolate pieces.

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