Recipe Index

Sweets | Roasted Banana Bourbon Ice Cream (Vegan)vegan

Posted on May 13, 2020

Mark loves this!

Yield: 1 pint

roasted banana bourban ice cream


3 medium bananas, peeled and cut into 1/2-inch slices

1 tablespoon canola oil, plus more for brushing

1 (13.5-ounce) can coconut milk

1/3 cup agave or maple syrup

1 teaspoon vanilla extract

2 tablespoons bourbon

1/4 teaspoon salt



Preheat oven to 400°F.

Lightly brush banana slices with oil on all sides and arrange on a baking sheet. Roast for 30 minutes. Remove from oven and let cool.

In a blender combine roasted bananas, oil, coconut milk, agave, vanilla, bourbon, and salt. Blend until completely smooth and no chunks of bananas remain. Chill in the refrigerator at least 3 hours.

Once the ice cream base is chilled, prepare in an ice cream maker according to manufacturer's instructions. Mine took about 20 to 25 minutes.

Transfer to containers and freeze.


(Ref. "Roasted Banana Bourbon Ice Cream" recipe, Chloe's Vegan Kitchen cookbook, page 216.)