Maple Roasted Banana Ice Cream without Dairy

Non-dairy roasted banana ice cream- vegan and gluten-free
Roasting bananas makes for vegan ice cream yum.

Hot Banana!


I never bought David Lebovitz's ice cream book The Perfect Scoop because I'm allergic to dairy, and well. To be candid, a book brimming with rich and sexy recipes built around cream and butter and brown-eyed moo cow milk would just be, you know. Depressing as hell. I'd have to reinterpret and rebuild almost every recipe in the book to be dairy-free and huevo-free- except granita, and a sorbet or two. Yawn.

It's not easy being vegan when it comes to ice cream.

So when I browsed the book last summer, in an espresso scented Borders in Santa Fe, flipping through one forbidden recipe after another, I sniffed back a single tear, snugged the book back into its slot on the shelf and got on with my life. I'm used to it- this feeling of standing outside the glass looking in, admiring all the pastel ice creams or confetti-sprinkled whipped cream adorned cupcakes, or chocolate covered bites of buttery flaky goodness.

My life often feels like I'm living in a museum.

Look but don't touch.

And lest you think I'm feeling sorry for myself, Dear Reader, think again. I'm not. Really. I've been at this celiac thing awhile now (since December 2001). I vigorously pruned all additional allergens out of my repertoire in 2007. There's not much that rattles me. I roll with the punches and practice my best  Lebowski-zen detachment. And food is still linked with pleasure. Most of the time.

Although it took some patience and tweaking.

Tweaking of taste buds, I mean.


Luckily, we humans are adaptable. And with adaptation, change is inevitable, even if unbidden. I walk by the circular cheese display at Whole Foods now and wrinkle my nose (all I can think of if I inhale is a yellowed baby bib). Why cheese smells so unappetizing after only two plus years of not eating it, is fascinating.

The same response occurs if I cruise by the bread aisle. The smell of baked wheat is oddly sweet and sour and somehow, off. I hold my breath. I can't imagine ever eating it. Believe me when I say, I don't pine for it. I'm not singing songs of longing beneath its grainy window. I've moved on. Obviously, so has my body.

Perhaps all food is an acquired taste.

One tip I took with me from perusing The Perfect Scoop was roasting the bananas for ice cream. I knew it would kick up the flavor. I knew Mr. Lebovitz was on to something. I'm a big fan of frying bananas in a skillet for a simple dessert. I've done that for years- since my frugal art school days. Hot bananas are so sweet and gooey. Heaven. So I ask you.

Who doesn't love a hot banana?


Non-dairy roasted banana ice cream- vegan and gluten-free
Use full fat coconut milk for extra creaminess.

Karina's Vegan Maple Roasted Banana Ice Cream Recipe

Recipe posted June 2009.

If you can indulge in moo cow dairy cream, go treat yourself to David's The Perfect Scoop. You'll love it. But if your dairy-free and vegan like moi, try this frozen confection and see if it doesn't make you smile. Just a little. And yes, if you prefer butter and cream, knock yourself out. Sub away. My recipe is adapted (you might say loosely based) on David Lebovitz's recipe.

Ingredients:

6 ripe bananas
1/2 cup pure maple syrup
2 tablespoons organic coconut oil (this adds fat lacking in most non-dairy milks)
2 tablespoons organic golden brown sugar
1 cup coconut milk, vanilla hemp milk, soy or nut milk
1/4 teaspoon xanthan gum
1/4 teaspoon sea salt
2 teaspoons bourbon vanilla extract
1 teaspoon rum (may omit)

Instructions:

Preheat the oven to 400ºF.

Peel and slice the bananas, toss them into a baking pan. Pour the maple syrup and olive oil all over the bananas. Sprinkle on the brown sugar. Stir to coat.

Bake in the center of the oven till soft, stirring once during roasting. They should be ready in roughly 35 to 40 minutes.

Scoop the roasted bananas and syrup into a Vita-Mix, food processor, or blender. Add the non-dairy milk, xanthan gum, sea salt, vanilla, and rum.

Blend till smooth.

Chill the mixture. This is important.

When the banana mixture is good and cold dump it into an ice cream maker and follow the manufacturer's instructions for churning ice cream. This is the ice cream maker I use.

Makes roughly 6 servings.

Note:

Your ingredient choices make all the difference- so if you don't care for the taste of hemp milk (or a certain brand of hemp milk) don't use it in a recipe like this. Choose the best tasting vanilla non-dairy milk you can lay your hands on. 

Coconut milk is fabulous (if coconut floats your boat).

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 



xox Karina

Search My Recipes

{FOLLOW BY EMAIL ... }