Roasted Banana Coconut Ice Cream with Rum Honey Glaze
Serves | 10 |
Dietary | Gluten Free, Vegan, Vegetarian |
Meal type | Dessert |
Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold |
Ingredients
- 3 Bananas ( sliced ( about 3 cups))
- 2 tablespoons Maple syrup
- 2 tablespoons Coconut oil
- 2 cans Coconut Milk (( full fat ))
- 2 tablespoons Agave nectar (or 4 tbsp honey or raw sugar1/4 1/)
- 1/4 teaspoon Sea salt
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Nutmeg
- 2 teaspoons Unflavored gelatin
- 1/3 cup Water
- 2 tablespoons Rum
- 3 tablespoons Honey (( raw honer preferred))
Note
Substitute the maple syrup and honey for agave nectar to make this ice cream diabetic friendly. This ice cream is diary free !
Directions
Peel banana, slice into thick slices. Mix maple syrup with melted coconut oil and smear over banana. Bake for 30 minutes at 450 till banana is browned | |
Heat water. Add unflavored gelatin to water and mix well. Add 3 tbsp agave nectar to gelatin mixture. | |
Blend coconut milk with the agave gelatin mixture and the roasted bananas. Add nutmeg and sea salt. blend about 3-4 minutes till smooth. Taste and add an additional teaspoon of agave nectar or honey f needed. | |
Freeze and churn mixture after 3 hrs. Repeat the churning once more after 3 hours if you want a soft ice cream. If your'e using an ice cream maker, churn after 3 hrs twice or according to manufacturer's instruction. If not using an ice cream maker, remove from freezer and blend after three hours. Freeze till hard. | |
Soften solidly frozen dessert by placing it in the refrigerator for 30 to 45 minutes or on the counter for 15 to 30 minutes before serving. | |
Mix 2 tbsp rum with 3 tbsp honey and cook on low fire till mixture thickens and coats spoon. | |
Pour warm glaze over ice cream and serve with a few slices of roasted bananas if desired or drizzle cool glaze over ice cream. Decorate with coconut flakes and enjoy !!!! |
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