Roasted Banana Coconut Ice Cream with Rum Honey Glaze

Roasted Banana Coconut Ice Cream with Rum Honey Glaze

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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