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+ servings

Roasted Banana Ice Cream with Almond Butter Swirl


  • Ice Cream
  • 3 medium very ripe bananas
  • drizzle of honey
  • 1 (15 oz can) coconut milk
  • 1 tsp vanilla
  • juice from ½ lemon
  • pinch of fine-grain salt
  • ½ - 1 tsp vodka or bourbon (optional, but highly recommended to help the ice cream stay creamy smooth when frozen)

  • Almond Butter Swirl
  • 3 Tbsp almond butter
  • 1 Tbsp coconut oil (melted, but not hot)
  • ½ Tbsp maple syrup


  • Preheat oven to 350° F
  • Slice the bananas (½ - ¾ inch pieces) and toss them with the drizzle of honey.
  • Arrange them on a baking tray lined with parchment paper.
  • Bake for 30-40 minutes, until the bananas are browned and cooked through, stirring them when they're about halfway done
  • Let cool 5-10 minutes before scraping the bananas and remaining syrup into your food processor or blender.
  • Add the coconut milk, vanilla, lemon juice, vodka, and salt.
  • Puree until smooth.
  • Chill the mixture in the fridge until cold (~ an hour), then freeze it in your ice cream maker (according to the manufacturer's directions).
  • (Alternately, you can place it in a shallow baking tray and place it into the freezer, stirring with a spatula every 20 minutes or so until it's almost completely frozen. Place a sheet of plastic wrap directly on the surface of the ice cream to avoid freezer burn)
  • (I've had the best luck with the ice cream maker method)
  • While the ice cream is processing, combine the almond butter swirl ingredients.
  • During the last 5 minutes, once the ice cream has started to firm up, drizzle in the almond butter mixture.
  • If you like a softer, more mousse-like texture, serve it immediately. Otherwise freeze for 30 minutes to 1 hour, to firm up.
  • To serve a later time, let thaw at room temperature for 20 minutes.