VEGAN ROASTED BANANA ICE CREAM


 

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Some of our vegan flavors came together in a flash; others, like this vegan roasted banana flavor, took some time to get just right. The trick, as we learned, was to get just the right fat percentage without sacrificing texture or flavor. Don’t skip the roasting of the banana—not only does roasting help with moisture evaporation but it also brings out the banana’s rich caramel notes, making this ice cream truly memorable.

 


MAKES ABOUT 1 QUART


SPECIAL EQUIPMENT

Immersion blender

1 cup plus 2 tablespoons (242 grams) coconut milk

1 cup (212 grams) Cashew Milk

¾ cup plus 2 tablespoons (175 grams) granulated sugar

½ cup (80 grams) cocoa butter

¼ cup plus 2 teaspoons (70 grams) extra-virgin coconut oil

1 teaspoon (4 grams) kosher salt

1 recipe Roasted Bananas (about 160 grams;)

½ cup (64 grams) chopped walnuts

1. Pour the coconut and cashew milks into a tall (2-quart or larger) container and set aside. In a small saucepan, combine the sugar and ¼ cup (60 grams) water and stir over low heat until the sugar has melted. Stir in the cocoa butter and coconut oil until melted. Stir in the salt until dissolved.

2. Gently pour the sugar mixture into the coconut milk mixture. Using an immersion blender, buzz the liquids together until emulsified. Add the roasted bananas and use the immersion blender to buzz the mixture until emulsified. Cover and refrigerate the ice cream base until chilled, 1 to 2 hours. Do not refrigerate overnight. (If you must refrigerate overnight, “loosen” the solidified ice cream base by placing the container in a bowl with some warm water until it becomes more liquid.)

3. Pour the chilled ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions. Place the container in which you refrigerated the custard in the freezer so you can use it to store the finished ice cream. Churn the ice cream until the texture resembles “soft serve.”

4. While the ice cream churns, preheat the oven to 300˚F; position a rack in the middle. Spread the walnuts on a rimmed baking sheet and toast in the oven for about 5 minutes, or until fragrant; transfer the nuts to a bowl to cool. In the last minute of churning, add the toasted walnuts and churn until incorporated. Transfer the ice cream to the chilled storage container and freeze until hardened to your desired consistency. Alternatively, you can serve it immediately—it will be the consistency of gelato. The ice cream will keep, frozen, for up to 7 days.