Roasted Banana Walnut Ice Cream

Ripe bananas roasted with raw brown sugar, walnut butter and a touch of fresh cream..

Roast Banana Walnut Ice Cream
Roasted Banana Walnut Ice Cream

Makes 2-3 servings, no ice cream machine needed

4 large ripe bananas, cut into 1/2 inch sections
2 heaping tablespoons walnut butter
2 tablespoons (more-or-less) unrefined high-molasses sugar
1 1/2 tablespoons fresh cream
1 teaspoon fresh lemon juice

Slice bananas into 1/2 inch pieces, sprinkle with sugar and roast in a 400 degree oven until caramelized, about 20-25 minutes.  Allow to cool, then freeze at least 4 hours or overnight.

Pulse frozen bananas with walnut butter, lemon juice and cream.  Place mixture in a seal-able container and freeze at least 2 hours (longer is better).




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8 thoughts on “Roasted Banana Walnut Ice Cream

  1. omg I’m making this. Do you think goats milk which is naturally homogonized would be rich enough instead of cream? It’s almost impossible to separate the cream out.

  2. I assume you are using English walnuts? We have Black walnuts growing everywhere here in Madison. They have a much stronger taste. This sounds so good-Dink was making it today.

  3. How in the world could you possibly make this aphrodisiac and put it back in the freezer for at least two hours without actually leaving the house for a two hour errand run? I thought about licking the processor blade – didn’t want to waste anything – but regained control before making contact. I made my own walnut butter (walnuts, coconut oil, a pinch of coarse sea salt). That stuff made me swoon.

    1. Ha! The secret is that I only made enough for 1 serving, stuck it in the freezer and then made dinner.

      I keep a jar of raw walnut butter in the fridge at all times, and have a spoonful everyday :-)

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