Roasted Banana and Coconut Ice Cream: Roasted Banana Coconut Ice Cream Recipe

Bananas in Their Sunday Best

Let’s talk about roasting bananas. It sounds funny, I know. You just put them in a hot oven. The sugar and butter melt together. It makes a sweet, sticky sauce right in the pan.

I still laugh at that. It turns plain fruit into something magical. Doesn’t that smell amazing? It fills your whole kitchen with warmth. This step matters because it gives our ice cream a deep, rich flavor. It’s not just sweet. It tastes like candy.

The Magic of Making It Creamy

After roasting, we blend it all smooth. Then comes the coconut milk and half-and-half. They make it so creamy. You don’t need fancy ingredients. Simple things make the best treats.

Here’s a fun fact for you: The fat in the coconut milk helps keep ice cream soft. Without it, homemade ice cream can get too hard in the freezer. So that creamy sip is also a smart trick! What’s your favorite way to use coconut milk?

A Little Patience for a Big Reward

Now, you must be patient. The mix needs to chill in the fridge. Your ice cream machine bowl needs to freeze solid. I use this time to wash up. Or I sit with a cup of tea.

Waiting is the hardest part. But it matters. A cold mix freezes faster in the machine. This gives you the smoothest, creamiest ice cream. Do you have a hard time waiting for treats? I sure do!

A Sweet Memory for You

This recipe reminds me of my grandson, Leo. He once tried to eat the roasted bananas straight from the pan. He learned very quickly that “caramel” is very hot! We all had a good giggle.

Now, it’s our special summer ice cream. We eat it after dinner on the porch. The toasted coconut on top gives a nice little crunch. It feels like a celebration in a bowl.

Your Turn in the Kitchen

I hope you try this. It’s easier than you think. Let that ice cream maker do its happy churn. The sound is so full of promise.

What will you serve your ice cream with? A simple bowl is perfect. But a warm brownie is wonderful too. Tell me, if you make it, what will you name your creation? I can’t wait to hear.

Ingredients:

Ingredient	Amount	Notes
Bananas, sliced	6
Brown sugar	1/2 cup
Butter, sliced	2 1/2 Tablespoons
Half and half	3 cups
Coconut milk	1 cup
Coconut extract	1 teaspoon

My Roasted Banana & Coconut Ice Cream Adventure

Hello, my dear! Come sit with me. Let’s talk about ice cream. Not just any ice cream. This one tastes like a tropical vacation. It all starts with roasting bananas. Roasting makes them so sweet and cozy. It fills your whole kitchen with the best smell. Doesn’t that smell amazing? I learned this trick from my friend Margie years ago. I still laugh at that. We were trying to save some overripe bananas. What we made was pure magic.

Now, let’s make some magic together. Here is exactly what we need to do. Follow these steps. You will feel so proud.

Step 1: First, heat your oven to 375 degrees. Slice six bananas onto a baking pan. Sprinkle them with brown sugar. Dot little slices of butter all over. It looks like a sweet, yellow garden. This is my favorite part. The oven does most of the work here.

Step 2: Bake your banana garden for 25 minutes. Then, take it out and give it a good stir. The sugar and butter will make a lovely syrup. Put it back for about 15 more minutes. You want everything golden and bubbly. (A hard-learned tip: use a pan with a rim. That syrupy goodness loves to escape!)

Step 3: Carefully scrape everything into a food processor. Blend it until it’s perfectly smooth. It will be a warm, caramel-colored paste. This is the flavor heart of our ice cream. My grandson calls it “banana pudding goo.” He’s not wrong!

Step 4: Now, pour in the half and half, coconut milk, and coconut extract. Blend it all together again. It will become a beautiful, pale mixture. Give it a tiny taste. What flavor do you think is the strongest right now? Share below! Now, you must be patient. Chill this mix in the fridge for at least 8 hours.

Step 5: Follow your ice cream maker’s instructions. Mine churns for about 30 minutes. Then, you have soft, dreamy ice cream! For firmer scoops, freeze it a bit longer. We enjoyed ours after dinner last night. The creamy coconut and deep banana flavor is just heavenly. Trust me, you will want some tonight too.

Cook Time: 40 minutes, plus churning
Total Time: About 9 hours (includes chilling)
Yield: 8 happy servings
Category: Dessert, Frozen Treats

Let’s Shake Things Up a Bit!

The basic recipe is wonderful. But sometimes, you want to play. Here are three fun twists for your next batch. Each one tells a different little story.

Chocolate Chip Island: Stir in a cup of dark chocolate chips after churning. It’s like finding treasure.

Nutty Caramel Swirl: Fold in crunchy chopped pecans and a ribbon of salted caramel sauce.

Piña Colada Dream: Add a handful of crushed dried pineapple with the coconut milk. So sunny!

Which one would you try first? Comment below! I am leaning toward the pineapple myself.

The Perfect Little Bowl of Sunshine

Serving this ice cream is part of the fun. A plain scoop is delicious, of course. But a little extra touch makes it special. Try a sprinkle of toasted coconut on top. It adds a nice crunch. A few fresh banana slices look pretty too. For a real treat, serve it in a waffle cone bowl.

What to drink with it? For a cozy night, a cup of hot chai tea is lovely. The spices dance with the banana. For a grown-up gathering, a small glass of rum pairs perfectly. It tastes like the islands. Which would you choose tonight? I will be having mine with tea, as always.

Keeping Your Ice Cream Happy

This ice cream is best eaten fresh from the machine. It is so creamy and soft. If you have leftovers, store them in a sealed container. Press plastic wrap right on the surface first. This stops ice crystals from forming.

You can make the roasted banana mix ahead of time. Just blend it and keep it in the fridge for two days. I once made it on a Wednesday for a Friday treat. It made party day so much easier. Batch cooking the base saves you precious time later.

Why does this matter? Good storage keeps your hard work delicious. It means no wasted food and happy smiles later. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Is your ice cream too soft? Your freezer bowl might not be cold enough. Freeze it for a full 24 hours. I remember when my grandson was impatient. We learned that lesson the soupy way!

Are the bananas not caramelizing? Your slices might be too thick. Cut them evenly for perfect roasting. This matters because that roasted flavor is the heart of the recipe.

Does it taste too sweet? Use very ripe, spotty bananas next time. They are naturally sweeter. You can then use a little less brown sugar. This small tweak gives you better control. Which of these problems have you run into before?

Your Questions, My Answers

Q: Is this recipe gluten-free? A: Yes, all the ingredients are naturally gluten-free. Just check your extract label to be sure.

Q: Can I make it ahead? A: Absolutely! The banana base keeps in the fridge for two days. *Fun fact: Roasting bananas makes your whole kitchen smell wonderful.*

Q: What if I don’t have coconut extract? A: You can use vanilla extract instead. The flavor will be different but still lovely.

Q: Can I double the recipe? A: Only if your ice cream maker bowl is big enough. It’s best to make separate batches.

Q: Any optional tips? A: Toasted coconut on top adds a nice crunch. Which tip will you try first?

From My Kitchen to Yours

I hope you love this recipe as much as my family does. It tastes like a tropical vacation in a bowl. Making it together creates the sweetest memories.

I would love to see your creation. Have you tried this recipe? Tag us on Pinterest at @AnnaWhitmoreEats! Sharing your kitchen wins makes my day.

Happy cooking!
—Anna Whitmore.