Roasted Banana Coconut Ice Cream with Rum Honey Glaze #IceCreamWeek

July is “National Ice Cream Month” (haha! like we need a reason!!) and some of my fellow foodie bloggers and friends have deemed this week  “ice cream week”!! Jen , Carla and Jennie are coming up with delish ice cream concoctions every day this week and I have been visiting their blogs, literally drooling over their ice creams, toppings, trimmings the works! If you’re an ice cream lover, a visit to their blogs is a must! Well, I decided to make my contribution to “IceCreamWeek” and join them for a day.  Think ripe bananas roasted in maple syrup and coconut oil  blended with creamy coconut milk !! Mmmm delish! Top this with a honey rum glaze and you’re in ice cream heaven! Roasting the bananas is what gives the icecream its unique flavor.  Totally exotic!! Plus, reasonably healthy `cos I consider coconut milk to be  healthy.  To read why click here.  I also used agave nectar as the main sweetener and thanks to the bananas you don’t need to add cream to make it creamier.  It is however a longer ice cream method than I usually like but the end result justifies the means 🙂  So just roast the bananas, whip with milk , make a warm glaze and pour over the ice cream! Just four easy steps and perfect for a hot summer day!  You can serve the rum glaze warm which actually tastes better on the ice cream or cool it and then drizzle it on! Either way it’s a prefect foil for the ice cream – dairy free and diabetic friendly without the glaze.

Roasted Bananas ! Treat in itself !!

Layer the ice cream with roasted bananas and coconut flakes for a yummy parfait ! (Not a great picture, but you get the idea 😉 

Just scoop it up !!! Yummy !!

Roasted Banana Coconut Ice Cream with Rum Honey Glaze

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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 !!!!

Hope you like this ice cream ! I had great fun making it and discovered in the process that taking pictures of ice cream is not easy ! It melts before you can get a good picture LOL ! I had to ask for some tips from Ice cream expert Jen from Jaunita’s Cocina on taking  ice cream pictures and I think I got some decent shots. The ice cream tasted fab ! So try it !!!

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