Equipment
Ingredients
Fruit Base
- 4 ripe bananas, peeled
- 30 g brown sugar
Cream Base
- 400 ml full-fat coconut milk, canned
- 240 ml unsweetened cashew milk
- 50 g food-grade cocoa butter, solid
- 100 g brown sugar
- 10 ml vanilla extract
- 2 g sea salt
- 15 ml vodka or dark rum
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 297 kcal
- Protein
- 2 g
- Carbohydrates
- 32 g
- Fat
- 19 g
- Fiber
- 3 g
- Sugar
- 24 g
- Sodium
- 158 mg
- Saturated Fat
- 14 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 356 mg
- Calcium
- 160 mg
- Iron
- 1.1 mg
- Magnesium
- 35 mg
- Phosphorus
- 63 mg
- Zinc
- 0.4 mg
- Vitamin A
- 47 mcg
- Vitamin C
- 6 mg
- Vitamin E
- 0.2 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.04 mg
- Niacin
- 0.8 mg
- Folate
- 19 mcg
- Water
- 78 g
- Alcohol
- 1 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 200°C/400°F. Line a baking sheet with parchment paper.
Slice the peeled bananas in half lengthwise and place them on the baking sheet. Sprinkle with the 30g of brown sugar.
Roast the bananas for 20-25 minutes until they are soft, golden brown, and bubbling with caramelization.
While bananas roast, combine the cocoa butter and 100ml of the coconut milk in a small saucepan over low heat. Stir gently until the cocoa butter is completely melted. Remove from heat immediately.
Transfer the hot roasted bananas (and any juices from the pan), the melted cocoa butter mixture, remaining coconut milk, cashew milk, remaining 100g brown sugar, salt, and vanilla into a high-speed blender. Blend on high for 60 seconds until completely smooth and emulsified.
Pour the mixture into a sealed container and refrigerate for at least 4 hours, or ideally overnight, until the base is completely cold (4°C/40°F).
Stir in the alcohol (if using) into the cold base. Pour into your ice cream maker and churn according to manufacturer instructions, usually 20-25 minutes, until it resembles soft serve.
Transfer to a freezer-safe container. Press parchment paper directly onto the surface to prevent ice crystals. Freeze for at least 4 hours to firm up before scooping.
Chef's Notes
- The ripeness of the bananas is non-negotiable; they must have brown spots. Green or yellow bananas will result in a starchy, bland gelato.
- Cocoa butter is the secret ingredient here; it mimics the 'bite' and slow melt of dairy cream better than coconut oil, which melts too quickly.
- If you want a 'stracciatella' effect, drizzle melted chocolate into the churner during the last minute of mixing.
- Roasting the bananas evaporates excess water, which concentrates the flavor and significantly reduces iciness in the final product.
Storage
Freezer: 1 month — Store in an airtight container with a piece of parchment paper pressed against the surface to prevent ice crystals.
Troubleshooting
Ice cream is rock hard after freezing
Cause: Low water content and high cocoa butter freezing point
Fix: Microwave for 10 seconds on low power to soften slightly
Prevention: Add the optional alcohol or allow to sit at room temperature for 10-15 minutes before serving
Waxy film on roof of mouth
Cause: Cocoa butter did not emulsify properly or mixture wasn't blended hot
Fix: Cannot be fixed once frozen
Prevention: Ensure high-speed blending when ingredients are warm
Cultural Context
While traditional gelato relies on milk, cream, and eggs, this recipe utilizes modern plant-based pastry techniques. The use of cocoa butter to structure vegan fats is a technique borrowed from high-end chocolatiers and vegan patisserie to replicate the mouthfeel of dairy fats without using hydrogenated oils.
