I have the coolest kid in the world, did you know that? Well, it’s a fact, I do. She’s also pretty sweet (when she’s not trying to bite you or throwing tantrums) and she’s so gosh darn cute you just want to snuggle her all day! Except she’s a busybody and won’t let you.
I love indulging her in things she likes. Which isn’t easy because she is the world’s pickiest eater EVER! Her favorite foods are so random: bananas, fries, veggie “chicken” nuggets, waffles, black eye peas and Italian sausage. See, random! So to give her a cool summer treat, I made a batch of roasted banana ice cream. It was very easy to make and as an added bonus, it made my house smell awesome while those bananas were roasting! She just loves her “nanas.”
Roasted Banana Ice Cream
Source: The Perfect Scoop, by David Lebovitz (I love this book!!!)
3 medium-sized ripe bananas, peeled and cut into 1/2 inch pieces.
1/3 cup light brown sugar
1 tbsp butter, cut into small pieces
1.5 cups whole milk
2 tbsp granulated sugar
1/2 tsp vanilla
1.5 tsp fresh squeezed lemon juice
1/4 tsp coarse salt
Preheat oven to 400.
Spray a baking dish with nonstick spray and add the bananas, butter pieces and the brown sugar, toss well to coat. Bake for 40 minutes or until bananas are browned and cooked through. Stir once.
Scrape the bananas and the syrup that formed in the baking dish into a food processor. Add the milk, granulated sugar, vanilla, lemon juice and salt. Puree’ until smooth.
Chill thoroughly in the fridge then freeze in the ice cream maker per the manufacturer instructions.