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Vegan roasted banana ice cream with rum coconut caramel swirl

Vegan Roasted Banana Ice Cream With Rum Coconut Caramel Swirl

Author Domestic Gothess


Ice Cream:

  • 4 large ripe bananas
  • 75 g (⅓ cup + 1tbsp) light brown soft sugar
  • 1 tbsp coconut oil
  • 1 400 ml can of full fat coconut milk
  • 1 tsp vanilla extract
  • 2 tsp fresh lemon juice

Caramel Swirl:

  • 150 g (¾ cup) caster sugar
  • 2 tbsp coconut oil
  • 100 ml (scant ½ cup) full fat coconut milk
  • 1-2 tbsp dark rum
  • pinch salt


  • Preheat the oven to 200C/400F/gas mark 6. Cut the bananas into 1cm slices and spread them out in a baking dish, add the sugar and coconut oil and toss everything together. Roast in the oven for 30-40 minutes, stirring every now and again, until the bananas are mushy.
  • Tip the bananas and their sugary juices into a blender along with the coconut milk, vanilla extract and lemon juice. Blitz until completely smooth then refrigerate until cold.
  • While the ice cream is chilling make the caramel. Spread the sugar out in an even layer in a heavy bottomed saucepan and place over a medium-high heat. Cook, swirling the pan a bit once the sugar starts to melt around the edge (don't stir it), until the sugar has all melted and turned amber. immediately remove from the heat and quickly tip in the coconut oil and milk.
  • Once the bubbling has subsided, stir the caramel until smooth; if there are any stubborn lumps of sugar then return the pan to a low heat and stir constantly until they have melted. stir in the rum to taste and salt then refrigerate until cold.
  • Churn the ice cream in an ice cream maker according to the manufacturers instructions. When it is ready, drizzle some of the caramel over the base of a freezer-proof container, spread over half of the ice cream, drizzle over some more caramel, spread over the remaining ice cream, drizzle over more caramel then freeze for a couple of hours until firm before serving.