Indulge in Creamy Vegan Roasted Banana Ice Cream with a Tropical Rum Coconut Caramel Swirl (Plus a June 2016 Degustabox Unboxing!)

Welcome to a delightful journey into the world of homemade, dairy-free frozen treats! Today, we’re diving into a recipe for an incredibly flavorful and surprisingly simple Vegan Roasted Banana Ice Cream, elevated with a luscious Rum Coconut Caramel Swirl. This recipe came about quite serendipitously – a happy accident born from an abundance of perfectly ripe bananas and a creative improvisation in the kitchen. When faced with bananas begging to be used and no dairy cream in sight, a can of full-fat coconut milk stepped in as the hero, paving the way for this unexpectedly delicious plant-based creation. This truly is an accidentally vegan ice cream that tastes anything but accidental.

While some might wonder if a vegan ice cream can truly stand up to its dairy counterparts in terms of richness and creaminess, rest assured, this recipe delivers on flavor and satisfaction. Although it may not possess the exact same profile as an ice cream made with traditional double cream, it offers a wonderfully creamy texture and an intense, complex taste profile that will surprise and delight even the most discerning ice cream enthusiasts. And the best part? You can feel a lot better about indulging in a generous bowlful of this plant-based goodness, making it a perfect treat for conscious eaters or anyone looking to explore delicious dairy-free alternatives without compromising on taste.

The Magic of Roasted Bananas: A Game-Changer for Ice Cream Flavor

What truly sets this ice cream apart, elevating it beyond a simple banana ice cream, is the crucial step of roasting the bananas. This isn’t just about softening them; it’s a transformative process that unlocks a profound depth of flavor. When ripe bananas are roasted with a hint of brown sugar and coconut oil, their natural sugars caramelize beautifully. This caramelization intensifies their inherent sweetness and, more importantly, develops rich, deep, and complex caramel notes that simply wouldn’t be present if you were to use raw bananas. This concentrated, almost candied banana flavor permeates the entire ice cream base, creating an incredibly distinctive and irresistibly delicious dessert. It’s a flavor upgrade that makes this ice cream exceptionally unique. However, a fair warning: if you’re not a fan of bananas, this might not be the dessert for you, as the banana flavor is front and center and beautifully enhanced by the roasting process!

Crafting a Creamy, Dairy-Free Ice Cream Base with Coconut Milk

The foundation of this delectable vegan ice cream is full-fat coconut milk. Far from being a mere substitute for dairy cream, coconut milk brings its own unique qualities and benefits to the table. It provides a luxurious creaminess and smooth texture that rivals traditional ice cream, while also imparting a subtle, tropical undertone that perfectly complements the rich, roasted banana flavors. For the best results and the creamiest consistency, we highly recommend using good quality full-fat coconut milk. A helpful tip is to chill the can overnight in the refrigerator; this allows the thick coconut cream to separate from the watery liquid. You can then scoop out the solid cream from the top, resulting in an even richer, more decadent ice cream base. Combined with a touch of pure vanilla extract for aromatic warmth and a squeeze of fresh lemon juice – which brightens the flavors and cleverly balances any potential excessive sweetness – the coconut milk creates a perfectly balanced and wonderfully smooth ice cream mixture that churns beautifully.

The Irresistible Rum Coconut Caramel Swirl: A Tropical Twist

To take this ice cream from simply delicious to truly extraordinary, we’ve added a spectacular, homemade rum coconut caramel swirl. This dairy-free caramel sauce is surprisingly easy to make and contributes an additional layer of tropical warmth, sweet complexity, and a hint of grown-up sophistication. The process involves gently caramelizing caster sugar until it achieves a beautiful amber hue, then carefully incorporating coconut oil and full-fat coconut milk to create a rich, velvety-smooth, and entirely plant-based caramel. A generous dash of dark rum stirred in at the end introduces a wonderful depth of flavor and a distinctly tropical aroma, perfectly harmonizing with the roasted banana and coconut notes in the ice cream. This swirl isn’t just for visual appeal or texture; it significantly elevates the entire dessert experience, ensuring each spoonful is a delightful adventure of contrasting flavors and textures.

For those who desire a truly boozy, adult-oriented treat, you can take it a step further by adding a couple of extra tablespoons of rum directly to the ice cream base mixture before churning, in addition to the amount in the caramel swirl. This will infuse the entire ice cream with a deeper, more pronounced rum flavor, creating a wonderfully decadent and spirited dessert. Conversely, to make this heavenly treat suitable for children or anyone avoiding alcohol, simply omit the rum from the caramel. The coconut caramel itself is incredibly delicious and will still provide a fantastic, sweet counterpoint to the roasted banana ice cream, ensuring everyone can enjoy this delightful frozen dessert.

I am keenly aware that I seem to have developed a penchant for publishing numerous ice cream recipes lately – a testament to my love for frozen desserts! While I enjoy exploring new icy concoctions, I promise to branch out into other culinary delights soon. But for now, let’s savor this one, as it’s a truly special creation that deserves the spotlight!

Print Recipe

5 from 1 vote

Vegan Roasted Banana Ice Cream With Rum Coconut Caramel Swirl

Author Domestic Gothess

Ingredients

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

Instructions

• Preheat your oven to 200°C/400°F/Gas Mark 6. Begin by slicing your ripe bananas into roughly 1cm thick pieces. Arrange these slices in an even layer within a baking dish. Sprinkle the light brown soft sugar over the bananas, then add the coconut oil. Gently toss all the ingredients together in the baking dish to ensure the bananas are well coated. Roast in the preheated oven for 30-40 minutes, stirring occasionally every 10-15 minutes, until the bananas have softened considerably and become beautifully mushy and caramelized. This roasting process is key to developing the rich, deep banana and caramel flavors.
• Carefully transfer the roasted bananas, along with all their delicious sugary juices and caramelized bits from the baking dish, into a high-speed blender or food processor. Add the full-fat coconut milk, vanilla extract, and fresh lemon juice to the blender. Blitz the mixture until it is completely smooth and creamy, ensuring no banana lumps remain. Once blended, transfer the mixture to an airtight container and refrigerate it for at least 4 hours, or preferably overnight, until it is thoroughly chilled. This chilling step is crucial for achieving the perfect ice cream texture.
• While your ice cream base is chilling, prepare the exquisite rum coconut caramel swirl. Spread the caster sugar in an even layer across the bottom of a heavy-bottomed saucepan. Place the saucepan over a medium-high heat. Allow the sugar to melt undisturbed. Once it starts to melt around the edges, you can gently swirl the pan to encourage even melting, but *do not stir* with a spoon at this stage, as it can cause crystallization. Continue cooking until the sugar has fully melted and transformed into a rich, amber-colored liquid. Immediately remove the pan from the heat and swiftly pour in the coconut oil and full-fat coconut milk. Be cautious as the mixture will bubble up vigorously.
• Once the initial bubbling has subsided, stir the caramel continuously with a heatproof spatula or whisk until it becomes completely smooth and homogenous. If you encounter any stubborn lumps of sugar that haven’t melted, you can return the pan to a very low heat and continue stirring constantly until they dissolve. Finally, stir in the dark rum to your desired taste (1-2 tablespoons, or omit for a child-friendly version) and a pinch of salt to balance the sweetness. Transfer the finished caramel to a separate container and refrigerate it until it is thoroughly cold, allowing it to thicken slightly.
• When both the ice cream base and the caramel are fully chilled, it’s time to churn! Pour the cold ice cream mixture into your ice cream maker and churn it according to the manufacturer’s specific instructions. This usually takes around 20-30 minutes, resulting in a soft-serve consistency. To create the beautiful swirl, drizzle a small amount of the chilled rum coconut caramel over the base of a freezer-proof container. Spread half of the freshly churned ice cream over this caramel layer. Drizzle another generous amount of caramel over the ice cream, then gently spread over the remaining ice cream mixture. Finish with a final drizzle of caramel on top. Use a knife or skewer to gently swirl the caramel through the ice cream a few times, creating a marbled effect. Cover the container and freeze for at least 2-4 hours, or until the ice cream is firm enough to scoop and enjoy. Serve chilled and savor the tropical flavors!

Beyond the delights of homemade ice cream, this post also features a retrospective look at the contents of the June 2016 Degustabox. For those unfamiliar, Degustabox is a popular subscription service that delivers a curated selection of food and drink products directly to your doorstep each month. It’s an exciting way to discover new brands and innovative products that you might not typically encounter on your regular supermarket runs. The service offers fantastic value, as the combined retail price of the items in the box usually far exceeds the subscription cost, making it a budget-friendly way to explore new culinary horizons. While there’s an element of surprise – you never quite know what you’ll receive – this adds to the fun and encourages you to step out of your comfort zone and try something different. If you’re tempted to experience the joy of a Degustabox for yourself, you can get a special discount: simply enter the code BLDEG15 at checkout to receive £7 off your first order!

June 2016 Degustabox: My Top Picks and Memorable Finds

Out of the varied selection in the June 2016 box, a few items truly stood out and quickly became firm favorites, showcasing the potential for delightful discoveries that Degustabox offers:

• Destrooper-Olivier Waffle Crisps: These were, without exaggeration, an absolute revelation and seriously one of the most addictive things I have ever tasted! These delicate, thin, and wonderfully crispy waffle biscuits offered a perfect balance of buttery sweetness and a satisfying snap. They are utterly fantastic on their own, providing a delightful melt-in-your-mouth experience, but they truly elevate any dessert when paired with a scoop of ice cream – perhaps even the vegan roasted banana ice cream we just made! Their rich flavor and delicate texture made them an instant hit and a product I actively sought out afterwards.
• Butterkist Yoghurt Coated Popcorn: Another incredibly addictive discovery from the box! I typically don’t go out of my way for popcorn, often finding it a bit mundane, but this particular variety was a delicious exception. The combination of crisp, perfectly popped corn kernels with a smooth, sweet, and subtly tangy yoghurt coating was simply irresistible. It offered a unique textural contrast and a delightful flavor that kept me reaching for more. This snack proved that popcorn doesn’t have to be just savory; it can be a truly indulgent and exciting sweet treat too.
• Smooze Mango and Coconut Fruit Ice: These all-natural fruit ice lollies were a welcome, refreshing addition, especially perfect for warmer weather. They come in a convenient liquid pouch format, allowing you to freeze them yourself at home, which is incredibly handy for stocking up your freezer. The blend of real, vibrant mango and creamy coconut created a wonderfully fruity and distinctly tropical flavor. They are not overly sweet and provide a genuinely refreshing coolness, making them an ideal, healthy-ish treat to keep stashed for when you crave something cool and invigorating.

Other Noteworthy Inclusions from the June 2016 Degustabox

Beyond the top favorites, the June 2016 Degustabox also featured a diverse array of other interesting products, demonstrating the variety typically found in these boxes:

• Sacla Single Serve Pesto Pots: These mini pots of pesto were a brilliant concept for anyone who doesn’t use pesto frequently. Traditional large jars often go moldy or lose their freshness before you can finish them, but these single-serve portions ingeniously eliminate food waste. They offer the fresh, aromatic taste of classic pesto in a convenient, mess-free format, perfect for individual pasta dishes, spreading on sandwiches, or adding a quick burst of flavor to soups and salads.
• Heinz Amoy Coconut Milk: This rich and creamy full-fat coconut milk was a high-quality staple. Its excellent consistency and mild, sweet flavor make it incredibly versatile in the kitchen. In fact, I used this very can to make the delicious vegan roasted banana ice cream featured above, showcasing its suitability for creating luscious desserts. Beyond sweet treats, it’s perfect for enhancing the creaminess and flavor of curries, stews, smoothies, and a variety of other plant-based recipes.
• Branston Spicy Tomato Relish: This relish offered a delightful balance of sweet, tangy, and a very mild spicy kick. Packaged in a handy squeezy bottle, it was easy to dispense and store, making it a convenient condiment. While the spice level is only mild, it added a fantastic depth of flavor to various dishes. It’s particularly good as an accompaniment to homemade veggie burgers, but also works wonderfully with grilled cheeses, sausage rolls, or as a vibrant addition to a cheeseboard.
• Haywards Medium and Tangy Silverskin Pickled Onions: For enthusiasts of pickled onions, these were a real treat. Known for their satisfying crunch and characteristic tangy, sharp flavor, Haywards pickled onions are a classic for a reason. The “silverskin” variety often offers a slightly milder, sweeter profile compared to some of the stronger, larger pickled onions, making them incredibly moreish. They are a quintessential accompaniment to traditional British pub lunches, cold cuts, or simply enjoyed as a zesty, palate-cleansing snack.
• Schwartz American Smokehouse Homemade Burger Mix: This seasoning sachet was designed to flavor homemade burgers, but its versatility extended far beyond that. Unlike a powdery mix, it came as a paste, which infused ingredients beautifully and helped bind them. While intended for mince to create smoky American-style burgers, I found it incredibly effective when incorporated into the filling for a Mexican lasagne. It lent a wonderful hint of smokiness and a savory spice, proving its value as an adaptable seasoning for various savory dishes.
• Zeo Cloudy Lemon: A refreshing and less sugary alternative to traditional lemonade, Zeo Cloudy Lemon was very drinkable and pleasantly crisp. It delivered a clean, natural lemon flavor without the overwhelming sweetness often found in similar beverages, which was a welcome change. It’s a great option for those seeking a light, sparkling drink that still offers a satisfying citrus kick, perfect for hydrating on a warm day or as a delightful mixer for cocktails.
• Bakedin Miracle Mug Brownie: This convenient mug brownie mix offered a quick solution for a chocolate craving, making a single-serving dessert in minutes. While it produced an acceptable brownie, I felt it was just “ok” overall. The listed ingredients (simply flour, sugar, cocoa powder, raising agents, and chocolate chips) are basic enough that one could likely create a much nicer, more personalized mug brownie from scratch with minimal extra effort. It served its purpose for a speedy fix, but perhaps lacked the gourmet touch achievable with a truly homemade recipe.
• Marstons Wychwood King Star Lager: As someone who isn’t a huge beer connoisseur, I found this lager to have quite a strong and distinctive taste for my personal preference. However, this characteristic would likely appeal greatly to beer drinkers who find mainstream lagers to be too “wishy-washy” or lacking in robust flavor. It’s clearly crafted for those who appreciate a more pronounced and distinctive lager profile, offering a bolder experience than many lighter options on the market.
• Miracle Noodles: These low-calorie, gluten-free noodles are primarily made from konjac flour, making them an excellent choice for individuals on a diet or those actively avoiding gluten. They have a unique, slightly chewy texture and are virtually tasteless on their own, meaning they readily absorb the flavors of any sauces, broths, or seasonings they’re paired with. While fantastic for calorie-conscious meals and a great way to add bulk without guilt, it’s fair to say they aren’t a direct substitute for the texture and chewiness of traditional wheat-based pasta or noodles if you’re not specifically focusing on dietary restrictions. They shine best in Asian-inspired dishes and stir-fries when used appropriately as a healthy alternative.

Whether you’re crafting a delightful dairy-free dessert like our Vegan Roasted Banana Ice Cream with Rum Coconut Caramel Swirl or exploring new culinary delights through subscription boxes like Degustabox, the world of food offers endless opportunities for discovery and enjoyment. Here’s to delicious experiments and satisfying treats that bring joy to your table!