Sunday 3/22

3 Ingredient Roasted Banana Coconut Milk Ice Cream

1 tbsp coconut oil, melted

3 medium bananas, peeled and sliced
1 can full fat coconut milk

Preheat oven to 400. Place banana slice in a rimmed baking dish and drizzle with coconut oil. Bake for 15-20 minutes, until soft and syrupy, tossing half way through.

Transfer cooked bananas to a blender, scraping your pan well to include the syrup that cooked out from them. Add coconut milk and blend until combined.
Chill mixture until cooled throughout, about 4 hours up to overnight.
Freeze according to ice cream maker's instructions. Store in an airtight freezer-safe container for up to 2 weeks.