deserts

Hazelnut Ice Cream with Roasted Banana

  • Cook time: 20min
  • Complexity: easy
  • Serves: 2 medium glasses

No-churn ice cream blended from roasted bananas, cream cheese, and hazelnut butter. Ideal as a quick dessert when you want something creamy and homemade without an ice cream maker.

Ingredients

  • 2 tablespoons RAW UMBER 100% organic hazelnut cream, plus extra for topping
  • 2 ripe bananas, peeled and sliced
  • 1 teaspoon coconut oil
  • 100 g cream cheese
  • ½ teaspoon vanilla extract
  • 1–2 teaspoons maple syrup, or to taste
  • Cocoa nibs, for topping

Nutritional values

  • Energy 412 kcal/1724 kJ
  • Fat 29,6g
  • of which saturated fatty acids 12,9g
  • Carbohydrates 33,7g
  • of which sugars 19,1g
  • Fiber 4,7g
  • Protein 6,8g
  • Salt 0,40g

Preparations

  1. Preheat the oven to 180°C. Arrange the banana slices on a baking tray, drizzle with coconut oil, and bake for about 15–20 minutes, until soft and lightly caramelized. Let them cool, then freeze until solid.
  2. Add the frozen roasted banana, cream cheese, hazelnut butter, vanilla, and maple syrup to a food processor or blender.
  3. Blend until smooth and creamy, stopping to scrape down the sides as needed. Taste and add a little more maple syrup if you like.
  4. Serve straight away as soft-serve, or transfer to a freezer-safe container and freeze for 1–2 hours for a firmer texture.
  5. Top with cocoa nibs and a drizzle of hazelnut butter before serving.

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