Ice Cream & Sorbet Recipe
per scoop 9 ice cream: roasted banana caramel, vanilla sorbet: citrus dark chocolate, raspberry scoops served with a chocolate dipped coconut forgotten cookie
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Ingredients
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Ice Cream
Sorbet
Method
Ice Cream
Roast the Bananas
Preheat your oven to 400°F (200°C). Peel and slice the bananas in half lengthwise. Place them on a baking sheet lined with parchment paper, cut side up.
Caramelize
Sprinkle brown sugar evenly over the bananas. Roast in the oven for about 15-20 minutes, or until the bananas are caramelized and golden brown. Remove from the oven and let cool slightly.
Blend the Mixture
In a blender, combine the roasted bananas, heavy cream, whole milk, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
Chill and Churn
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer to a container and freeze for at least 4 hours, or until firm.
Sorbet
Prepare the Raspberries
In a blender, combine fresh raspberries and granulated sugar. Blend until smooth. If desired, strain the mixture through a fine sieve to remove the seeds.
Mix in Citrus Juice
Add the citrus juice to the raspberry puree and blend again until well combined.
Chill the Mixture
Pour the raspberry and citrus mixture into a shallow dish and place it in the freezer. Stir every 30 minutes until it becomes a slushy consistency.
Final Freeze
Once slushy, transfer the mixture to an ice cream maker and churn until smooth. Freeze for at least 2 hours to firm up.
In a mixing bowl, combine coconut flakes, sugar, and butter. Mix until well combined.
Form the mixture into small cookie shapes and place them on a baking sheet lined with parchment paper.
Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until golden brown. Remove and let cool.
Melt dark chocolate in a microwave or double boiler. Dip the cooled cookies halfway into the melted chocolate and let set on parchment paper until the chocolate hardens.