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Summa summa summatime! Summertime 🙂 I like to think that late-Spring and fall are my favorite seasons, but, let’s be real, I have a very special place in my heart for Summer. The season reminds me of my childhood, and takes me back to magical days at Camp All American, road trips to Destin, cookouts, and craving nothing but cold watermelon. As an adult in NYC, I love being able to spend time outside picnicking at Central Park and riding my bike along the Hudson. The long days, amazing produce, and summer concerts make the heat bearable. Another thing that makes the heat bearable is vegan ice cream!
Then, there’s ice cream! Oooowee! Talk about a treat to make the heat bearable. For this recipe I partnered with Milkadamia, a new macadamia milk from Australia. Macadamia nuts are creamy and rich, so I knew Milkadamia would make the perfect base for vegan ice cream. This grilled banana and chocolate ice cream is silky smooth and so tasty. I also like that the grilled banana makes it kinda fancy, eh?
Milkadamia uses macadamia nuts grown in Australia’s “fertile cresent” where rainfall is abundant, making them far more sustainable than almonds grown in drought plagued California. I also like that macadamia nut’s are naturally creamy and full of fat, eliminating the need for extra emulsifiers. Like all non-dairy milks, Milkadamia can be used in everything from vegan baking to savory recipes (I’m excited to try it out in my vegan corn chowder recipe). Oh, and did you know, macadamia nuts are native to Australia?! Keep an eye out for it at your local purveyor of awesome groceries!
Grilled Banana Macadamia Milk Vegan Ice Cream
Ingredients
- 2 cups unsweetened Milkadamia macadamia milk, or coconut milk
- 1 tbsp arrowroot powder
- 1 ¼ cup sugar
- 2 tsp vanilla extract
- tiny pinch of salt
- 1 ripe banana, but not overripe
- ¼ cup chocolate chips, chopped
Instructions
- Mix about 3 tablespoons of macadamia nut milk with the arrowroot powder to create a slurry.
- In a sauce pan set the macadamia milk, sugar, and salt to warm over medium heat until the liquid temperature reaches 160° (or just until it starts to simmer). Stir well to make sure the sugar dissolves.
- Remove from heat, and stir in the arrowroot mixture and vanilla extract. Stir until it begins to thicken slightly, about 30 seconds.
- Set in a container to chill for at least 6 hours.
- Cut the banana in half, and grill on each side until soft––about 5 minutes each side. Set it in the fridge to cool along with the cream.
Making the ice cream
- When all of your contents are chilled follow the ice cream makers instructions, but be sure to wait until the end to add the grilled banana and chopped chocolate chips.
- Place the churned ice cream into a freezer safe container, and allow the ice cream to freeze and solidify for at least 2 hours.
- Enjoy!
Just want to say thank you! This recipe is great–I’ve been looking for a clean, macadamia milk recipe that turns out like actual ice cream.
One note is that I made it with only 1 cup of sugar (it was still super sweet!) but it hardened for me just perfectly. I would recommend trying it with just a cup unless you have a serious sweet tooth.
Thanks for sharing!! I have to make this one again this summer. Thanks for the note on the sugar too 😉
i am buying an ice cream maker just to make this.
Enjoy!!
Thank you for catching that. I have updated the recipe 🙂
Went to great trouble to get the Milkadamia (had to go to a neighboring state) and am disappointed with the recipe, so far. Your written recipe does not have the same directions as the video. And did you really mean to use that much sugar? It was sickening sweet. Had to use more of my precious milt to try to dilute the amount of sugar. Also had to add more arrowroot as it never seemed to thicken (I did keep the amount of milk at 2 c.).. It is in the fridge now along with the bananas waiting for churning tomorrow. Hoping for the best…
Hello! I have tested this recipe multiple times and it turns out great. The sugar is necessary for the smooth creamy texture. It’s just ice cream science. The arrowroot is also important because Milkadamia, unlike coconut cream or milk, is low in fat. I hope it works out for you. Again, I tested my recipe, and am not sure how it will turn out when you make any changes.
Good luck!!
Can i replace it with almond milk? will it taste weird then?
Rachel
It’ll taste fine! I’m not sure how the texture will be since almonds aren’t as creamy as mac nuts are. However, coconut and cashew milk are good replacements.
Can I also use any other nut milk?
Yes, cashew would be the best alternative to mac nut milk 🙂
Yes! Thank you, Heather 🙂 xo
Thank you, Julia! I agree, this is a dreamy alternative 🙂