This creamy vegan ice cream is perfect when made with Milkadamia macadamia milk, but if you can't find it you can substitute full-fat coconut milk or cream. If using coconut there is no need to use the arrowroot powder. If you don't have a grill for the banana, cook in a skillet with 1 tsp of coconut oil.
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.