Summertime is here, and while late spring and fall hold a special place in my heart, summer brings its own magic: long days, fresh produce, outdoor concerts, and simple pleasures like cold watermelon and picnics in Central Park. Living in New York City, I love biking along the Hudson, lounging on the grass, and savoring seasonal treats. One of my favorite ways to cool off is with a scoop (or two) of vegan ice cream.
For this silky grilled banana and chocolate vegan ice cream, I partnered with Milkadamia, a macadamia milk from Australia. Macadamia nuts are naturally creamy and rich, making their milk an excellent base for dairy-free ice cream. The grilled banana adds a caramelized depth and a touch of elegance, while the chopped chocolate creates a satisfying contrast in every bite.
Milkadamia sources macadamias from Australia’s fertile regions where rainfall supports sustainable growth, offering an alternative to some drought-sensitive nut crops. Because macadamias are high in natural fats, their milk can produce a creamy texture without relying on many added emulsifiers. As with other plant milks, macadamia milk works well in both sweet and savory recipes—I’ll be trying it soon in a vegan corn chowder. If you spot it at your favorite store, give it a try.
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 chopped chocolate chips
Instructions
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Mix about 3 tablespoons of macadamia milk with the arrowroot powder to form a smooth slurry.
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In a saucepan, combine the macadamia milk, sugar, and salt. Warm over medium heat until the mixture reaches 160°F or just begins to simmer, stirring to dissolve the sugar.
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Remove from heat and stir in the arrowroot slurry and vanilla. Continue stirring until the mixture thickens slightly, about 30 seconds.
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Transfer the mixture to a container and chill in the refrigerator for at least 6 hours.
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Meanwhile, cut the banana in half lengthwise and grill (or pan-sear) until softened and caramelized, about 5 minutes per side. Chill the banana in the fridge with the cream.
Making the ice cream
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When the base and banana are fully chilled, follow your ice cream maker’s instructions to churn the base. Add the grilled banana and chopped chocolate chips toward the end of churning so they are evenly distributed.
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Spoon the churned ice cream into a freezer-safe container and freeze until firm, at least 2 hours.
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Serve and enjoy!
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