I had some awesome people over for dinner last week. It was a super casual, sort of last minute, takeout-fueled dinner party. Aren’t those the best? No elaborate prep, easy clean up. I am pretty lazy during the week post-work, but takeout I can do. And we ordered Indian food, and I love love Indian food. It’s one of those things that just doesn’t taste the same when you make it at home. Or at least when I make it at home. I guess I have to work on my curry skills.
Because I really like my special dinner guests, I got over my sloth and was able to pull together a homemade, albeit pretty easy, dessert. Thank you David Lebovitz, master of all frozen confections, for inspiring me to save my ultra-ripe bananas from a boring smoothie demise. I had originally looked through The Perfect Scoop to figure out how to make a Mango Lassi type fro yo (which I still plan on doing), BUT came across this recipe. I had all the ingredients on hand (that almost never happens) and exactly three on-the-edge bananas. Fate.
Roasted Banana Ice Cream with Mocha Sauce
both from David Lebovitz’s The Perfect Scoop. Note that the original recipes calls for whole milk. I used skim, because that was what I had on hand. With the Mocha Sauce, I liked the “lighter” consistency of the ice cream, but if you want yours a bit richer, go with 2% or whole.
3 medium ripe bananas
1/3 cup packed brown sugar
1 Tablespoon butter
1 1/2 cups milk
2 Tablespoons sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoon lemon juice
1/4 teaspoon coarse salt
1 cup strongly brewed coffee
3/4 cup sugar
1/2 cup unsweetened cocoa powder
2 ounces bittersweet chocolate, chopped
4 Tablespoons butter (salted or unsalted), divided
To make the ice cream, first preheat your oven to 400° F.
Peel and slice the bananas into 1/2 inch pieces. Toss them in a 2-quart baking dish with brown sugar and butter. Bake 30-35 minutes, uncovered, stirring halfway through. Bananas will be brown and syrupy.
Cool for 15 minutes. Scoop bananas and syrup into a blender or food processor. Add milk, sugar, vanilla, lemon juice, and salt. Blend until smooth.
Chill the banana mixture in your fridge until cool, and then process in your ice cream maker according to the manufacturer’s instructions.
To make the Mocha Sauce, stir the first three ingredients together in a saucepan. Bring mixture to a boil, do not stir. Boil for 30 seconds and then remove from heat. Whisk in chocolate and butter until melted and combined. Let sauce rest one hour. Reheat to desired temperature before serving.
You can make the Mocha Sauce up to two weeks in advance. Store in the fridge and rewarm in the microwave on low power, stirring every minute or so until hot.
Pour Mocha Sauce over ice cream and top with chocolate chips, crumbled cookies, whipped cream, etc..