Summer is here, and with it comes long days, fresh produce, and the kind of heat that makes cold treats essential. Growing up, summer always felt magical — campfire nights, family road trips, backyard cookouts, and endless slices of watermelon. Now living in New York City, I cherish sunny afternoons spent picnicking in Central Park or biking along the Hudson. One of my favorite ways to celebrate the season is with homemade vegan ice cream.
This recipe pairs creamy macadamia milk with grilled banana and chocolate for an indulgent vegan ice cream. I developed it with Milkadamia, a macadamia milk made from nuts grown in Australia’s fertile regions. Macadamia milk has a naturally rich texture that works beautifully as a base for dairy-free ice cream, giving a silky mouthfeel without needing extra stabilizers.
Using macadamia milk keeps the final texture creamy and smooth. If you can’t find Milkadamia, full‑fat coconut milk or cream are suitable substitutes — note that if you use coconut milk, the arrowroot powder called for in this recipe is optional. The grilled banana adds a caramelized, slightly smoky note that elevates the flavor, and a handful of chocolate chips folded in at the end gives a delightful contrast.
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
-
Whisk about 3 tablespoons of macadamia milk with the arrowroot powder to make a smooth slurry.
-
In a saucepan combine the macadamia milk, sugar, and a pinch of salt. Warm over medium heat until the mixture reaches about 160°F or just begins to simmer, stirring until the sugar dissolves.
-
Remove the pan from the heat. Stir in the arrowroot slurry and vanilla extract and mix until it thickens slightly, about 30 seconds.
-
Transfer the mixture to a container and chill in the refrigerator for at least 6 hours.
-
Halve the banana and grill or pan-sear it until soft and caramelized, about 5 minutes per side. Cool the banana in the refrigerator along with the chilled base.
Making the ice cream
-
Once the base and banana are fully chilled, churn the mixture according to your ice cream maker’s instructions. Add the grilled banana and chopped chocolate chips near the end of churning.
-
Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours to firm up.
-
Serve and enjoy.
Like this recipe? Rate and comment below!