Roasted Banana Vegan Ice Cream

• 4 medium bananas, preferably somewhat speckled but not brown, peeled and cut into 1/4 inch-thick-slices
• 2 tablespoons (30 grams) extra-virgin coconut oil
• 2 tablespoons (28 grams) dark brown sugar
• Pinch of kosher salt
• 1 cup plus 2 tablespoons (242 grams) coconut milk
• 1 cup (212 grams) Cashew Milk
• 3/4 cup plus 2 tablespoons (175 grams) granulated sugar
• 1/2 cup (80 grams) cocoa butter
• 1/4 cup plus 2 teaspoons (70 grams) extra-virgin coconut oil
• 1 teaspoon (4 grams) kosher salt
• 1/2 cup chopped walnuts
• Immersion blender

1. Preheat the oven to 400u0b0F; position the rack in the middle. Line a shallow baking sheet with parchment paper. In a large bowl, toss the bananas, coconut oil, sugar, and salt. Spread the ingredients on the prepared baking sheet and bake for 10 to 15 minutes, or until caramelized. Transfer to a cooling rack and let cool completely.
2. Pour the coconut and cashew milks in a tall (2-quart or larger) container and set aside. In a small saucepan, combine the sugar and 1/4 (60 grams) water and stir over low heat until the sugar has melted. Stir in the cocoa butter and coconut oil until melted. Stir in the salt until dissolved.

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Taken from www.epicurious.com/recipes/food/views/roasted-banana-vegan-ice-cream (may not work)