Roasted Banana And Chocolate Chunk Ice Cream

• 4 very ripe bananas
• 1 tablespoon coconut sugar
• 1 tablespoon olive oil
• 1 1/2 tablespoons cinnamon, divided
• 4 pitted medjool dates
• 1 can full fat coconut milk
• 1 cup water
• 1 pinch sea salt
• 2 tablespoons maple syrup
• 75 grams dark chocolate

1. Preheat oven to 450 degrees Fahrenheit.
2. Peel and slice bananas into 2-inch chunks. Place in a bowl with coconut sugar, 1/2 tablespoon cinnamon powder, and a tablespoon olive oil. Mix until bananas are well coated.
3. Place in a foil wrapped baking sheet. Roast for 20 minutes. Remove from oven and set aside. Cool for about fifteen minutes.
4. Place roasted banana, medjool dates, coconut milk, water, salt, maple syrup, and 1 tablespoon cinnamon in a blender. Pulse until smooth.
5. Transfer ice cream mix into a large bowl. Cover with a plastic wrap, and refrigerate for 2-3 hours. Fully cooling the ice cream mixture now will make for better ice cream later.
6. Transfer cooled mixture into an ice cream maker, following the manufacturers instructions churn until ice cream, looks like a thick smoothie.
7. Transfer to a sealed container and freeze. Let ice cream thaw 10-15 minutes before serving.

very ripe bananas, coconut sugar, olive oil, cinnamon, dates, full fat coconut milk, water, salt, maple syrup, chocolate

Taken from food52.com/recipes/37017-roasted-banana-and-chocolate-chunk-ice-cream (may not work)