Prep Time: 10 mins, plus chill time
Cook Time: 15 mins, plus churning time
Serves 4


  • 3 large ripe bananas, peeled and sliced
  • 1 TBSP  coconut oil, melted
  • 2 tsp ground cinnamon
  • 3 TBSP pure maple syrup
  • 1/4 tsp fine sea salt
  • 1 (13.5-oz) can full-fat coconut milk
  • 1 tsp  pure vanilla
  • 1/4 tsp extract lemon juice


  1. Preheat oven to 400oF. Grease a 9-inch pie plate. In a bowl, toss together the bananas, coconut oil, cinnamon, maple syrup, and salt. Roast until bananas are bubbling and tender, stirring once or twice during baking time, about 13-15 minutes. Let cool.
  2. Transfer bananas to a blender, add the coconut milk and vanilla, and blend until smooth. Pour into a bowl, cover, and refrigerate until very cold, at least 4 hours or overnight.
  3. Once chilled, pour the banana mixture into an ice cream maker, stir in the lemon juice, and follow the manufacturer’s instructions to churn. Once frozen, serve immediately, or transfer to a container, cover, and freeze to serve later.