Roasted Banana Cinnamon Creami (Vegan)
Ja, you could mash a raw banana into the pint like a lazy student - but roast it first, with sugar and cinnamon, and suddenly your kitchen smells like your oma's Sunday baking and the flavor goes three floors deeper. Do not skip the guar gum and do not skip the syrup; I have seen too many icy vegan pints and I refuse to see yours. Freeze it FLAT - a crooked pint is a crooked soul - then spin, re-spin, and eet smakelijk.
Ingredients
Method
- 1
Roast the bananas: heat the oven to 200C (180C fan). Toss the banana slices on a lined tray with the melted coconut oil, brown sugar, and 1/4 tsp of the cinnamon. Roast 15 minutes until caramelized and bubbling at the edges. Cool 10 minutes.
- 2
Blend the base: tip the roasted bananas and every drop of pan syrup into a blender with the coconut cream, cashew/soy milk, sugar, agave syrup, remaining 1/2 tsp cinnamon, vanilla, and salt. Blend 45-60 seconds until completely smooth, then sprinkle in the guar gum with the blender running and blend 10 seconds more so it never clumps.
- 3
Pour into the Ninja Creami pint only up to the MAX FILL line (drink any excess - chef's tax). Smooth the surface flat, lid on, and freeze for 24 hours FLAT on a level freezer shelf - a tilted pint freezes lopsided and fights the blade.
- 4
Spin: remove the lid, install the pint in the outer bowl, and run the LITE ICE CREAM program.
- 5
Assess and re-spin: the first spin often looks crumbly or chalky - that is normal. If it is not yet smooth and creamy, add 1 tbsp plant milk and press RE-SPIN. Repeat once more with another tbsp only if still powdery.
- 6
Optional mix-ins: dig a 2.5 cm wide well down to the bottom of the pint, drop in the pecans or speculoos crumbs, and run the MIX-IN cycle. Scoop, dust with a whisper of cinnamon, and serve immediately.
