Roasted Strawberry & Ginger Ice Cream
Roasted Strawberry & Ginger Ice Cream is one of our coolest dessert recipes! Using just four ingredients, this tasty treat is also quick and easily prepared.
Recipe Tip You'll have to start this recipe the day before if you don't already have bananas in the freezer.
Ingredients
- 4 overripe bananas, peeled and sliced
- 500 grams strawberries, hulled
- 1 tablespoons liquid honey
- 2 teaspoons fresh ginger, finely grated
- 4 overripe bananas, peeled and sliced
- 500 grams strawberries, hulled
- 1 tablespoons liquid honey
- 2 teaspoons fresh ginger, finely grated
- Step 1 of 7Place banana slices in a single layer on a tray and freeze overnight.
- Step 2 of 7Preheat oven to 200°C (180°C fan-forced).
- Step 3 of 7Slice strawberries in half, or quarters if large, and place into an ovenproof dish. Drizzle with honey and scatter over grated ginger. Roast for 25 minutes or until fragrant and syrupy.
- Step 4 of 7Remove from the oven and transfer the strawberries and all their juices to a glass jar. Cool and refrigerate overnight.
- Step 5 of 7The following day, remove bananas from freezer and set aside for 5 minutes to soften slightly.
- Step 6 of 7Reserve a little strawberry and syrup for topping if desired, then pour the rest into a food processor. Add frozen banana slices and process on high until smooth, stopping to scrape down the sides, if needed.
- Step 7 of 7Serve immediately, topped with reserved strawberries and syrup, or transfer to a container and freeze for a further 2 hours if a firmer set is desired.
Method
- Step 1 of 7Place banana slices in a single layer on a tray and freeze overnight.
- Step 2 of 7Preheat oven to 200°C (180°C fan-forced).
- Step 3 of 7Slice strawberries in half, or quarters if large, and place into an ovenproof dish. Drizzle with honey and scatter over grated ginger. Roast for 25 minutes or until fragrant and syrupy.
- Step 4 of 7Remove from the oven and transfer the strawberries and all their juices to a glass jar. Cool and refrigerate overnight.
- Step 5 of 7The following day, remove bananas from freezer and set aside for 5 minutes to soften slightly.
- Step 6 of 7Reserve a little strawberry and syrup for topping if desired, then pour the rest into a food processor. Add frozen banana slices and process on high until smooth, stopping to scrape down the sides, if needed.
- Step 7 of 7Serve immediately, topped with reserved strawberries and syrup, or transfer to a container and freeze for a further 2 hours if a firmer set is desired.
Nutrition per serving
701 Kilojoules
Protein2 grams
Fat1 grams
Carbs35 grams
Sugars29 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 7Place banana slices in a single layer on a tray and freeze overnight.
- Step 2 of 7Preheat oven to 200°C (180°C fan-forced).
- Step 3 of 7Slice strawberries in half, or quarters if large, and place into an ovenproof dish. Drizzle with honey and scatter over grated ginger. Roast for 25 minutes or until fragrant and syrupy.
- Step 4 of 7Remove from the oven and transfer the strawberries and all their juices to a glass jar. Cool and refrigerate overnight.
- Step 5 of 7The following day, remove bananas from freezer and set aside for 5 minutes to soften slightly.
- Step 6 of 7Reserve a little strawberry and syrup for topping if desired, then pour the rest into a food processor. Add frozen banana slices and process on high until smooth, stopping to scrape down the sides, if needed.
- Step 7 of 7Serve immediately, topped with reserved strawberries and syrup, or transfer to a container and freeze for a further 2 hours if a firmer set is desired.