Roasted Strawberry and Ginger Ice Cream

clock 10 minutes + 30 minutes bowl Serves 4


  • 4 overripe bananas, peeled and sliced
  • 500g strawberries, hulled
  • 1 Tbsp liquid honey or pure maple syrup
  • 2 tsp finely grated fresh ginger
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Vegan Ice Cream 3 ways


  • 1. Place banana slices in a single layer on a tray and freeze overnight.

  • 2. Preheat oven to 200°C (180°C fan-forced).

  • 3. Slice 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. Remove from the oven and transfer the strawberries and all their juices to a glass jar. Cool and refrigerate overnight.

  • 4. The following day, remove bananas from freezer and set aside for 5 minutes to soften slightly.

  • 5. Reserve 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.

  • 6. Serve 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.

  • Helpful Tip:

  • You'll have to start this recipe the day before if you don't already have bananas in the freezer.


  • • Energy 701Kj • Protein 2g • Total Fat 1g • Saturated Fat 0g • Carbohydrates 35g • Sugars 29g • Sodium 1mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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