Roasted Banana Paletas with Grated Chocolate

Roasted Banana Paleta with Grated Chocolate
Original recipe courtesy of Paletas by Fany Gerson. Adapted by The Paddington Foodie

Makes 8-10

3 ripe bananas
1/4 cup packed dark brown sugar
2 tablespoons granulated sugar
1 cup milk
1/2 cup heavy cream
3/4 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
1 teaspoon cinnamon
Pinch of salt
50 grams grated chocolate


  1. Preheat oven to 180C. Wrap the bananas (with their skins still on) individually in foil. Roast until cooked through and soft (use tongs to test).
  2. Leave to rest until roasted bananas are cool enough to handle.
  3. Discard the skins and put the flesh in a bowl. Mash the flesh slightly with a fork.
  4. Add the brown and granulated sugars to the bananas,  and stir until the sugars have dissolved.
  5. Put the banana mixture in  a blender. Add the milk, cream, vanilla, lemon juice, cinnamon and salt and blend until smooth. Let cool slightly and then refrigerate until completely chilled.
  6. Stir in the grated chocolate.
  7. If using conventional moulds, evenly divide the mixture among the moulds, snap on lid, inset the ice cream sticks and freeze for about 5 hours.
  8. If using glasses or unconventional moulds, freeze until the paletas are beginning to set,  then insert the ice cream sticks and freeze until solid, 4-5 hours
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