The mild, sweet flavor of ripe (not green) jackfruit blends with creamy frozen bananas to create a decadent vegan ice cream with a tropical flavor. This fruit-forward dessert uses two bags of frozen jackfruit—one for the ice cream and the other for the saucy citrus-infused compote drizzled over the top. Garnish with toasted macadamia nuts (optional) for a refreshing icy treat to wow any crowd.
Tip: If you can’t find frozen ripe jackfruit, substitute 4 cups of fresh ripe jackfruit pods, seeded and chopped. Freeze half of the chopped jackfruit with the bananas in Step 1 and puree it with the bananas in Step 2. Use the remaining chopped jackfruit for compote in Step 3.
For more inspiration, check out these tasty ideas:
- Banana Nice Cream with Easy Peach Compote
- Caramelized Pineapple Nice Cream
- Strawberry-Lemonade Nice Cream
- Or, check out our full round-up vegan nice cream recipes
- 2 medium bananas, thickly sliced
- 2 10- to 12-oz. packages frozen ripe jackfruit (see tip, recipe intro)
- 3 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- ½ cup orange juice
- 1 tablespoon cornstarch
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 1 teaspoon lemon zest
- ¼ cup chopped, toasted macadamia nuts (optional)
Instructions
- Line a large baking sheet with parchment paper. Spread banana slices in an even layer on prepared baking sheet. Freeze at least 2 hours or until completely frozen.
- In a food processor combine frozen bananas, one package of frozen jackfruit, 1 tablespoon of the maple syrup, and ½ teaspoon of the vanilla. Cover and process until smooth and creamy, stopping processor a few times to scrape down sides. Serve immediately for soft-serve. For a firmer nice cream, transfer mixture to an airtight freezer-safe container; freeze 1 to 2 hours.
- For compote, in a medium saucepan whisk together the remaining 2 tablespoons maple syrup, the orange juice, cornstarch, ginger, and nutmeg. Stir in the remaining jackfruit and ½ cup water. Cook and stir over medium just until thickened and bubbly; reduce heat. Cook and stir 2 minutes more. Remove from heat. Stir in lemon zest and the remaining ½ teaspoon vanilla.
- Cover and let stand 20 minutes to serve warm. Or transfer to a storage container; cover and chill at least 2 hours.
- Serve ice cream topped with compote. If you like, sprinkle with nuts.
- Store ice cream in an airtight container in the freezer for up to 1 month. Store compote in an airtight container in the refrigerator for up to 5 days.
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