Roasted Banana Ice Cream

This dairy free recipe is inspired by one on Elana's Pantry. I like to roast my bananas a little differently, though, (in their peel) and then sweeten the ice cream with a little bit of maple syrup. I must say the riper your bananas are the better. Not only do you get more natural sugars from the bananas themselves, but you get a stronger banana flavor.  I roast bananas like this quite often and put them in oatmeal or just eat them plain.  They taste sinfully good, like banana's foster.
4-5 medium ripe bananas
1 tbsp pure maple syrup (plus more if needed)
1 vanilla bean, split
2 tablespoon coconut oil
1 (13.5 ounce) can coconut milk

Place bananas (peel on) into a 9x11 glass pan. Bake at 350° for 30 minutes until juices begin to seep through the peels. Don't worry, the peels will turn black, but that is ok. Remove the bananas from the oven and allow them to cool until they can be handled. Once cooled, peel the bananas and place the fruit in a blender along with any juice from the pan. Discard the peels. Add the maple syrup, coconut oil, and coconut milk. Run the backside of a knife along the insides of the vanilla bean, scraping out the seeds. Place the seeds in the blender. Blend on high until smooth. Taste to make sure the sweetness is right. Add more maple syrup, one tablespoon at a time, until satisfied. Transfer the mixture to an ice cream maker and make the ice cream according to manufacturer's instructions. Enjoy immediately or place in freezer for later.