Banana Coconut Ginger Ice Cream, made easy & healthy and doesn’t require an ice cream maker! Ready in under 5 minutes.
If you have followed my blog long enough, you know that I love my banana ice creams! You may already be familiar with this Almond Chunky Monkey or Banana Cherry Garcia. The reason I love them so much is because they are so easy to make and you need an ice cream maker.
I make due by blending up banana’s with all kinds of fun ingredients using a food processor (a blender would do fine too). They can be served as a soft-serve, or frozen for a few hours and scooped out like ice cream. The best of both worlds. Just blend your ingredients and enjoy now or later. Easy and done!
How To Make Banana Coconut Ginger Ice Cream
This recipe came about on a whim. I threw these ingredients together and it worked beautifully (of course, this combo is a no brainer!). My taste buds were extremely pleased and if you love these ingredients, yours will be too!
What you’ll need:
- 3 frozen bananas
- 2 – 3 tablespoons coconut butter, coconut milk* or 3 tablespoons shredded coconut
- 2 tablespoons pure maple syrup
- 1 tablespoon ginger
- splash or two of unsweetened vanilla almond milk
Put it all together:
Place ingredients into your food processor/blender, except milk, process, adding milk as needed through the feeder to help move the mixture around, blend until fairly smooth and creamy.
For soft-serve: Scoop into bowls and enjoy right away.
For ice cream: Place mixture into a freezer safe container, cover and place in the freezer for at least 4 hours before serving. Scoop out like ice cream and serve.
Serve with mini chocolate chips, shredded coconut or whatever you like!
Soft-serve (picture above) or frozen (pictured below)- you choose!
Get ready for summer with this Banana Coconut Ginger Ice Cream, it’s some of the easiest ice cream you’ll ever make!
BANANA COCONUT GINGER ICE CREAM
Cool down this summer with a bowl of this simple ice cream or soft-serve! No ice cream maker required.
Ingredients
- 3 frozen bananas
- 2 – 3 tablespoons coconut butter, coconut milk* or 3 tablespoons shredded coconut
- 2 tablespoons pure maple syrup
- 1 tablespoon ginger, minced
- splash or two of unsweetened vanilla almond milk
Instructions
Place ingredients into your food processor/blender, except milk, process, adding milk as needed through the feeder to help move the mixture around, blend until fairly smooth and creamy.
For soft-serve: eat right away.
For ice cream: place mixture into a freezer safe container, cover and place in the freezer for at least 4 hours before serving. Scoop out like ice cream and serve.
Serve with mini chocolate chips, shredded coconut or whatever you like.
Serves 2 to 3…or one as a meal.
NOTES:
*Canned coconut milk should be chilled before using, store the remaining in the refrigerator for up to a week.
If using shredded coconut, place in food processor/blender and blend until finely shredded or creamy.
Try not to over blend, it will become almost frothy. I personally didn’t care for over blending.
Adjust ingredients to suit your taste.
