COCONUT GINGER BANANA ICE CREAM
Cooldown this summer with a bowl of this simple banana ice cream or soft-serve made with coconut and ginger. It’s naturally sweetened with pure maple syrup and there is NO ice cream maker required!
- Prep Time: 5 min
- Total Time: 5 minutes
- Yield: Serves 2
- Category: Dessert
- Method: puree
- Cuisine: American, Vegan
Ingredients
- 3 frozen bananas
- 3 tablespoons coconut (coconut butter, coconut milk* or shredded coconut)
- 2 tablespoons pure maple syrup
- 1 tablespoon fresh ginger, minced
- splash or two of unsweetened vanilla non-dairy 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.
Find it online: https://simple-veganista.com/banana-coconut-ginger-ice-cream/