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COCONUT GINGER BANANA ICE CREAM

top down view of bowl with serving of coconut banana ice cream.

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5 from 3 reviews

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!

Ingredients

Scale
  • 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.