Tropical Banana "Ice Cream" recipe
Dairy-free frozen banana "ice cream" with no added sugar - top with tropical fruit for a cool treat.
Servings: 2 servings
Ingredients
- 2 bananas very ripe, peeled, cut into coins, then frozen
- 1/2 cup mango frozen
- 1/2 cup pineapple frozen
- 1/4 cup coconut milk or more if needed
- 1/2 cup chopped fresh fruit such as kiwi pineapple, and mango
- 2 tablespoons coconut flakes
- Optional: fresh mint for garnish
Instructions
- Place the frozen fruit in a food processor or high powered blender. Add the coconut milk. Blend for approximately 5 minutes, stopping occasionally to stir, until a creamy frozen mixture is formed - you may need to add a little more coconut milk to reach your desired consistency.
- Spoon the "ice cream" into bowls or alternatively spoon it into a piping bag fitted with a star tip and pipe into bowls to get the soft serve to look as shown in the picture.
- Top the "ice cream" with fresh fruit and coconut flakes and serve. Garnish with mint if desired.
Notes
- Use ripe, spotty bananas for the best flavor and sweetness.
- Peel and slice the bananas into 1/2-inch 'coins' instead of large chunks, as chunks can be more difficult to blend.
- If you’re having trouble blending the bananas, let them banana thaw for a few minutes. This will allow the slices to soften and become easier to blend.
- You can use a food processor or blender to mix the fruit.
- For that lovely soft serve look, spoon the homemade banana ice cream into a piping bag fitted with a star tip and pipe it into bowls to get the look as shown in the picture.
- When blending the fruit, you may need to add a little more coconut milk to reach your desired consistency.
Nutrition
Calories: 239kcal | Carbohydrates: 40g | Protein: 2g | Fat: 9g | Saturated Fat: 8g | Sodium: 7mg | Potassium: 626mg | Fiber: 5g | Sugar: 24g | Vitamin A: 520IU | Vitamin C: 45mg | Calcium: 16mg | Iron: 1.5mg