If you have followed my blog long enough, you know that I love my banana ice creams! The reason being is that I don't have an ice cream maker, or the space for one, so I make due by blending up banana's with all kinds of fun ingredients. 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!
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!
Get ready for summer with some of the easiest ice cream you'll ever make!
BANANA COCONUT GINGER ICE CREAM
- 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
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.
*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.