Banana Coconut Ginger Ice Cream

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

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.

 

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