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.