Yesterday I was talking to my friend Jenna (who was the very first to send me pictures of her food — a series that has been weirdly fun for me), and she mentioned that I haven’t exactly been sticking to the blog’s original stated goal of learning to cook healthily. Touché. Which doesn’t mean that I haven’t been cooking healthy things, it’s just that the sweet stuff is so much more fun to make and write about (not to mention, eat)! But this recipe for banana coconut (banoconut?) ice cream just so happens to be a sweet, healthyindulgence. Plus, it’s super easy to make. I know I say that about practically everything on this blog, but hear me out: this recipe only requires one ingredient, and all you have to do it freeze it and put it in the food processor.
Yup, that’s right. You can make ice cream without an ice cream maker, as long as you’re ok with having a banana base. Because bananas have fat in them, the ice cream will still have that delicious, creamy texture (the same idea works with avocados, too). And there’s no cream — which means it’s vegan, gluten-free, diabetes, and diet friendly!
The irony of all this is that bananas are the one food that Jenna absolutely can’t stand.
– 1 ripe banana per serving. So, 2 bananas will make enough for 2 people.
To flavor the ice cream, you can also use: Shredded coconut, fruit puree, peanut butter, cocoa nibs, mint, lavender, or whatever else you can think of.
Slice your bananas and arrange on a plate. Freeze for 2 hours.
Ice cream! At this point, add whatever else you would like to add (like coconut), pulse once or twice more to combine, and then you’re done. I highly recommend serving this ice cream with fresh mango and a sprinkle of coconut. Yum.