ice cream

Banana n’Ice Cream

Banana Ice Cream

2 frozen bananas
~dairy free milk
optionals: nut butter, chocolate, cinnamon, cardamom, frozen berries

Place the bananas in a blender, blend until smooth. Have patience, you will need to stop and scrap the sides a couple of times. Add a spoon or two of milk as needed to get the ice cream to blend; but the more you add the softer the ice cream will end up being.

Eat immediately or place in the freezer to become a little more solidified.

Note: This is more like soft serve than scooping ice cream. You can add flavor by adding anything to it- like cinnamon, peanut butter and chocolate or frozen berries. It helps to slice the bananas and set on a parchment lined sheet pan before you freeze them

In the Happy Eats Healthy with Monique Facebook Group, I topped the Banana Ice Cream with warm almond butter, a drizzle of melted chocolate and a little savory granola. Amazing!!

Roasted Banana Ice Cream

Banana ‘nice’ cream is all the rage and I totally understand why. It’s simple and delicious. But my Roasted Banana Ice Cream takes that concept to the next creamy, dreamy level. It’s dairy free though you would never know it by the texture.

2 bananas, sliced

1 tsp cinnamon

1/4 cup + 1 tbls brown coconut sugar

2 tsp vanilla

1 can full fat coconut milk

1 can full fat coconut milk, cream only (save the water-like liquid for another use)*

Cinnamon roasted bananas

Directions:

Preheat the oven to 400 degrees.

Slice the bananas about 1″ thick and place close together on a parchment lined sheet pan. Sprinkle with the cinnamon and 1 tbls coconut sugar. Roast for 20 minutes. Remove from oven and cool.

Blend the cooled bananas with remaining coconut sugar and vanilla until creamy.

To the blender add the coconut milk, blend until mixed and smooth. I then place the mixture in fridge to chill and allow the flavors to meld a bit more, 2 hours up to overnight. Skip this step if you don’t have time.

Process in ice cream maker and enjoy immediately.

*It helps to place one can of coconut milk in the fridge overnight. Open the can and scoop out the thick cream from the top of the can, leaving the the water-like liquid for another use.

*The roasted bananas give a deep sweetness to this nice cream, but if you like ice cream a little sweeter; add a few more tablespoons of coconut sugar

*Works best if you have an ice cream maker, but you could freeze this in a loaf pan, it will be just a touch icy. Or freeze in ice cube trays, then pop them into the blender until creamy.

Dairy Free Sweet Potato Ice Cream

Cooking Time
30 seconds to blend

Ingredients
2/3 cup banana, diced and frozen

2/3 cup cooked sweet potato, diced and frozen

1/2 cup coconut milk

2 tsp chopped ginger

Directions
Place all the ingredients in the blender and blend until smooth and creamy. You may need to stop and scrape the sides down, add in a little more milk if needed to blend, but be careful not to add in too much in, or to blend to long, or your ice cream will be soupy.

Enjoy with a sprinkle of cardamom on top.

Serves 2.

Notes
Using frozen banana not only makes this ‘ice cream’ creamy but adds sweetness too. If you want it a little sweeter, add a teaspoon or two of maple syrup.