20 Minute Ice Cream
Summer is rearing its hot head here in the South. When the temperature reaches over 90 degrees our craving for good ice cream also reaches epic proportions. Something about the creamy coldness banishes all thoughts of humidity and summer sun. Unfortunately with the increasing number of hot days, our waistlines cannot afford to keep pace with the temperature. We needed something else, something healthier yet still absolutely delicious.
It’s called a Food Processor and for this recipe it will be your new BFF. Making this ice cream couldn’t be easier! No need to break out the bulky ice cream maker, freeze it overnight, THEN make delicious ice cream. Instead of 24+ hours, how does 20 minutes sound? Sounds ridiculously easy and absurdly delicious.
This recipe has no added sugar (unless you want it to be a little sweeter) and the coconut milk freezes beautifully due to the all the good fats in it. If you want to make it lower calorie, use lite coconut milk.
This ice cream went fast in our house. Faster than the store bought stuff. We’re overjoyed that now we don’t have to feel shame for eating ice cream everyday!
Ciao for now!
V & K
Coconut Banana Ice Cream
1 can full-fat coconut milk
2 tsp vanilla (You can use other flavorings here or 2 tbsp cocoa powder. We used edible lavender leaves, YUM!)
2 bananas, peeled, chopped and frozen
sweetener to tasted, if desired
Pour the coconut milk into a a freezer-safe container and freeze for several hours or overnight. Now, this step is optional. The ice cream will still work if you just use the frozen bananas and pour the coconut milk into the food processor along with the bananas. You may have to freeze the ice cream afterwards in order to get a harder ice cream. Otherwise just make sure that the coconut milk is cold before adding it to the processor.
Once frozen or cold pour the coconut milk into the food processor. Add the chopped frozen banana and vanilla. Process until the mixture is smooth and creamy, adding additional sweeteners if desired. This will create a “soft serve.” If you want harder ice cream, put the mixture into the freezer for 15 – 20 minutes to harden, then scoop and serve.
- Posted in: Recipes