Banana Coconut Milk Nice Cream Recipe

• servings: 3 servings
• active time: 53 years 9 months 18 day
• total time: 53 years 9 months 18 day

Ingredients

1/2 cup peeled and diced mango or pineapple

3/4 to 1 cup coconut milk or full fat coconut cream

2 frozen bananas

1/2 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger

Homemade coconut whipped cream toppingÂ

optional 1-2 Tablespoons maple syrup to sweeten more.

unsweetened coconut flakes or toasted coconutÂ

Directions

Peel and cut the mango or pineapple.

Fill the wells of an ice cube tray half full with coconut milk.

Place diced fruit inside the milk cubes.

Place ice tray in freezer until the cubes are frozen.

Once frozen add the cubes and frozen banana to a high speed blender. Add any other sweeteners or extracts, if desired. Blend on high speed. Be patient, as the blending takes some time.Â

Scrape down edges of blender as needed and repeat until creamy soft served is formed.

Serve immediately. Alternatively, you can place the soft serve in a lined bread pan and freeze for no churn nice cream.Â

Once ready to serve, let the container of banana nice cream thaw on counter for 10 minutes, then use an ice cream scoop to serve into bowls or cones.Â

Top with coconut flakes and/or Homemade coconut whipped cream topping

Nutrition

• Serving Size: 1 cup
• Calories: 210
• Total Fat: 16.1g
• Saturated Fat: 14.1g
• Cholesterol: 0mg
• Sodium: 10.5mg
• Total Carbohydrate: 18.1g
• Dietary Fiber: 2.1g
• Total Sugars: 10.4g
• Protein: 2.3g