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Author Notes: I love banana Ice-cream... the perfect thing to satisfy my sweet tooth. For this recipe there's no added sugar, only fresh mint, fruit and coconut milk. An healthy and tasty snack or dessert everybody will love.
The secret is to use super ripe bananas, I use to buy the riper one at the supermarket at a lower price (people do not like ugly bananas, and in Italy you can find a lot of them in the discount area). Back home i peel and slice it and store in the freezer... so I can make a banana ice cream when ever I want. —Camilla Rostin
Makes 1 l
grams Very ripe Bananas (already peeled)
grams Full fat coconut milk
grams Fresh (or frozen) strawberries
grams Fresh mint leaves
- For the mint flavor mix half of the bananas (400 gr) with half of the coconut milk (100 gr) and the mint leaves till everything is smooth and well combine. Transfer the ice cream base in the freezer and let it cool for at least 1 hour.
- For the strawberry flavor mix half of the bananas (400 gr) with half of the coconut milk (100 gr) and all the strawberries till everything is smooth and well combine. Transfer the ice cream base in the freezer and let it cool for at least 1 hour.
- If you you'r going to eat the ice cream straight over no problem, but if you keep the ice cream in the freezer for a few days it will be very hard and icy because there's no fat and sugar, so I recommend to cut it in cubes and mix the give it back the smooth consistency.
- This recipe was entered in the contest for Your Best Recipe with Bananas or Plantains