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Coconut Banana Ice Cream

2009 June 14

Are you ready for something so completely tasty and dare I say it – also good for you? Eat this list of ingredients! coconut milk, banana, and vanilla.

The ice creams we’ve all grown up with rely on lots of heavy cream and loads of refined sugar to make us smile. This version replaces the cream with coconut milk (known to have several health benefits) and nixes the added sugar in favor the sugars naturally found in fruit. To top it off, you don’t even have to have an ice cream maker – just cold or frozen ingredients and a blender.


  • 1 Can coconut milk (I prefer the flavor and texture of normal over light)
  • 4 Ripe bananas
  • 2 tsp. Vanilla extract


Prep by chilling the coconut milk in the refrigerator for a few hours, and cutting the bananas into bite-sized pieces and then place those in the freezer until completely frozen. If you will be substituting other fruit in this recipe you’ll want to freeze them first.

  1. Add coconut milk, bananas, and vanilla to blender.
  2. Blend until smooth.
  3. (optional) Freeze mixture until set

Wait! Did you just read that right? Two steps plus one optional? If your ingredeints are cold enough you’ll have something pretty close to half-melted ice cream without all the guilt. Stick it in the freezer for a few hours and you can scoop it. Also, riper bananas will taste sweeter and have more of that characteristic banana taste.

Try a variation by substituting two bananas with 1 ½ C frozen mangos to taste (pictured above). Other fruits will work as well. You can also cheat a little by looking at food labels for ingredient ideas.

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