Banana Coconut Ice Cream Recipes

VEGAN BANANA-COCONUT ICE CREAM (SOY-FREE)

Vegan Banana-Coconut Ice Cream (Soy-Free) image

This is modified from an Alton Brown recipe on the Banana episode of Good Eats. I replaced the cream with coconut milk and the corn syrup with agave nectar to make it vegan and healthier. I also added the optional carob chips and coconut flakes, which my friends agreed really worked well with the banana flavor. Despite its healthiness, this recipe is still luxuriously thick, "creamy," and rich. Instead of chilling the mixture before putting it in the ice cream maker, you can use frozen bananas. Be sure to use regular (not light) coconut milk. Cooking time is freezing time in ice cream maker.

Provided by Prose

Categories Frozen Desserts

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

3 bananas (frozen or not)
1/2 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cup coconut milk
1/4 cup agave nectar
1/2 cup unsweetened dried shredded coconut (optional)
1/2 cup carob chips (optional) or 1/2 cup semisweet vegan chocolate chips (optional)

Steps:

Place all ingredients except shredded coconut and carob chips in blender or food processor. Puree, scraping sides occasionally, until uniform.
If you used frozen bananas, pour the mixture directly into the frozen cannister of a 1-quart ice cream maker and freeze according to the manufacturer's directions.
If you used room-temperature bananas, chill the mixture in your refrigerator for at least a few hours before pouring into the frozen cannister.
If you don't have an ice cream maker, you can freeze the mixture and then puree it again in your food processor, but it won't be as creamy.
If using shredded coconut and/or carob/chocolate chips, add them to the ice cream maker in the last 5-10 minutes.
Enjoy, and store leftovers in the freezer.

BANANA COCONUT ICE CREAM

Banana Coconut Ice Cream image

Categories Dairy Fruit Dessert Freeze/Chill Quick & Easy Banana Coconut Winter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes about 2 1/2 cups, serving 2 generously with leftovers

Number Of Ingredients 5

Ingredients

2 firm-ripe medium bananas
1/2 cup well-stirred canned cream of coconut such as Coco Lopez
1/3 cup heavy cream
1 teaspoon vanilla
1 teaspoon fresh lemon juice

Steps:

Cut bananas into 1/2-inch-thick slices and arrange in one layer in a shallow baking pan. Freeze bananas 15 minutes, or until firm. In a blender or food processor purée bananas with remaining ingredients until smooth. Freeze mixture in an ice-cream maker.

ROASTED BANANA COCONUT ICE CREAM

Roasted Banana Coconut Ice Cream image

This ice cream is not the easiest to make, given that there are a couple of steps involved, however it's mighty tasty and my children love it --we hid it from my husband because we wanted more for the 3 of us. And he's been traveling a ton, so it was easy to keep it a secret. http://www.elanaspantry.com/roasted-banana-coconut-ice-cream/

Provided by Elanas Pantry

Categories Frozen Desserts

Time 1h

Yield 1 batch, 4-6 serving(s)

Number Of Ingredients 5

Ingredients

4 -5 medium bananas, sliced into 1-inch pieces
2 dates, chopped
1 tablespoon vanilla extract
2 tablespoons coconut oil
1 (13 1/2 ounce) can coconut milk

Steps:

1. Place bananas and dates in a 11-by-7-Inch Pyrex baking dish.
2. Drizzle with vanilla and coconut oil.
3. Bake at 375° for 35 to 45 minutes, until bananas begin to caramelize and smell fragrant --do not let burn.
4. Place banana fixins and coconut milk in vita-mix and puree on highest setting until smooth.
5. Place mixture in ice cream maker and freeze according to directions.
6. Top with nuts, berries or sprinkles and serve.

Nutrition Facts : Calories 376.5, Fat 24.9, SaturatedFat 21.7, Sodium 51.5, Carbohydrate 38.8, Fiber 5.6, Sugar 23.6, Protein 4.1

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