Banana Coconut Ice Cream
Its hot as hell here in New York and, as a result, I’m officially obsessed with ice cream. Aren’t you? I can’t stop thinking about all the potential combinations…the amazing possibilities of flavor combinations that can’t be found in pints of Ben and Jerry’s. Using bananas in an ice cream has been high on my list, but became higher when faced with 4 ripe bananas. I love this recipe because its so rich, but uses light coconut milk and toasted coconut for the base so its vegan. Its great as is on its own, it would be even better topped with caramel or chocolate and some chopped pecans.
Banana Coconut Ice Cream
Makes 3 cups
Ingredients:
4 ripe bananas
1 15 oz can of light coconut milk (the full fat version is fine too, just richer)
1/4 cup agave nectar
1/4 cup toasted coconut
Procedure:
1. Puree all ingredients but the toasted coconut. Taste for sweetness and add more agave if necessary. You want it to be quite sweet as it will taste less sweet when frozen.
2. Stir in coconut and process in an ice cream maker according to directions. This also works well in popcycle molds.
I've recently moved my life from Brooklyn, New York to Sonoma County, California to pursue a life in food and wine. I am now the executive chef at