Imagine a dessert so creamy, so delicious, and so incredibly healthy that it seems too good to be true. Get ready to discover the ultimate summer treat that will revolutionize your dessert game! This Banana Coconut Raw Vegan Ice Cream is not just a dessert; it's a magical transformation of simple, wholesome ingredients into a heavenly, guilt-free indulgence that will make your taste buds dance and your body thank you.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Dessert
Serves: 2 servings
Ingredients
- 2 ripe bananas
- 1/2 cup coconut milk
- 1/4 cup shredded coconut
- 1 tbsp maple syrup
- 1 tsp vanilla extract
Instructions
- Start by peeling the ripe bananas and slicing them into small rounds. This will help them freeze evenly and blend smoothly later.
- Place the banana slices in a single layer on a baking sheet or plate lined with parchment paper. Make sure the slices are not overlapping to prevent them from sticking together.
- Freeze the banana slices for about 2 hours, or until they are completely solid. This step is crucial for achieving a creamy texture in your ice cream.
- Once the banana slices are frozen, remove them from the freezer and let them sit for a few minutes to soften slightly for easier blending.
- In a high-speed blender or food processor, combine the frozen banana slices, coconut milk, shredded coconut, maple syrup, and vanilla extract.
- Blend the mixture on high speed until it becomes smooth and creamy. You may need to stop and scrape down the sides of the blender or processor to ensure everything is well incorporated.
- If the mixture is too thick, you can add a little more coconut milk, one tablespoon at a time, until you reach your desired consistency.
- Taste the mixture and adjust the sweetness if necessary by adding more maple syrup to your liking.
- Once the mixture is smooth and creamy, transfer it to a container or bowl. You can enjoy it immediately for a soft-serve texture, or you can freeze it for an additional 30 minutes to firm it up for a more traditional ice cream texture.
- Before serving, you can garnish your banana coconut raw vegan ice cream with extra shredded coconut, fresh fruit, or a drizzle of maple syrup, if desired.
- Serve immediately and enjoy your refreshing and healthy dessert!
Tips
- Choose super ripe bananas with brown spots for maximum natural sweetness and creaminess.
- Freeze banana slices on a flat surface to prevent clumping and ensure smooth blending.
- Let frozen bananas sit for a few minutes before blending to make processing easier.
- Use a high-powered blender or food processor for the smoothest texture.
- If the mixture is too thick, add coconut milk gradually to achieve your desired consistency.
- For a firmer ice cream, freeze the final mixture for 30 minutes before serving.
- Experiment with toppings like cacao nibs, chopped nuts, or fresh berries for extra flavor and texture.
- Store any leftovers in an airtight container in the freezer for up to 2 weeks.
- For a protein boost, consider adding a scoop of plant-based protein powder during blending.
- Always taste and adjust sweetness to your preference before the final freeze.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 2g
Fat: 14g
Saturated Fat: 12g
Cholesterol: 0mg
