A few months before summer started, I finally — after years of lamenting — bought an ice cream maker. I have to say it was one of my best (and most used) purchases this year. So far I’ve made nearly thirty flavors, and I’ve experimented with custard bases, non-custard bases, dairy-free and sorbets. I’d be lying if I said I didn’t love a creamy, egg-based ice cream, but there are times when I simply want something lighter yet still delicious. Enter: Vegan Banana and Coconut Ice Cream.
The coconut milk and banana give this ice cream recipe a wonderful full flavor. And if you don’t have an ice cream maker, don’t fret! Ice cream is still achievable, though you will have to set an alarm and mix it by hand every 30 minutes or so. If you do this, you will be met with a creamy ice cream. Send summer off with this light and creamy vegan treat!
Vegan Banana and Coconut Ice Cream
1 tablespoon vegan light brown sugar
1/2 cup unsweetened or sweetened coconut flakes
3 bananas (1.5 lbs), peeled and sliced
1 (15-ounce) can full-fat coconut milk (not light)
2 tablespoons vegan white granulated sugar
Pinch of sea salt
1. Preheat the oven to 400? Fahrenheit. Place slices of banana side by side in a casserole dish or parchment-lined baking sheet. Top with brown sugar. Bake for 15 minutes or until the bananas are soft and caramelized. Cool for 5 minutes, until you’re able to handle them. Spread the coconut flakes on a clean parchment-lined baking sheet. Bake for 10 minutes or until lightly golden brown. Remove and set aside.
2. To the jar of a blender, add the coconut milk, bananas, sugar and pinch of salt. Blend until completely smooth, about 1 minute. Give it a taste and adjust the sugar accordingly.
3. Transfer the mixture to a 9 x 12 (the size can vary) casserole dish and cover with plastic wrap. Place in the freezer for 30 minutes. At the 30 minute-mark, open up the freezer and give the mixture a whisk, being sure to break up any of the frozen bits. Repeat this step every 30 minutes until the ice cream is nearly frozen, about 3 to 4 hours. With the last whisk, sprinkle the ice cream with the toasted coconut flakes. Freeze for an additional hour or overnight.