Coconut Milk Banana Ice Cream
This recipe is sooo easy if you have an ice cream maker, and so good. The one I use is an older version of this one and it has lasted nearly 17 years! I added some grassfed gelatin to this because it helps it not get so icy after freezing. Enjoy!
1 can full fat coconut milk
1/4 cup organic cane sugar
3/4 cup frozen banana slices
1 tablespoon vanilla
1/4 tsp sea salt
1/4 tsp almond extract
1/2 tsp coconut extract
1 tablespoon grassfed gelatin
Blend all ingredients in a high speed blender until creamy, two or three minutes. Pour into ice cream maker and let it run until frozen. Store in airtight freezer safe container.
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About The Author
Sarah
I am a mom of two and wife to a martial arts school owner, full-time social media professional and avid cook and gardener. I love creating recipes and involving my kids in the process. The food we cook is usually dairy-free and gluten-free, and sometimes paleo, but we make exceptions (ahem, sourdough bread). The “hippie” part of this blog comes into play in the ingredients we use—I’m pretty vigilant about the health of my family and you could even call me “crunchy.” The “modern” part is that I am busy! You won’t catch me making my own nut milk or churning butter (not that there’s anything wrong with that). I’m more than happy to take the shortcuts provided by our lovely grocery stores and online shopping —especially in the midst of this global pandemic.