Banana Coconut Ice Cream Recipes

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WHOLE30 BANANA COCONUT ICE CREAM



Whole30 Banana Coconut Ice Cream image

If you're doing the Whole30 cleanse, you may be wondering whether there is such a thing as Whole30 ice cream. The answer is a big...

Provided by Posie Brien

Categories     dessert

Number Of Ingredients 5

4 medium bananas
3 Tbsp melted coconut oil
6 Tbsp date syrup
One 13 1/2-oz can full-fat coconut milk
3/4 cup sliced almonds

Steps:

  • Preheat the oven to 375°F, and line a baking sheet with parchment paper. Peel the bananas and place them on the baking sheet. Drizzle with the coconut oil and 3 Tbsp of the date syrup. Roast the bananas for 15 to 20 minutes (if they are on the ripe side, they'll need less time). Transfer the roasted bananas into a blender, add the coconut milk, and process until smooth. Pour into a bowl and refrigerate overnight, or for at least 4 hours. Once chilled, transfer the mixture to an ice cream machine and freeze, according to the manufacturer's instructions, until firm. Right before serving, place the almonds in a skillet with the remaining 3 Tbsp of date syrup and cook, stirring occasionally, until warm, toasted, and coated in syrup, about 5 minutes. Serve the ice cream topped with the caramelized almonds.

CHOCOLATE BANANA ICE CREAM



Chocolate Banana Ice Cream image

Provided by Food Network Kitchen

Categories     dessert

Time 12h15m

Yield 1 1/2 cups

Number Of Ingredients 3

3 large ripe bananas, peeled
3 tablespoons Dutch-processed cocoa powder
1 tablespoon virgin coconut oil

Steps:

  • Cut each banana into 6 chunks and freeze until rock solid, preferably overnight.
  • Put the banana chunks, cocoa powder and coconut oil in a food processor and process. Hang on, your food processor may jolt in the very beginning! The bananas will look crumbly at first, then gooey and eventually light and creamy- just like ice cream. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Serve right away or scrape into a container and freeze until ready to serve.

EASIEST BANANA-COCOA ICE CREAM RECIPE BY TASTY



Easiest Banana-cocoa Ice Cream Recipe by Tasty image

Here's what you need: bananas, unsweetened cocoa powder, ground cinnamon, strawberry

Provided by Marie Telling

Categories     Desserts

Yield 2 servings

Number Of Ingredients 4

4 bananas
1 tablespoon unsweetened cocoa powder, depending on your taste
¼ teaspoon ground cinnamon
strawberry, to garnish

Steps:

  • Slice bananas and place in an airtight container. Freeze for at least two hours, preferably overnight.
  • Place frozen banana slices in a food processor and blend until they reach the consistency of soft serve, about 4 minutes.
  • Add cocoa powder and cinnamon. Blend until just combined.
  • Serve immediately for soft-serve consistency or transfer to freezer for at least 2 hours for ice cream consistency.
  • Garnish with strawberries.
  • Enjoy!

Nutrition Facts : Calories 297 calories, Carbohydrate 75 grams, Fat 1 gram, Fiber 8 grams, Protein 4 grams, Sugar 38 grams

BANANA COCONUT CREAM PIE



Banana Coconut Cream Pie image

There is no reason to decide between banana cream pie and coconut cream pie with this delicious two-in-one recipe.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 4h35m

Yield 8

Number Of Ingredients 11

3 tablespoons cornstarch
1 ⅓ cups water
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
3 large egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
½ cup flaked coconut, toasted*
2 medium bananas
Lemon juice
1 (6 ounce) prepared graham cracker pie crust
Heavy cream, whipped

Steps:

  • Dissolve cornstarch in water in heavy saucepan; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly. Fold in coconut.
  • Slice bananas; dip in lemon juice and drain. Arrange on bottom of pie crust. Pour filling over bananas; cover.
  • Chill 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas, if desired.

Nutrition Facts : Calories 489.9 calories, Carbohydrate 42.2 g, Cholesterol 122.4 mg, Fat 22 g, Fiber 1.6 g, Protein 4.7 g, SaturatedFat 11.7 g, Sodium 235.7 mg, Sugar 29.3 g

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

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.

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

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

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

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.

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