VEGAN BANANA-COCONUT ICE CREAM (SOY-FREE)
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
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.
BANANA COCONUT- MILK FREEZE (DESSERT) NON-DAIRY
From "The Fitness Kitchen" by Shelly Sinton and inspired by Sally Schneider's recipe in "A New Way to Cook." Like a faux ice cream that tastes sublime without the heavy cream and sugar. Need frozen banana slices so need about 1 hour ahead of time. Finished dessert can be frozen in an airtight container and thawed for 30 minutes before serving to soften.
Provided by Oolala
Categories Frozen Desserts
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel the bananas and cut into 1/2 inch slices.
- Place on a large baking sheet in a single layer and freeze until solid, about an hour.
- To toast coconut, place in small skillet over high heat and cook, stirring often until coconut is fragrant and starts to turn light brown. Remove from pan immediately and set aside for garnish.
- In a food processor or blender, puree frozen bananas until smooth and creamy, scraping down sides occasionally.
- With motor running, slowly add coconut-milk, sugar, and rum or vanilla extract. Process until mixture has the consistency of soft ice cream.
- Serve immediately with a sprinkle of the toasted coconut and/or chocolate.
Nutrition Facts : Calories 170.5, Fat 5.6, SaturatedFat 3.9, Sodium 17.4, Carbohydrate 31.9, Fiber 3.2, Sugar 21.3, Protein 1.6
COCONUT ICE SQUARES
This recipe was re-tested and updated on 05 April 2011. It now uses 250g of sweetened condensed milk and works beautifully.
Provided by Lesley Waters
Categories Buffet, Snack, Treat
Time 15m
Yield Approx 30 pieces
Number Of Ingredients 4
Steps:
- Using a wooden spoon, mix together the condensed milk and icing sugar in a large bowl. It will get very stiff. Work the coconut into the mix until it's well combined - use your hands, if you like.
- Split the mix into two and knead a very small amount of food colouring into one half. Dust a board with icing sugar, then shape each half into a smooth rectangle and place one on top of the other. Roll with a rolling pin, re-shaping with your hands every couple of rolls, until you have a rectangle of two-tone coconut ice about 3cm thick.
- Transfer to a plate or board and leave uncovered for at least 3 hrs or ideally overnight to set. Cut into squares with a sharp knife and pack into bags or boxes. These will keep for up to a month at least, if stored in an airtight container.
Nutrition Facts : Calories 739 calories, Fat 4 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein
BANANA COCONUT ICE CREAM
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
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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