Creamy Vanilla Coconut Or Banana Ice Cream Dairy Soy Free Recipes

CREAMY VANILLA COCONUT OR BANANA ICE CREAM (DAIRY & SOY FREE

Creamy Vanilla Coconut or Banana Ice Cream (Dairy & Soy Free image

ZWT7, South & Central America. What rice milk frozen desserts lack in creaminess. You should like coconut because you can still taste it here in the banana free version. Recipe modified from http://gnowfglins.com.

Provided by UmmBinat

Categories Frozen Desserts

Time 15m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (16 ounce) can full fat coconut milk
1/2 cup minus 2 tbs maple syrup or 1/4 cup Agave
4 tablespoons alcohol-free vanilla
1/2 cup rice milk (or other milk substitute)
1 teaspoon guar gum (the original recipe didn't call for this but I think it improves the consistency)
2 ripe bananas (optional)
1/3 cup finely chopped cashews (or other additions) (optional)
cinnamon, to sprinkle on top (optional)

Steps:

Combine all ingredients (optionals) in a blender.
Blend thoroughly.
Add to ice cream maker, following manufacturerï¿½s directions for churning.
For soft serve ice cream, eat immediately. For a harder ice cream, transfer to an airtight container and freeze for several hours to a day, depending on degree of hardness desired.
Enjoy!

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

Ingredients

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.

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