I bought an an icecream maker. Not recently – it actually has been waiting for me on my fridge to open it since January. (Do not ask what possessed me to buy an icecream maker in minus degrees but I DID). So I have unpacking it in the last couple of weeks and experimenting.
I was complaining about my ever-expanding waistline because all those ice cream recipes have a tonne of cream in them, and Indira from the blog I'll cook you wash mentioned to me that you could just substitute the cream for coconut milk!
As soon as I came home I was on a mission to find a recipe! And found one in my melt – ice cream cookbook. Oh I am excited about this The No Cream - Ice Cream Recipe.
This recipe is soooo easy to make because you only need 3 ingredients. It’s also sooo yummy. Roasting the bananas make them even more sweet and give them a very subtle texture. The coconut flavour is not too overpowering and the fact that I have not feel to guilty when indulging in a little bowl of icy deliciousness makes it a winner.
This has shot up into one of my favourite comfort foods. I made a huge bowl and keep ready in the freezer for whenever I fancy it. It’s especially good when curling up on the sofa. Actually now that I am thinking of it; maybe it’s time for a little bowl now…
The No Cream - Ice Cream {Coconut and Roast Banana Flavour}
Ingredients
- 4 large ripe bananas
- 70 g caster sugar
- 1 pinch of salt
- 400 ml unsweetend full fat coconut milk
Instructions
- Set the oven to 180 degrees Celsius. Roast the bananas in their skins for about 15 minutes until they are black and soft.
- Remove the bananas from the oven and peal them while still warm. Scoop our the soft flesh into a bowl and match to a fine pure. Add the salt and coconut milk. Using a hand blender puree until smooth.
- Churn in a machine or stir freeze.
- Leave around 25 minutes to soften the ice cream in the fridge before serving.
- To serve decorate with some mint leafs
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