The imperfect scoop – Banana Coconut Milk Ice Cream
David always inspires me. My cousin was visiting for dinner and she had a special request – no milk and wheat! So, that led me to explore multiple options. I was apprehensive with my experiment and could not believe the results until I tasted it! It had the right sweetness, right flavours and was perfectly creamy 🙂 Go ahead, and risk this simple to do ice cream!
Makes:1 quart
450 g ripe bananas
400 ml coconut milk
1/2 cup heavy cream (or substitute with coconut milk)
1/4 cup sugar
1/2 tsp rum
pinch of salt
1/2 a lemon
400 ml coconut milk
1/2 cup heavy cream (or substitute with coconut milk)
1/4 cup sugar
1/2 tsp rum
pinch of salt
1/2 a lemon
- Puree the bananas
- Add the remaining ingredients and puree thoroughly
- Chill the mixture
- Use the ice cream maker and follow the manufacturers instructions
To make ice cream without ice cream maker:
- Freeze the mixture. Once frozen, beat thoroughly using food processor.
- Chill again until frozen.
- Thaw in microwave for about 10 seconds before serving.
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