- 1 tbsp coconut oil
- 3 medium almost-ripe bananas, peeled and sliced
- 1 8 oz (250mL) can full-fat coconut milk
- Make it chocolate — Add 2 Tablespoons of organic raw cocoa powder
Preheat oven to 300 degrees F.
Place banana slices in a rimmed baking dish and spread the coconut oil evenly over top (coconut oil is solid at room temperature but will melt in the heat). Bake for 15 to 20 minutes, until soft and syrupy, tossing halfway through. Transfer the cooked bananas to a blender, scraping your pan well to include drippings. Add coconut milk (and cocoa) and blend until combined. Transfer to a lined freeze resistant bowl or baking pan.
Chill mixture until thoroughly chilled, two hours or, preferably, more.
Using an ice cream maker follow the manufacturer’s instructions to set the freezing canister in place and turn it in. Pour in the mixture. Churn until frozen; at approximately thirty minutes it should reach a thick, soft-serve consistency.
***Without an ice cream make chill the mixture for 6 hours and mix frozen mixture into the Vitamix or Blendtec.
This recipe makes roughly three cups of creamy, gluten-free and vegan ice cream. Serve in small single scoops– it is rich!