No Machine Ice Cream
Vegan No Machine Ice CreamPrint
- 2 ripe bananas
- 4 ounces coconut cream
- 1 lime
- ¼ cup toasted coconut flakes
- Peel and cut the bananas into ¼ inch thick rounds. Freeze bananas overnight and put the coconut cream in the coldest part of the refrigerator.
- Whip cold coconut cream in a stand or hand mixer on high speed until its light and fluffy like whipped cream, about 5 minutes. Put the frozen banana rounds in a food processor set to high and blend for 20 seconds. Take the lid off and use a spatula to scrape down the sides, blend for another 20-30 seconds. The banana texture should look like coarse sand and fell like firm ice cream to the touch. Add the whipped cream, zest of 1 lime, coconut flakes, and blend for 10-20 seconds until the texture is almost smooth. Make sure not to over blend or the heat from the blade will start to melt your ice cream.
- Scoop and serve with a garnish of lime zest and coconut flakes on top. Because this ice cream is all natural, it will freeze into a hard block if put in the freezer. So enjoy it right away, and make a new batch whenever you are craving ice cream!