Banana Coconut Icecream
Yield: 12 servings (serving size: 1/2 cup)
2 400mls cans coconut milk
2 bananas, peeled, sliced
¼ cup Date Honey or 6-7 soaked dates, drained
Place ingredients in a food processor or blender. Mix until smooth. Place in a covered glass bowl in freezer 5-6 hours or until firm (but not solid). If the mixture gets too hard, set it out on the kitchen counter to thaw until soft enough to serve.
If using whole dates instead of Date Honey, soak dates in ¼ cup water. Let sit at room temperature 2 hours or until softened. Drain water and place dates in food processor with coconut milk and bananas. Process until smooth, and freeze.
- To add a strawberry flavor, mix in 2 cups sliced strawberries. Try this with other berries as well.
- Substitute some of the coconut milk with unsweetened pineapple juice for an added flavour. Be careful to not add too much otherwise the icecream may be more icy than creamy.
- Grind up some pistachios or other unsalted nuts and add them to the mixture.
(Recipe sourced from Ultimate Daniel Fast.)