Banana Coconut Ice Cream Food

VEGAN BANANA-COCONUT ICE CREAM (SOY-FREE)

Steps:

• Place all ingredients except shredded coconut and carob chips in blender or food processor. Puree, scraping sides occasionally, until uniform.
• If you used frozen bananas, pour the mixture directly into the frozen cannister of a 1-quart ice cream maker and freeze according to the manufacturer's directions.
• If you used room-temperature bananas, chill the mixture in your refrigerator for at least a few hours before pouring into the frozen cannister.
• If you don't have an ice cream maker, you can freeze the mixture and then puree it again in your food processor, but it won't be as creamy.
• If using shredded coconut and/or carob/chocolate chips, add them to the ice cream maker in the last 5-10 minutes.
• Enjoy, and store leftovers in the freezer.

3-INGREDIENT BANANA, RASPBERRY AND COCONUT "ICE CREAM"

Steps:

• Peel the bananas and cut into 1-inch pieces. Freeze until completely solid, preferably overnight.
• Pulse the banana chunks, coconut oil and 2 tablespoons of the raspberry jam in a food processor to begin breaking the bananas up. Stop, scrape down the sides and stir the mixture up a few times to help it along. Keep pulsing until the mixture is smooth like ice cream.
• To serve, swirl the remaining tablespoon of jam into the mixture. Eat right away, or freeze in an airtight container for up to 3 days.

BANANA COCONUT ICE CREAM

Steps:

• Cut bananas into 1/2-inch-thick slices and arrange in one layer in a shallow baking pan. Freeze bananas 15 minutes, or until firm. In a blender or food processor purée bananas with remaining ingredients until smooth. Freeze mixture in an ice-cream maker.

CHOCOLATE BANANA ICE CREAM

Steps:

• Cut each banana into 6 chunks and freeze until rock solid, preferably overnight.
• Put the banana chunks, cocoa powder and coconut oil in a food processor and process. Hang on, your food processor may jolt in the very beginning! The bananas will look crumbly at first, then gooey and eventually light and creamy- just like ice cream. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Serve right away or scrape into a container and freeze until ready to serve.

ROASTED BANANA COCONUT ICE CREAM

Steps:

• 1. Place bananas and dates in a 11-by-7-Inch Pyrex baking dish.
• 2. Drizzle with vanilla and coconut oil.
• 3. Bake at 375° for 35 to 45 minutes, until bananas begin to caramelize and smell fragrant --do not let burn.
• 4. Place banana fixins and coconut milk in vita-mix and puree on highest setting until smooth.
• 5. Place mixture in ice cream maker and freeze according to directions.
• 6. Top with nuts, berries or sprinkles and serve.

QUICK BANANA ICE CREAM

Steps:

• Pop the banana chunks on a flat tray and cover well. Freeze for at least 1 hr, or until frozen through. When ready to eat throw the banana into a food processor and whizz until smooth with enough of the milk to achieve a creamy texture. Scoop into 4 bowls or glasses, then top with the sauce and nuts.