Not only is this version of ice cream dairy free, gluten free, sugar free and vegan, but you also don’t need any fancy equipment. What???
I’ve been toying with this idea for a while now and finally got around to trying it. My only regret is waiting so long! It’s seriously that good. So rich and decadent. Smooth and creamy. We can even get away with calling it a health food 😉
I went for a chocolate & peanut butter version for my first attempt and it didn’t disappoint. Now I’m sitting here dreaming up all of the different possibilities — strawberry? peach? cinnamon? mint chocolate chip? Yes, please!
The banana, while detectable, was not overpowering at all. If you were to do a straight vanilla or another more mild flavor, I’m sure it would draw more attention.
Also, I don’t think this recipe would stay in the freezer long term well. It’s definitely a make it when you want it, not in advance kind of recipe.
1 can full fat coconut milk (I like the Thai Kitchen brand, personally.) Prep Make
Peanut Butter Chocolate 'Ice Cream'
3 yellow bananas
1/2 teaspoon vanilla extract
Tiny pinch of salt
2-3 tablespoons cocoa powder
1/4 cup peanut butter (I used a crunchy kind that was peanuts as the only ingredient.)
The morning of: place the can of coconut milk in the refrigerator.
3-4 hours before: Peel and slice the bananas into bite size pieces. Arrange them on a plate and place in the freezer. (Don’t do this too far in advance. Bananas get weird, if they’re in the freezer too long.)
Remove the coconut milk from the refrigerator and turn the can upside down. Using a can opener, remove the bottom of the can and drain the clear liquid. (Reserve as a future smoothie base.)
Using a spoon, scoop out the solidified white coconut milk into a food processor or high powered blender. Process until it resembles whipped cream, about 1-2 minutes. (If you haven’t made coconut milk whipped cream this way, you’re missing out!)
Add the banana pieces, vanilla and salt. Process until smooth, 3-4 minutes. Process in the cocoa powder, 1 tablespoon at a time, until you reach your desired chocolatey-ness. Drop 1 spoonful of peanut butter in at a time, pulsing between each addition.
Scoop into a large bowl and stash in the freezer for 20-30 minutes.
1 can full fat coconut milk (I like the Thai Kitchen brand, personally.)