RECIPE | Banana Coconut & Ginger Ice Cream

Yum! That's what we thought, too. This afternoon heat is just screaming for ice cream, so we search for a simple, ready-in-minutes recipe that was simple and delicious. The Simple Veganista has created an ice cream recipe that is both of these things and nutritious! Sold. 


3 frozen bananas
2 - 3 tablespoons coconut butter, coconut milk* or 3 tablespoons shredded coconut
2 tablespoons pure maple syrup
1 tablespoon ginger, minced
a splash or two of unsweetened vanilla almond milk

Place ingredients (except milk) into your food processor/blender, process, adding milk as needed through the feeder to help move the mixture around, blend until fairly smooth and creamy.

For soft-serve: eat right away. For ice cream: place mixture into a freezer safe container, cover and place in the freezer for at least 4 hours before serving. Serve with mini chocolate chips, shredded coconut or whatever you like. Serves 2-3. 

Notes: *Canned coconut milk should be chilled before using, store the remaining in the refrigerator for up to a week. If using shredded coconut, place in food processor/blender and blend until finely shredded or creamy. Try not to over blend, it will become almost frothy. I personally didn't care for over blending. Adjust ingredients to suit your taste.

See more from The Simple Veganista [here]

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