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Quick 2-ingredient ice cream without ice cream maker
Preparation time: 5 mins + 3 hours freezing time
Main ingredients: banana, coconut
difficulty level: easy
serves: 1
suitable for: vegan, lactose-free, gluten-free, nut-free, paleo, raw food, and delicious "even so"
I know i know, what you see in that picture above is more than 2 ingredients, but that's just because i went crazy on the toppings, haha! - i also just noticed that this colourful ice cream bowl would be perfect for 4th of July! -
The "pure" coconut ice cream looks like this:
The "pure" coconut ice cream looks like this:
Ingredients
3 large ripe bananas, frozen
around 1/2 cup dried shredded coconut or fresh coconut meat - i'm using shreds and larger roasted flakes
a tiny splash of coconut water
1 tbsp coconut blossom sugar or agave syrup (optional)
also:
- a high-speed blender or food processor (NO NEED FOR AN ICE CREAM MAKER!)
Instructions
Break your frozen bananas into pieces and place into your blending machine (high-speed blender, food processor or ice cream maker). Blend until a creamy, chunky mass forms. Now add the coconut shreds or coconut meat and a splash of coconut water. Not too much though, or else it's going to be too liquid. You could probably use coconut milk instead of coconut water as well!
I also heard that one can make coconut ice cream by just freezing pure coconut milk, and then spooning it out of the container. But for me personally that's way too fatty so i would get sick after a few spoonfuls, and i'd rather enjoy a huge bowl of fat-free and pain-free ice cream ;) Either way -
Blend again for a few seconds for everything to combine nicely, and transfer into your favourite bowl. Then i added my coconut blossom sugar, seen above - or use any other sweetener you like! And then, like i said, i went crazy on the toppings: raspberries, blueberries, blackberries, currants, fresh dates, buckwheat, coconut blossom sugar, roasted coconut flakes... it was heavenly!! i especially loved the crunchy buckwheat on top!
But of course you can skip all those toppings and enjoy your coconut ice cream plain - it tastes just as delicious! well, almost...
3 large ripe bananas, frozen
around 1/2 cup dried shredded coconut or fresh coconut meat - i'm using shreds and larger roasted flakes
a tiny splash of coconut water
1 tbsp coconut blossom sugar or agave syrup (optional)
also:
- a high-speed blender or food processor (NO NEED FOR AN ICE CREAM MAKER!)
Instructions
Break your frozen bananas into pieces and place into your blending machine (high-speed blender, food processor or ice cream maker). Blend until a creamy, chunky mass forms. Now add the coconut shreds or coconut meat and a splash of coconut water. Not too much though, or else it's going to be too liquid. You could probably use coconut milk instead of coconut water as well!
I also heard that one can make coconut ice cream by just freezing pure coconut milk, and then spooning it out of the container. But for me personally that's way too fatty so i would get sick after a few spoonfuls, and i'd rather enjoy a huge bowl of fat-free and pain-free ice cream ;) Either way -
Blend again for a few seconds for everything to combine nicely, and transfer into your favourite bowl. Then i added my coconut blossom sugar, seen above - or use any other sweetener you like! And then, like i said, i went crazy on the toppings: raspberries, blueberries, blackberries, currants, fresh dates, buckwheat, coconut blossom sugar, roasted coconut flakes... it was heavenly!! i especially loved the crunchy buckwheat on top!
But of course you can skip all those toppings and enjoy your coconut ice cream plain - it tastes just as delicious! well, almost...
Maisy
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