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I recently did a post on Chocolate Banana Nice Cream. But the number of bananas that ended up in my shopping basket this week was kind of prolific, and I just couldn’t pass up the chance to experiment with this coconut banana ice cream version too.
It’s a cold and creamy treat with a hint of tropical flavors. Mini Chef gobbled this up and so did the rest of my family! This is one recipe we’ll be making again and again. I hope you will enjoy it as much as we did!
This recipe is naturally Paleo, dairy-free, processed sugar-free, and gluten-free. It is also a vegan ice cream.
That being said, you can add anything to this which could change the status of any of those. So be aware of the ingredients you purchase and make sure they fit your dietary requirements before using them.
There really isn’t too much you can’t change about this. You can blend in other ingredients, add mix-ins like chocolate chips or shredded coconut, or even add a little unsweetened cocoa powder to the blender. The taste and texture will change slightly based on any changes you make, but it will always be delicious. Here are a few more suggestions:
- Toasted coconut
- Frozen Mango
- Dark chocolate
- Pinch of salt – A small pinch will help bring out the sweetness.
- Vanilla extract – Not vanilla flavoring
- Lime peel (or zest)
- Maple syrup
- Nut butter
- Frozen berries such as strawberries
- Other sweeteners such as coconut sugar work great here.
About The Bananas
The level of banana flavor in your finished ice cream will depend heavily on how ripe your bananas are.
- For lighter flavor – Opt for just-turned-yellow bananas.
- For heavier flavor – Opt for spotting bananas. Ripe bananas have a stronger flavor.
About The Ingredients
Bananas – Sliced and frozen ahead of time. Freeze them in a single layer on a parchment-lined cookie sheet. The thinner you slice them, the faster they will freeze and the easier they will blend. Never put large chunks of frozen banana into your blender or food processor. You will risk burning out your motor.
Canned coconut milk – Kept in the freezer for 90 minutes before using. You only want this partially frozen. Never freeze this completely. If it happens accidentally, let it thaw at least halfway before using it or you will burn out the motor on your blender or food processor. Also, if you prefer, you can substitute the coconut milk with unsweetened almond milk.
How To Make Coconut Banana Nice Cream
Slice and freeze your bananas the night before. Then, 90 minutes before you plan to make the ice cream, put the coconut milk in the freezer as well. You don’t want it completely frozen, but partially frozen is a big plus here.
Transfer the partially frozen coconut milk into the blender tumbler or food processor.
Add the frozen banana slices on top of that.
Blend until smooth, stopping the blender from time to time to scrape and/or tamper the sides as needed. If you feel the motor straining too much, you can add extra coconut milk in small amounts.
Scoop into serving bowls or into a waffle cone, and enjoy.
About The Consistency
This is roughly the consistency of soft serve ice cream. How firm it is after blending will depend heavily on how frozen your ingredients were and whether you added any extra liquid to avoid burning out your motor. While it’s obviously possible to get scoopable ice cream, any small adjustment can change the consistency to that of soft serve.
Can You Store This Coconut Banana Nice Cream?
I do not recommend it. This is better eaten directly after making it. If you freeze it, it will freeze rock hard. And when it thaws, the texture isn’t the same. That said, if you must freeze it, you could potentially thaw it partway, and then blend in a few more frozen bananas to get the consistency back to where it’s supposed to be.
For this recipe, you’ll need either a food processor or a strong, high speed blender (like a Vitamix). Here are some suggestions. Click the image to be taken to that product on Amazon. (Affiliate links)
More Nice Cream Recipes
Coconut Banana Ice Cream Recipe Card
Coconut Banana Nice Cream
- 1 Blender or food processor
- 5 large bananas (sliced and frozen ahead of time)
- ⅓ cup canned coconut milk (kept in the freezer for 90 minutes before using)
- Slice and freeze your bananas the night before. Then, 90 minutes before you plan to make the ice cream, put the coconut milk in the freezer as well. You don't want it completely frozen, but partially frozen is a big plus here.
- Transfer the partially frozen coconut milk into the blender tumbler or food processor.
- Add the frozen banana slices on top of that.
- Blend until smooth, stopping the blender from time to time to scrape the sides as needed. If you feel the motor straining too much, you can add extra coconut milk in small amounts.
- Scoop into serving bowls and enjoy
Recipe from the Gracious Pantry® archives, originally posted on 5/11/10.