Banana Coconut Milk Nice Cream
This banana coconut milk nice cream recipe makes a creamy vegan and dairy-free dessert with tropical flavors! Healthy soft serve, made in a blender! Paleo + Whole30 options, too.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup peeled and diced mango or pineapple
- 3/4 to 1 cup coconut milk or full fat coconut cream
- 2 frozen bananas
- 1/2 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
- Homemade coconut whipped cream topping
- optional 1-2 Tablespoons maple syrup to sweeten more.
- unsweetened coconut flakes or toasted coconut
Instructions
- 1
Peel and cut the mango or pineapple.
- 2
Fill the wells of an ice cube tray half full with coconut milk.
- 3
Place diced fruit inside the milk cubes.
- 4
Place ice tray in freezer until the cubes are frozen.
- 5
Once frozen add the cubes and frozen banana to a high speed blender. Add any other sweeteners or extracts, if desired. Blend on high speed. Be patient, as the blending takes some time.
- 6
Scrape down edges of blender as needed and repeat until creamy soft served is formed.
- 7
Serve immediately. Alternatively, you can place the soft serve in a lined bread pan and freeze for no churn nice cream.
- 8
Once ready to serve, let the container of banana nice cream thaw on counter for 10 minutes, then use an ice cream scoop to serve into bowls or cones.
- 9
Top with coconut flakes and/or Homemade coconut whipped cream topping