All I can say is that this recipe is simple, simple, simple - and delicious, of course. I came up with this dessert when I had a few bananas that were just staring at me, turning dark, soft and sweet. Super sweet. And having super sweet and mushy bananas is the perfect time make dessert without cupfuls of added refined sugars!
I know that my sweet tooth has changed drastically so while this dessert may be sweet enough for me, feel free to add additional maple syrup - I won't tell. Or, drizzle a little extra on top. The natural banana flavor really comes through so a simple topping of warmed almond or sunflower seed butter, honey and chopped toasted walnuts is just heaven. Here, I simply dusted the ice cream with a little powdered coconut sugar (I used a spice grinder) and cinnamon mixture I threw together at the last minute. Also heaven.
The gelatin is optional but I think it adds a creaminess and oomph to the ice cream.
Simple Banana Ice Cream
- 2 cans (13.5 oz each) full-fat organic coconut milk (I used the Whole Foods 365 brand)
- 3 really ripe bananas, peeled
- 3 tablespoons pure maple syrup
- 1 tablespoon grass-fed gelatin, optional (I used this one)
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 teaspoon sea salt
Add all of the ingredients to a blender jar, cover and blend until smooth. Pour the mixture into an ice cream maker and follow manufacturer directions for churning the ice cream until it has the consistency - usually between 20-30 minutes. Serve immediately or spoon into an air-tight container and freeze until firm, for 2-3 hours, before scooping.
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