Banana-Coconut Ice Cream
Ingredients
- 2 14-ounce cans coconut milk
- 2 bananas, peeled, sliced
- ¼ cup Date Honey (or 6-7 soaked dates, drained)
Instructions
- Place ingredients in a food processor or blender. Mix until smooth. Place in a covered glass bowl in freezer 5-6 hours or until firm (but not solid). If the mixture gets too hard, set it out on the kitchen counter to thaw until soft enough to serve.
- Yield: 12 servings (serving size: 1/2 cup)
Notes
- If using whole dates instead of Date Honey, soak dates in ¼ cup water. Let sit at room temperature 2 hours or until softened. Drain water and place dates in food processor with coconut milk and bananas. Process until smooth, and freeze.
- To add a strawberry flavor, mix in 2 cups sliced strawberries.