Banana-Coconut Ice Cream
I grew up in a family that considers ice cream to be a necessary food group, so you can understand why it's one of my weaknesses. As I've gotten older, though, I simply don't (and can't) indulge as often as I did in the past. I've found a way to enjoy this tasty treat without all the sugar and empty calories. This recipe is a breeze to make and completely Daniel Fast friendly. It's especially wonderful on a hot, summer day, but, honestly, it will work just fine ANY time of the year.
- 2 14-ounce cans coconut milk
- 2 bananas, peeled, sliced
- ¼ cup Date Honey (or 6-7 soaked dates, drained)
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)
- 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.