Dairy-Free, Coconut, Banana Ice Cream

Servings: 8
Preparation Time: 5 minutes active preparation

Ingredients:

• 3 1/2 cups cold coconut milk*
• 2 large or 3 small bananas, frozen
• 1/3 cup maple syrup
• 2 teaspoons vanilla
• pinch salt

Homemade Coconut Milk:

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Directions:

Blend all ingredients. Pour into your ice cream maker, ice cream ball, or use any preferred ice cream making method.

Kelly from Monterey, CA, won $50 for this recipe and photo! Submit your recipes here!

Dairy-Free Mint Chip Ice Cream

Servings: 4
Preparation Time: 10 minutes

Ingredients:

• 4 large bananas, frozen (broken into small pieces)
• 1/4 cup fresh mint leaves
• 1 avocado, peeled
• 1 tablespoon coconut oil, melted
• 1 tablespoon cocoa powder
• 1 teaspoon raw honey

Directions:

In a small saucepan, melt coconut oil and stir in cocoa powder and honey. Whisk until smooth.

In a blender, combine bananas, mint, and avocado. Puree until smooth. Slowly pour chocolate sauce into banana mixture and pulse just a few times to get a chip-like texture.

Serve immediately for soft serve consistency. Alternately, freeze the ice cream in a covered container for up to 2 hours to enjoy harder scoops (as pictured above in photo).

Recipe submitted by Courtney from Columbus, KS. Prepared by Orissa. Submit your recipe here!

Chocolate-Smothered Coconut Ice Cream

Servings: 6

Ingredients:

Coconut Ice Cream:

• 3 cups fresh coconut milk*
• 2 cups dried coconut flakes
• 2 cups water
• 4 tablespoons raw honey

Warm Chocolate Sauce:

(Make this approximately 15 minutes before you serve.)

• 1/2 cup coconut oil
• 1 cup raw honey
• 2/3 cup organic 100% cacao powder

Directions:

Ice Cream:

Place coconut milk in a saucepan over medium heat. Reduce milk to 2 cups (about 2 hours), stirring often. Use a calibrated thermometer to be sure you do not go above 110 degrees F. Using a food processor, finely chop the coconut meat. Add to a large bowl and cover with the water. Stir often. Continue to soak until coconut milk is finished reducing.

Drain coconut well and add reduced coconut milk and honey. Blend in food processor until smooth and creamy. This is your ice cream base. Freeze in an ice cream maker per manufacture’s instructions. After the cycle is complete, use a small ice cream scoop (one that is half the size of a traditional ice cream scoop) and make 24 uniform ice cream scoops. Set on a small sheet pan. Place in the freezer and freeze for 1 hour. Remove from the sheet pan and either serve or store in an airtight, covered container in the freezer.

Warm Chocolate Sauce:

Melt coconut oil in a double boiler with the water heated to 110 degrees F. Whisk in honey until well blended before adding cacao and mixing until smooth.

To serve:

Place 3 scoops of ice cream in each dish. Spoon the warm chocolate sauce over the scoops (You want it to look like the picture.). Allow this to set up for 1 minute. Repeat a second layer over the first layer and allow to set up for 1 minute. Now cover with a third layer and serve. ENJOY!!

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

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