12.7 ounces (360 grams, about 3 large bananas) bananas
0.70 ounces (20 grams, about 1/3 cup) unsweetened shredded coconut
6.8 fluid ounces coconut cream
2 tablespoons maple syrup
1/4 teaspoon vanilla
Directions
Peel the bananas and break them up into chunks. Wrap them and freeze overnight.
Preheat the oven to 350 degrees C. Spread the coconut onto a baking sheet or a piece of foil, and put it in the preheated oven. Toast the coconut until it's a golden brown, being careful not to burn it (about 5 minutes). Let the coconut cool to room temperature.
To make the ice cream, put the frozen bananas, coconut cream, maple syrup and vanilla into a high speed blender and blend starting at low speed and working your way up gradually to high speed until the mixture is smooth and creamy. Do not over-blend, otherwise the friction will melt your ice cream.
The ice cream can be served immediately as soft-serve, or you can put it in an air-tight container and place it in the freezer for a few hours to set it so that it has the texture of a store-bought ice cream.
Serve the ice cream with the toasted coconut sprinkled on top.
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