Ingredients
- 2 large cans of organic full-fat Coconut Milk
- 1 frozen Banana
- 4 large pitted Dates
- 1 to 2 teaspoon Vanilla Extract
- Pinch of Cinnamon
Directions
Using only a handful of ingredients, including coconut milk as the base, this ice cream is a great alternative for those of you looking for a cold and creamy treat, but would rather avoid the traditional dairy version. The result is just as decadent-tasting as the real thing, but lighter on your digestion.
Recipe Credit: foodmatters.com
Steps
1 Done | Put the cans of coconut milk in the fridge to chill nicely overnight. In the morning flip the cans over, open them and pour the liquid at the top of the can into a separate bowl. |
2 Done | Scrape the remaining coconut milk fat into a blender as this is the good stuff that we’ll use for the recipe. |
3 Done | Now combine all of the ingredients into a high speed blender/food processor and blend until you have a nice thick and creamy consistency. After blending all the ingredients, pour the goodness into a freezer-safe container and give it a good stir every half an hour or so to avoid it becoming too solid. You may have to do this 3 or 4 times but it’s well worth it. |
4 Done | When you’re satisfied with the consistency, serve and enjoy! |
