Banana Coconut Ice Cream Recipes

Steps:

• Cut the bananas into slices and place into a freezer safe bag. Freeze until solid.
• In a food processor or blender, add frozen bananas, vanilla bean or vanilla extract, and coconut milk. Blend until smooth.
• Line a baking dish with parchment paper. Evenly distribute the banana mixture into the baking dish.
• Freeze for at least two hours.
• Before taking out the ice cream, add dark chocolate and coconut oil into a bowl. Microwave for 1 ½ minutes, stirring after every 30 seconds, until fully melted.
• Let the chocolate mixture cool completely then add crispy rice cereal. Mix well.
• Lift the parchment paper out of the baking dish to remove the ice cream.
• Cut the ice cream block into ½-inch (12.7-millimeter) cubes.
• Dip bites into chocolate mixture until evenly coated.
• Place bites on a baking tray and freeze.
• Let the bites thaw 5-7 minutes before eating.
• Enjoy!

Steps:

• Slice bananas and place in an airtight container. Freeze for at least two hours, preferably overnight.
• Place frozen banana slices in a food processor and blend until they reach the consistency of soft serve, about 4 minutes.
• Add cocoa powder and cinnamon. Blend until just combined.
• Serve immediately for soft-serve consistency or transfer to freezer for at least 2 hours for ice cream consistency.
• Garnish with strawberries.
• Enjoy!

Steps:

• Peel the bananas and cut into 1-inch pieces. Freeze until completely solid, preferably overnight.
• Pulse the banana chunks, coconut oil and 2 tablespoons of the raspberry jam in a food processor to begin breaking the bananas up. Stop, scrape down the sides and stir the mixture up a few times to help it along. Keep pulsing until the mixture is smooth like ice cream.
• To serve, swirl the remaining tablespoon of jam into the mixture. Eat right away, or freeze in an airtight container for up to 3 days.

Steps:

• Cut bananas into 1/2-inch-thick slices and arrange in one layer in a shallow baking pan. Freeze bananas 15 minutes, or until firm. In a blender or food processor purée bananas with remaining ingredients until smooth. Freeze mixture in an ice-cream maker.

Steps:

• Place all ingredients except shredded coconut and carob chips in blender or food processor. Puree, scraping sides occasionally, until uniform.
• If you used frozen bananas, pour the mixture directly into the frozen cannister of a 1-quart ice cream maker and freeze according to the manufacturer's directions.
• If you used room-temperature bananas, chill the mixture in your refrigerator for at least a few hours before pouring into the frozen cannister.
• If you don't have an ice cream maker, you can freeze the mixture and then puree it again in your food processor, but it won't be as creamy.
• If using shredded coconut and/or carob/chocolate chips, add them to the ice cream maker in the last 5-10 minutes.
• Enjoy, and store leftovers in the freezer.