Banana and coconut ice cream with mint

Banana and coconut ice cream: creamy ice cream made from banana, coconut milk, vanilla and mint. Quickly blended, with no refined sugar and only natural sweetness from the fruit.

At a glance

• Serves 2
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 210 kcal per serving
• Protein: 3 g
• Fat: 9 g
• Carbs: 28 g

Ingredients

• 3 bananas
• 50 ml coconut milk
• 2 tbsp desiccated coconut
• 1 tsp vanilla extract
• 1 pinch of salt
• 1 handful of mint

Method

You’ll need: blender · grater

1. Let the frozen banana slices soften briefly so they're easier to blend.
2. Put the bananas in the blender and blitz until you have a fine, crumbly mixture.
3. Add the coconut milk, vanilla extract and salt and keep blending until the texture is smooth and creamy.
4. Finally, briefly fold in the desiccated coconut so it keeps a little bite.
5. If needed, chill the mixture briefly if you want to shape firmer scoops.
6. Portion the ice cream and serve with mint and a little desiccated coconut.

Good to know

When you want something cold and creamy that still feels refreshing, this ice cream is just right. Sweet, fresh and nice and easy.

Swaps

Desiccated coconut → chopped almonds (contain vitamin E and magnesium; contain tree nuts); mint → lemon zest (fresh flavour without extra sweetness); vanilla extract → Ceylon cinnamon (warm spiced note)

Allergens

The recipe is dairy-free, contains coconut and is usually well suited to children; in pregnancy, ripe banana, coconut milk and fresh, well-washed mint in normal amounts are fine.

Dairy-free recipes