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Raw Mango Coconut Banana Ice Cream

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Mango-Coconut-Banana-Ice-Cream-1

Ingredients: yields 3 pints

  • 4 1/2 cups diced, frozen banana (4 large)
  • 1/2 cup thick coconut cream
  • 1/4 tsp sea salt
  • 1 cup diced, mango
  • 1 cup coconut, shredded

Preparation:

  1. Place the frozen banana slices, coconut cream,  and salt in the food processor, fitted with the “S” blade.  Process until creamy.
  2. Transfer to a bowl and hand mix in the mango and shredded coconut.
  3. Place in freezer-proof container and freeze.  Remove from the freezer 10-15 minutes before eating.  You can also eat this right away as a delicious soft-serve ice cream.

Freezing Suggestions:

  1. Use ice cream machine.  Follow manufactures directions.
  2. Freeze in popsicle molds or 3 oz Dixie cups with a popsicle stick inserted.
  3. Freeze the ice cream in ice-cube trays. Once frozen press through a Champion Juicer, or place in a high-powered blender or process in food processor until creamy.
  4. Pour ice cream into a freezer safe container and stir occasionally as it freezes.

I thought I would lure you in by starting off with the recipe first.  Did it work?  I am guessing so if you are reading this now. :)  Here are a few tips to remember when making banana based ice creams.  Always start off with frozen RIPE bananas.  You know, the ones that have brown pocka-dots on them.   Ripe bananas are sweeter and easier on your digestion.  Don’t use fresh bananas, they need to be frozen.

Coconut cream is not 100% required in making this ice cream, but the fat in the coconut cream will give it a smoother texture.  Without it, it will be “icy”.   You can make your own with Young Thai coconuts or you can use canned.  I have placed links below to help you through either process.

Bottom line, remember that the end result of a recipe will only be as good as the quality of ingredients used.  Enjoy.

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