Vegan Banana Coconut Ice Cream
This dairy-free ice cream is rich with banana and coconut flavour. The secret to its creamy texture is emulsifying puréed bananas with coconut oil, which creates a dense and smooth consistency reminiscent of traditional ice cream. It requires just a few minutes of active preparation before chilling and churning. The result is a luscious vegan dessert that is perfect for a sweet treat.
Ingredients
- 6 very ripe medium bananas (about 2 1/2 pounds), peeled
- 1 tablespoon lemon juice from half a lemon
- 1 cup coconut milk
- 3/4 cup light corn syrup
- 1/4 cup virgin coconut oil (see note)
- 1 tablespoon dark rum
- 1/4 teaspoon kosher salt
Method
- Purée the bananas and lemon juice in a food processor until completely smooth. While the processor is running, gradually add the coconut milk, corn syrup, coconut oil, rum, and salt in a slow, steady stream.
- Pour the mixture through a strainer into a bowl. Cover the surface directly with plastic wrap to prevent air exposure. Place in the refrigerator to chill thoroughly for 3 to 4 hours. Churn the cold mixture in your ice cream maker as directed. Move to a sealed container and freeze for 3 hours. Allow the ice cream to rest at room temperature for 10 minutes prior to scooping.
Nutrition (per serving)
Sodium513000 mg
Recipe details
CategoryIce Cream
Cuisineamerican
AuthorMax Falkowitz
