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The thing is, I haven’t owned an ice cream maker yet (at least not at the time I’m typing this post) and I’ve always wanted to get one, but that hasn’t happened yet. This coconut-coated banana ice cream is made without an ice cream maker.
Well, technically, I can say it’s exactly an ice cream. It’s made of frozen bananas and yogurt and then rolled into desiccated coconut and then freeze. This healthy dessert is satisfying though. Enough to curb the cravings for ice cream.
I’m still gonna get the ice cream maker and when that happens, please don’t be surprise to see so many ice cream posts in this blog!!!!
COCONUT-COATED BANANA ICE CREAM (NO ICE CREAM MAKER REQUIRED)
Ingredients
- 6 bananas (approximately almost 2 lbs), peeled sliced and put into the freezer in sandwich bags at least 6 hours in advance
- 9 oz (250 g) low-fat plain yogurt
- 1 Tbsp honey
- 2-3 handfuls of unsweetened desiccated coconut for coating
- 8 sweet , crunchy biscuits (optional), for serving
Instructions
- In a food processor with standard blade attachment, whiz the frozen bananas with yogurt and honey until thick and creamy. Put the desiccated coconut into a large bowl, then take 1 dessertspoon of banana ice cream and roll it in coconut until covered. You may think it will be too soft to do this, however, once you roll it in the coconut, it will get easier. They are not going to be perfectly round, that's okay
- Do this with each scoop putting then into tumblers as you go. Once you've used up all the ice cream, pop the tumblers into the freezer for about an hour or so before serving
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram
