BANANA COCONUT GINGER ICE CREAM

If you have followed my blog long enough, you know that I love my banana ice creams! The reason being is that I don't have an ice cream maker, or the space for one, so I make due by blending up banana's with all kinds of fun ingredients. They can be served as a soft-serve, or frozen for a few hours and scooped out like ice cream. The best of both worlds. Just blend your ingredients and enjoy now or later. Easy and done!

This recipe came about on a whim. I threw these ingredients together and it worked beautifully (of course, this combo is a no brainer!). My taste buds were extremely pleased and if you love these ingredients, yours will be too! 

 Get ready for summer with some of the easiest ice cream you'll ever make!

Soft-serve or frozen....you choose!

BANANA COCONUT GINGER ICE CREAM

Ingredients

• 3 frozen bananas
• 2 - 3 tablespoons coconut butter, coconut milk* or 3 tablespoons shredded coconut
• 2 tablespoons pure maple syrup
• 1 tablespoon ginger, minced
• splash or two of unsweetened vanilla almond milk

Place ingredients into your food processor/blender, except milk, process, adding milk as needed through the feeder to help move the mixture around, blend until fairly smooth and creamy. 

For soft-serve: eat right away.

For ice cream: place mixture into a freezer safe container, cover and place in the freezer for at least 4 hours before serving. Scoop out like ice cream and serve.

Serve with mini chocolate chips, shredded coconut or whatever you like.

Serves 2 to 3...or one as a meal.

Notes: 

*Canned coconut milk should be chilled before using, store the remaining in the refrigerator for up to a week.

If using shredded coconut, place in food processor/blender and blend until finely shredded or creamy.

Try not to over blend, it will become almost frothy. I personally didn't care for over blending.

Adjust ingredients to suit your taste.