Vegan Banana-Coconut Ice Cream (Soy-Free)

Recipe by Prose
READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place all ingredients except shredded coconut and carob chips in blender or food processor. Puree, scraping sides occasionally, until uniform.
  • If you used frozen bananas, pour the mixture directly into the frozen cannister of a 1-quart ice cream maker and freeze according to the manufacturer's directions.
  • If you used room-temperature bananas, chill the mixture in your refrigerator for at least a few hours before pouring into the frozen cannister.
  • If you don't have an ice cream maker, you can freeze the mixture and then puree it again in your food processor, but it won't be as creamy.
  • If using shredded coconut and/or carob/chocolate chips, add them to the ice cream maker in the last 5-10 minutes.
  • Enjoy, and store leftovers in the freezer.
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