Ice cream in a coconut on a blue wooden table.
 
Banana ice cream is a staple in my summer kitchen. This healthy “ice cream” is quick, delicious and fun to make with your kids! Here’s the simple recipe, updated with coconut. Yummy!
 
INGREDIENTS
2 ripe bananas
1 tbsp unsweetened shredded coconut
1 tbsp coconut milk
 
DIRECTIONS:
Begin with ripe bananas.  Peel the bananas and cut them into coins.  Put the cut bananas into an airtight container (I use a glass pyrex) and freeze a minimum of 6 hours and preferably overnight.

Using a food processor, pulse the frozen bananas until soft. Add the shredded coconut, coconut milk and blend.  Keep blending for 1-2 minutes or until the banana turns from clumpy to gooey to a creamy ice cream-like texture.  Plain is great, or try adding cacao for a chocolate version.

Eat immediately, or for a more solid consistency re-freeze until ready to serve.  Enjoy!

Serves 2.