This is my favorite simple, 5-minute ice cream recipe for summer. The version below makes a good base, but you can add all kinds of ingredients — lavender, cacao nibs, strawberries, mango, blackberries, peanut butter — to make a completely different flavor. (Probably better individually versus all together. 😜) This recipe is dairy-free and refined-sugar free, sweetened by bananas and just a touch maple syrup.
It’s part of the Summer Meal Plan (out now) full of delicious, real-food, easy healthy recipes like salmon burgers, acai bowls, buffalo chicken wings, and pina colada smoothies. All gluten-free and refined-sugar free, and easily adaptable for those dairy-free. (Just message me if you need any swaps and I’d be happy to help.)
Dairy-Free Ice Cream: Banana Coconut
Ingredients (two servings)
1 ½ frozen banana
About ¼ c. coconut milk (from a carton)
2 T. coconut flakes
1 T. maple syrup
1. Add frozen banana and coconut milk to a high-power blender.
2. Blend for 2 minutes, adding a touch more coconut milk as needed until nice and creamy.
3. Add coconut flakes and maple syrup. Blend once more, then serve fresh.
Get this dairy-free ice cream recipe and 30 more real-food recipes in the Summer Meal Plan.