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Banana Ginger Coconut Ice Cream Recipe by Chef Malena Douthit

September 16, 2016 By Julie Lanford MPH, RD, CSO, LDN

banana-ice-cream-pic
Banana Ginger ice Cream
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Banana Ginger Coconut Ice Cream

Print Recipe

★★★★★

5 from 1 reviews

  • Author: Chef Malena Douthit

Ingredients

Scale
  • 4 ripe bananas, sliced and frozen
  • 1 Tbsp ginger, minced (or ½ tsp ground ginger)
  • 4 Tbsp coconut milk, chilled
  • 2 Tbsp honey

Instructions

  1. Place frozen banana pieces, ginger, and honey in food processor. Blend until smooth.
  2. Add coconut milk and blend until desired texture achieved. Ice cream can be served immediately for soft serve or freeze four hours for scoopable texture.

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Filed Under: Other

This post may contain affiliate links for products I recommend. This means if you click on a link and purchase a product, Cancer Services, Inc. will receive a small percentage of the sale at no extra cost to you. We use these proceeds to support cancer patient direct services and community education in the Triad area of North Carolina. For more information, view our disclosure policy.

Comments

  1. Brandi says

    June 19, 2019 at 1:28 pm

    I finally made this for the first time, after carrying around the recipe for awhile after first seeing here. It was delicious and pretty darn easy. Now I just have to figure out what other recipe to make right afterward, since the can of coconut milk is open!

    ★★★★★

    • Julie Lanford MPH, RD, CSO, LDN says

      August 15, 2019 at 2:59 pm

      Yah!! Coconut milk is great to add to curry dishes. And Chef Malena shared a vegan pumpkin pie, I think you can use it in there too. 🙂 julie

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