Banana Ginger Coconut Ice Cream
- 4 ripe bananas, sliced and frozen
- 1 Tbsp ginger, minced (or ½ tsp ground ginger)
- 4 Tbsp coconut milk, chilled
- 2 Tbsp honey
- Place frozen banana pieces, ginger, and honey in food processor. Blend until smooth.
- 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.