Homemade Coconut and Banana Ice Cream

You need to start this recipe the night before. Begin by chopping your ripe bananas into thin slices. Place these into ice cube trays and cover with the reduced fat coconut milk. Place in the freezer overnight.

Next day take your ice cube trays out and place the banana- coconut cubes into a food processor. Begin to pulse the frozen cubes to start breaking them down.

Once they start to blend properly add your desiccated coconut and blue spirulina. Continue to blend until you have a lovely smooth mixture. At this point you could taste your ice cream to see if it is sweet enough and if not add a little bit of maple syrup. The trick to getting a sweet ice cream without adding extra sweet products is to use really ripe bananas.

You can eat your ice cream at this point or chill in the freezer again for a short while. If you make bigger quantities to store in the freezer you will need to re-blend each time before eating to get the lovely creamy consistency.

Why not try adding dates and sprinkle of sea salt for your very own salted caramel or even some fresh strawberries or raspberries to the ice cube trays at the beginning. The sky really is the limit. Enjoy x