Banana Coconut Milk Freeze

Banana Coconut Milk Freeze

  • Prep: 15 min
  • Cook Time:
  • Total: 15 min
  • Serving: 4
Cool your palate with a fast and frosty blend of bananas and coconut milk. This faux ice cream, inspired by Sally Schneider's recipe in A New Way To Cook, tastes sublime despite the absence of heavy cream and sugar.


  • 1 pound unpeeled very ripe bananas (about 3 medium)
  • ½ cup lite coconut milk or vanilla flavored soymilk
  • 1 tablespoon powdered sugar, or to taste
  • 1 teaspoon spiced rum or vanilla extract
  • Garnish
  • ¼ cup shredded coconut, toasted
  • ¼ cup shaved semi-sweet chocolate or miniature chocolate morsels


  1. Peel the bananas and cut into ½ inch slices.
  2. Place on a large baking sheet in a single layer and freeze until solid, about 1 hour.
  3. In a food processor or blender, puree frozen banana until smooth and creamy, scraping down sides occasionally.
  4. With motor running, slowly add milk, sugar, and rum or vanilla extract.
  5. Process until mixture has the consistency of soft ice cream.
  6. Serve immediately with a sprinkle of toasted coconut.


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