Vegan Banana-Coconut Ice Cream (Soy-Free)

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READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Place all ingredients except shredded coconut and carob chips in blender or food processor. Puree, scraping sides occasionally, until uniform.
  2. If you used frozen bananas, pour the mixture directly into the frozen cannister of a 1-quart ice cream maker and freeze according to the manufacturer's directions.
  3. If you used room-temperature bananas, chill the mixture in your refrigerator for at least a few hours before pouring into the frozen cannister.
  4. If you don't have an ice cream maker, you can freeze the mixture and then puree it again in your food processor, but it won't be as creamy.
  5. If using shredded coconut and/or carob/chocolate chips, add them to the ice cream maker in the last 5-10 minutes.
  6. Enjoy, and store leftovers in the freezer.

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