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Tropical Banana Coconut Nice Cream

Tropical Banana Coconut Nice Cream That'll Cool You Down

Tropical Banana Coconut Nice Cream is a refreshing, vegan dessert made with ripe bananas and coconut milk, perfect for warm days.
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Prep Time 15 minutes
Cook Time 3 minutes
Freezing Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 cups
Course: Desserts
Cuisine: Tropical
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Nice Cream
  • 1 can Light Coconut Milk Substitute with full-fat coconut milk for a richer texture.
  • 3-4 pieces Ripe Bananas Use overripe bananas for optimal sweetness.
  • 1 teaspoon Amber Rum Optional; can substitute with ½ teaspoon rum extract.
  • 1 teaspoon Vanilla Extract Ensure it’s pure extract for the best taste.
  • 1 tablespoon Lime Zest Substitute lemon zest for a different citrus twist.
  • ½ cup Toasted Unsweetened Coconut Freshly toasted is best for maximum flavor.

Equipment

  • Oven
  • food processor
  • baking pan
  • Freezer-Safe Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Spread ½ cup of unsweetened coconut evenly onto a baking pan and bake for about 2-3 minutes until golden brown.
  2. While the coconut cools, combine 1 can of light coconut milk, 3-4 peeled ripe bananas, 1 teaspoon of pure vanilla extract, and 2 tablespoons of amber rum in a food processor. Blend on high until smooth and creamy.
  3. Transfer the mixture into a freezer-safe dish, smooth the top, cover, and freeze for 6-8 hours or overnight.
  4. Once set, let it sit for 5-10 minutes at room temperature before serving. Scoop into bowls, adding toasted coconut and lime zest.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 27gProtein: 2gFat: 5gSaturated Fat: 4gMonounsaturated Fat: 1gSodium: 20mgPotassium: 300mgFiber: 2gSugar: 12gVitamin C: 15mgCalcium: 2mgIron: 4mg

Notes

Using very ripe bananas ensures maximum sweetness. Avoid over-blending to maintain texture. Alcohol like rum reduces iciness and ensures a velvety consistency.

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