Cool down on a warm summer’s day with a homemade coconut ice cream recipe that helps you actually feel as light as you want! This vegan coconut ice cream recipe is sweetened with frozen bananas and topped with sweet, but rich-in-flavor roasted strawberries. You can eat to your heart’s delight without feeling weighed down.
The key in this recipe is to peel, chop and freeze the bananas before-hand. That way, you can achieve a fluffy, ice-cream-like consistency reminiscent of traditional ice cream put through the tedious process of an ice cream maker. The strawberries could be swapped for any other berry or simply left raw. I personally like how the flavor deepen after the strawberries are cooked. It adds such a delightful flavor profile. Enjoy!
Vegan Banana Coconut Ice Cream Recipe with Roasted Strawberry Topping
For the ice cream:
- 2 large bananas
- 3/4 cup BPA-free canned coconut milk
- 1 tablespoon maple or agave syrup
- Dash of sea salt
For the strawberries
- 3 cups of strawberries
Directions: Place a can of coconut milk in the coldest part of the fridge. Opt for a BPA-free version. Meanwhile, peel and cut the bananas and place the pieces into a sealed plastic bag. Seal and freeze for at least 4 hours. About 1 hour before the bananas are ready, preheat the oven to 400 degrees Fahrenheit. Stem and chop the strawberries in half, placing them on an ungreased baking sheet. Place into the oven and let bake for 25 minutes, or until softened and slightly caramelized. Remove from the oven and set aside to cool.
Once the bananas are ready, remove them from the freezer and toss them into a food processor. Remove the coconut milk from the fridge and scoop out 3/4 cup of the thickest part of the can (saving any liquid for another recipe, like a smoothie). Add the coconut cream to the food processor. Next, add the syrup and sea salt. Process until the mixture is fluffy and has a soft-serve like consistency. Remove from the food processor and place into a plastic wrap lined dish that rises about 2 inches up the side. Place into the freezer while you prepare the strawberry topping. This step is optional and only necessary if you want to chill the ice cream so that it is more “scoopable”. Otherwise, it will have a thinner, soft-serve like consistency.
Clean the food processor and add the cooled roasted strawberries to the processor. Pulse until consistent but still chunky. After about 20 minutes, remove the ice cream from the freezer and use a scooper to assemble ice cream on a serving dish. Top with the roasted strawberries.
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Photo Credit: Stu_Spivack