Vegan Banana Coconut Ice Cream

Name: Vegan Banana Coconut Ice Cream
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 2
Cuisine: Global
Ingredients: 1 kilograms very ripe medium bananas (about , peeled; 237 milliliters coconut milk; 59 milliliters virgin coconut oil (see note above); 177 milliliters light corn syrup; 1 Tbsp dark rum; 0 teaspoons kosher salt; 1 Tbsp lemon juice from half a lemon

This gluten free and vegan recipe serves 2. One serving contains 1343 calories, 8g of protein, and 53g of fat. It can be enjoyed any time, but it is especially good for Summer. A mixture of bananas, corn syrup, virgin coconut oil, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 4 hours.

Instructions

In a food processor, purée bananas and lemon juice until no lumps remain. With the food processor running, slowly pour in coconut, corn syrup, coconut oil, rum, and salt in slow streams.

Ingredients you will need

Coconut Oil

Lemon Juice

Corn Syrup

Banana

Coconut

Salt

Rum

Equipment you will use

Food Processor

Strain mixture into a bowl or container and press down on the surface with plastic wrap so the mixture isn't exposed to air. Refrigerate until very cold, 3 to 4 hours, then churn in ice cream maker according to manufacturer's instructions.

Ingredients you will need

Ice Cream