Love a little sweetness in the evenings?
So do we. I used to buy coconut ice cream, but after looking at the sugar content I decided that we could make a better version at home. Still sweet, but without the unnecessary extras like belly aches and bad moods that seem to always accompany a sugar crash. And since the four of us were not born with a deficiency in sugar, I feel like this is the right way to go.
Have you had homemade ice cream lately? It's delicious. It's not complicated to make and takes less than 5 minutes. You do not have to have an ice cream maker. Ours is collecting dust since we prefer to use our food processor or our blender. My boys' favorite recipe has only 4 ingredients. It is creamy and comforting. And you may even like it better than what you buy at the store.
Feeling courageous? You won't regret it. We make the following recipe every few weeks—it makes us happy, hopefully it will please your household as well.
4 overripe bananas, 1/2 can full fat coconut milk, 1 cup frozen blueberries and 1 Tbsp lemon juice
Cut the bananas into chunks, wrap in parchment paper and freeze for a minimum of 2 hours. Once bananas are frozen, pull out of freezer and place in a food processor or blender. Let sit for 10 minutes. Then add in the other ingredients and turn your machine on. If you use a blender, the ice cream will have more of a soft frosty consistency.
Play around with this recipe! Use your creativity. Have your kids or special some ones choose the add-ons. Instead of blueberries, opt for pineapple or kiwi. Or do a banana, coconut milk and sunflower seed combination. Create an ice cream bar with toppings like coconut flakes, slivered almonds and cacao nibs. Whatever you make will taste delicious.
My kids like to say, "bon appetit, now you may EAT!" Enjoy this sweet treat my friends.