Earlier this week the weather was unseasonably hot, with temperatures in the high 80s. That’s, like, unheard of for Missouri! Things have cooled off some, but my food processor is just heating up.
Earlier this week the weather was unseasonably hot, with temperatures in the high 80s. That’s, like, unheard of for Missouri! Things have cooled off some, but my food processor is just heating up.
This year, no doubt, banana ice cream will be my savior. I’m trying to improve my eating habits, you see (I know, lolz all around ), and banana ice cream is a frozen snack I can actually feel good about. A serving plus of fruit, y’all! No added sugar! (Usually.) Suitable as a breakfast food! (Though I haven’t taken it this far; not yet, anyway. Talk to me again in July.)
Plus it’s a great way to use up leftover sweets: simply stir in the junk food of your choosing and voila! – you’ve just created a new ice cream flavor. You rock! (Again I refer you to this post See, e.g., the Banana Almond Joy Ice Cream.)
So here’s a blend I came up with last week and have been munching on ever since. I love shredded coconut in banana ice cream – I think the shreds make it a bit lighter, fluffier, and more voluminous than it might otherwise be. But maybe that’s just me? Whatever, it’s delish. And no ice cream machine or hot, sweaty stovetop cooking required!
Chocolate Chip Coconut Banana Ice Cream
- (Makes just under one quart of ice cream.)
- 3 tablespoons cocoa powder
- 1/3 cup shredded coconut
- sugar to taste (optional)
1. Toss the chocolate chips into the food processor and pulse until they’re broken up into smaller bits.
2. Add the bananas and blend until smooth. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!
Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.
Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.
3. If the bananas aren’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste. Any sugar works fine – white, brown, etc. – but I find that powdered sugar results in a smoother blend.
4. Add the cocoa powder and shredded coconut and pulse until blended.
5. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).