I grew up in a family that considers ice cream to be a necessary food group, so you can understand why it's one of my weaknesses. However, as I've gotten older, I simply don't (and can't) indulge as often as in the past. However, I've found a way to enjoy this tasty treat without all the sugar and empty calories. Today's recipe is Banana-Coconut Ice Cream, which is a breeze to make and completely Daniel Fast friendly. It's especially wonderful on a hot, summer day, but, honestly, it will work just fine ANY time of the year. Enjoy!
Banana-Coconut Ice Cream
2 (14-ounce) cans coconut milk
2 bananas, peeled, sliced
¼ cup Date Honey or 6-7 soaked dates, drained
Place ingredients in a food processor or blender. Mix until smooth. Place in a covered glass bowl in freezer 5-6 hours or until firm (but not solid).
Yield: 12 servings (serving size: 1/2 cup)
Recipe Notes
- If using whole dates instead of Date Honey, soak dates in ¼ cup water. Let sit at room temperature 2 hours or until softened. Drain water and place dates in food processor with coconut milk and bananas. Process until smooth, and freeze.
- To add a strawberry flavor, mix in 2 cups sliced strawberries.
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