Banana Ice Cream

In warm weather, this dessert is a favorite with everyone. Ripe bananas are glycemic, but what the heck--it's still a fairly safe summer treat. Try serving with raspberry coulis.

Updated at: Sun, 10 Nov 2024 01:29:37 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories116.7 kcal (6%)

Total Fat7.9 g (11%)

Carbs11.3 g (4%)

Sugars5 g (6%)

Protein2 g (4%)

Sodium18.2 mg (1%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

14 ouncecan coconut milk

2 Tbspxylitol

or more to taste

1 Tbspvanilla extract

2 tspfresh lemon juice

Instructions

Step 1

Combine the coconut milk, xylitol, vanilla extract, xanthan gum, and eggs in your blender and mix well.

BlenderMix

can coconut milk14 ounce

xylitol2 Tbsp

vanilla extract1 Tbsp

xanthan gum½ tsp

eggs2

Step 2

Meanwhile, mash the bananas with a fork, together with the lemon juice, and add to the blender. Mix all together.

Fork

bananas4

fresh lemon juice2 tsp

Step 3

Place the mixture in an ice cream maker and proceed following the instructions of the machine. If you don't have an ice cream maker, then just place the mixture in a bowl, which you then place in the freezer. In this case, you need, from time to time, to fold the frozen edges in towards the middle and so entrain air bubbles to lighten the mixture. Do this after 1 hour, once more after the second hour, and then every 30 minutes for the next 2 hours.