I stumbled upon this little gem of a recipe tonight when I was in a fix and needed something. Well, I always need something, but lately I’ve been too busy to make dessert. With the new exercise routine no dessert is no bueno; enter this tasty little treat.
Since abandoning milk (le sigh) I’ve been on the search for a recipe using coconut milk that doesn’t taste like coconut milk. Mr. H. is satisfied with a chocolate version of Sally Fallon’s vanilla ice cream, found in Nourishing Traditions, but I am not. The banana in this recipe almost completely masks the coconut flavor, and although I LOVE coconut, I don’t want it for every meal, snack, dessert and second dessert of the day. I had fully intended to throw in some unsweetened dried coconut to give this some texture but it slipped my mind and I’m glad it did because this doesn’t need anything. This is banana ice cream, and it is not ashamed.
But before we get to that recipe, I just wanted to share some things that are making me happy.
I’ve mentioned before that we have some friends that have been kind enough to let Mr. H. plant some things on their property. What I didn’t mention is that they themselves grow a ridiculous amount of food up there, and they are teaching us so much. Swanson farm is already producing, and it was nothing short of awe-inspiring to see the little tiny seeds Mr. H. dropped into the soil turn into this…
First of all, everything he is growing this year is heirloom, and he and Mr. S. (OF COURSE) grow organically, so to see these amazing long radishes pushing themselves up and out of the ground was almost like the first time I’d SEEN a vegetable. I sound loony, I know. This is hard to explain, but you guys, it’s MIRACULOUS! Good job evolution (insert snotty sarcasm face).
Oh the things they are growing!
In other news, the flowers at home are off the hook and I cannot stop taking pictures of them. The doors are open and the warm air is rushing through the house and I’m barefoot. My baby is eating farm fresh foods and I am constantly cutting flowers. I’m exercising daily and feeling great. My sister got me a live source B vitamin that gives me an insane amount of energy. On top of all the other good things (SUN) the B vitamin has me reorganizing and redecorating my house like mad, and in the process of doing that I clean which makes me even happier! Who doesn’t love a clean, organized, flower-filled, warm, happy home?
It’s the little things.
It’s this little thing.
Now, ice cream.
Dairy-Free Roasted Banana Ice Cream (Adapted from Ari’s Menu)
1Tbsp coconut oil
3 bananas, peeled and sliced
1 can coconut cream (I use the kind from Trader Joes)
1Tbsp maple syrup
pinch of sea salt
Heat oven to 400 degrees. Line a pan with parchment paper and place sliced bananas close together and drizzle coconut oil over them. Bake 15-20 minutes.
Place roasted bananas in blender and add coconut cream, maple syrup, and pinch of salt (I used a vitamix, but any blender would do here). Blend until smooth and place in a bowl and refrigerate at least 2 hours, until thoroughly chilled. Freeze according to your ice cream maker’s instructions.
This might have to be my favorite dairy-free ice cream yet. Enjoy!!