thePULSECreamy Coconut Milk Ice Cream
Ingredients:
13 oz. of full-fat coconut milk, refrigerated
1-2 frozen bananas (Suggestion: peel and cut them into pieces ~ or at least in half ~ before freezing them)
½ tsp vanilla extract
Extra sweetener (stevia, xylitol, or coconut nectar), if desired
Add flavorings to taste; try cacao powder (my fave add-in!) or nibs, nuts, berries, more coconut, extracts, etc.
You can add a pinch of high-quality sea salt to bring out the sweet flavor, though it’s not necessary (if you’ve never tried using salt to bring out sweetness, give it a shot ~ you’ll be amazed at how the saltiness makes the sweetness pop!)
Directions:
Mix the coconut milk, bananas, sweetener, vanilla, and fruit or extracts in the blender. Do a taste- test (right, like you weren’t going to anyway! J) to see if you need to add anything before you put it in the freezer or ice cream maker.
Chill the mixture in the refrigerator and then run it through your ice cream maker, if you have one. At the end, you can mix in the dry ingredients (cacao nibs, nuts, etc). Put the ice cream in an airtight container and store it in the freezer.
If you don’t have an ice cream maker, you don’t even have to go out and buy one! The texture won’t be exactly the same, but you can pour your mixture into a freezer-safe container and then whisk it every 30 to 60 minutes so it doesn’t turn into a frozen block, until it’s ready (about three hours).
Banana Fro Yo
Ingredients:
Frozen banana
Directions:
Peel a banana, slice it up, then freeze it. What could be easier?? Put the frozen banana in the food processor or Vitamix and let it run until it fluffs up and looks creamy. Scoop it into a bowl and enjoy! You can add in vanilla extract, cacao, frozen strawberries (these, along with the tiniest bit of shredded coconut, get my vote!), fresh mint, or anything else you like to create your favorite flavor of ice cream.
ENJOY!!!
For more information and more yummy (and healthy!) recipes from Kimberly, please visit www.kimberlysnyder.net.
