Imagine a dessert that transports you to a sun-soaked beach with just one spoonful - a creamy, dreamy ice cream that's not only incredibly delicious but also secretly healthy! This Banana Coconut Ginger Ice Cream is about to become your new obsession, promising a guilt-free indulgence that takes less than 10 minutes to prepare. Whether you're a health enthusiast, a dessert lover, or someone looking for a quick and impressive treat, this recipe will revolutionize your dessert game with its incredible blend of tropical flavors and smooth, luxurious texture.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Dessert
Serves: 4 servings
Ingredients
- 2 ripe bananas, frozen
- 1 cup coconut milk
- 1 tablespoon grated ginger
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon vanilla extract
Instructions
- Remove the frozen bananas from the freezer and let them sit at room temperature for 2-3 minutes to slightly soften.
- Peel the frozen bananas and chop them into rough chunks to help with blending.
- Grate the fresh ginger using a microplane or fine grater to extract maximum flavor and minimize fibrous texture.
- Add the frozen banana chunks, coconut milk, grated ginger, honey (or maple syrup), and vanilla extract into a high-powered blender or food processor.
- Blend the ingredients on high speed, stopping occasionally to scrape down the sides, until the mixture becomes smooth and creamy with a soft-serve consistency.
- If the mixture is too thick, add a small amount of additional coconut milk to achieve desired creaminess.
- Taste and adjust sweetness by adding more honey or maple syrup if needed.
- For a firmer texture, transfer the ice cream to a freezer-safe container and freeze for 1-2 hours before serving.
- Serve immediately for a soft-serve style dessert, or scoop into bowls after brief freezing.
- Optional: Garnish with toasted coconut flakes, a sprinkle of ground ginger, or a drizzle of honey before serving.
Tips
- Banana Freezing Hack: Always use very ripe bananas for maximum sweetness, and freeze them in advance. Peel and chop them before freezing to make blending easier.
- Texture Matters: Let frozen bananas sit at room temperature for 2-3 minutes before blending to ensure smooth, creamy consistency without over-melting.
- Ginger Pro Tip: Use a microplane or fine grater to extract maximum ginger flavor while avoiding tough, fibrous pieces.
- Customize Your Sweetness: Start with less honey or maple syrup and adjust to taste. Ripe bananas provide natural sweetness.
- Blending Technique: Blend in short pulses initially, then switch to high speed. Scrape down sides to ensure even blending.
- Serving Flexibility: Enjoy immediately for soft-serve style or freeze for 1-2 hours for a firmer ice cream texture.
- Garnish Creatively: Experiment with toppings like toasted coconut flakes, chopped nuts, or a sprinkle of ground cinnamon for extra flavor.
Nutrition Facts
Calories: 191kcal
Carbohydrates: 22g
Protein: 2g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
