With summer upon us, it is high time to start making some deliciously cool treats that are both healthy and simple to make. Here is a recipe I have conceived that is a vegan twist on classic coconut banana ice cream. This is a very creamy and smokey dish, due to the carob and coconut syrup.
Preparation Time: 5 minutes ( freezing time of bananas)
Blending Time: 2 minutes, depending on blender
Makes: 3 servings
Ingredients 4 1/2 medium to large bananas (frozen prior)
1 cup of dessicated coconut
3 tablespoons carob powder
1 1/2 tablespoons coconut syrup
1/2 cup water
Chop the bananas into equally small pieces, around 1" or 2.5 cm work well for most blenders. Remove any stringy skin attached.
Put bananas, carob powder, dessicated coconut, syrup and water into the blender and stir thoroughly to avoid the powder dusting everywhere.
Blend the mixture for about two minutes on a medium setting, or depending on your preference of consistency. Blending for more than two minutes will make a rather smooth and creamy product, whereas less than that will leave some banana chunks in place. Test around to find your ideal level.
Remove the ice cream (without ice or cream) from the blender and pour into bowls. Sprinkle with a little coconut and top with a sprig of mint. Goes ideal as a dessert or snack on a hot day. Bon appetit!