Banana Coconut Raw Vegan Ice Cream

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By Lindsay Sibson

Who doesn’t love the cold, creamy and refreshing effects of a delicious bowl of ice cream?

I know I DO!

However, I’m not so down with the massive refined sugar content found in most supermarket ice creams. They end up giving me a stomach ache and leave me craving more and more sugar hours after I have finished the last spoonful.

Therefore, I went on a mission to find a better solution and decided to experiment in the kitchen with what I already had on hand – bananas and coconut milk. I blended them up and stuck the mixture in the freezer – FAIL FAIL FAIL.

My “experiment” ended up tasting like coconutty-bananaish ice cubes. NOT what I was going for.

Luckily, I did some research in the magical land of the internet and found a much yummier recipe!

Check it out below!

Benefits Of Banana-Coconut Raw Vegan Ice Cream

Banana
  • Indulge your sweet tooth for minimal calories – a medium sized banana has about 110 calories!
  • Naturally fat and cholesterol-free
  • Has a high potassium content – great for your nerve and muscle function.
  • Contains a good amount of vitamin C.
  • Contains fiber, which helps you feel fuller longer and promotes healthy and regular bowel movements.
Shredded Coconut
  • A good source of manganese and copper – helps bone formation and supports proper immune function.
  • Excellent source of fiber, which is filling and helps control blood sugar.
  • High iron content – helps prevent weakness and fatigue.
  • Contains zinc – crucial for the strength and health of your immune system.
Vanilla Bean
  • Contains trace minerals such as calcium, manganese, magnesium, potassium, iron and zinc.
  • Powerful at enhancing brain and mood health.

5 from 1 reviews
Banana Coconut Raw Vegan Ice Cream
 
Author:
Ingredients
Instructions
  1. Blend frozen banana pieces in a high speed blender, food processor, or Vitamix until they are creamy and have a smooth consistency. Note: Blending it too long will cause it to “melt” - so keep an eye on it!
  2. Add shredded coconut and vanilla.
  3. Blend for 30 more seconds until everything is mixed
  4. Serve immediately and ENJOY!

This recipe yields about 2 cups of ice cream. It does not save well in the freezer, so be sure to make each recipe fresh and eat it up (as if you needed MORE of a reason to polish it off!).

Who would you want to enjoy this ice cream with? SHARE this article with them now!

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Lindsay Sibson

Lindsay Sibson

Lindsay Sibson turned her lifelong dream of traveling the world into a reality when she first stepped on a plan in April of 2014. With the simple intention of learning more about this beautiful world, she stepped away from corporate America to explore an alternative lifestyle of long term international travel, volunteering, blogging and pursuing a blissfully happy and fulfilling way of life.

Lindsay documents her journey in hopes of empowering others to find their passion, reignite their spark and freshen their outlook on life. Connect with her on her website and follow her travels on Instagram (https://www.instagram.com/_traveloholic_).

Through her blog, Lindsay documents her journey in hopes of empowering others to find their passion, reignite their spark and freshen their outlook on life.
Lindsay Sibson

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