Ice Cream


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Coconut Banana Ice Cream
(Makes approximately 8 servings – 1/2 cup each)

5 large bananas
1 can light coconut milk (15 oz. or close to it.)


Step 1 – Slice your bananas and place them in the freezer over night.

Step 2 – Place frozen bananas and coconut milk in a food processor. Blend until smooth. This will take a while, and probably a few pokes with a spatula (please turn the processor OFF before proceeding with the poking… thank you.)

Note: Remember, this is an Eat-And-Serve dish. Do not put this ice cream in the freezer once it’s been made. You won’t like the results.

Eat and Enjoy!

Little Helpers:

If you have little ones, here’s how they can help (With close supervision, of course).

Let your kids put everything in the processor, and then let them turn it on once the lid is secure. They love watching the processor go!


Chocolate Banana Ice Cream

Nutritional Content
1 serving = 1/2 cup

Calories: 92
Total Fat: 3 gm
Saturated Fats: 3 gm
Trans Fats: 0 gm
Cholesterol: 0 gm
Sodium: 23 mg
Carbohydrates: 16 gm
Dietary fiber: 2 gm
Sugars: 8 gm
Protein: 1 gm
Estimated Glycemic Load: 6

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