Easy Peach & Banana Ice Cream made with Coconut Milk
Day 1: I finally made the commitment to go 80% + raw this week. Not to lose weight, but to simply exercise another part of my brain when it comes to food. In addition, I want to be more resourceful when harvesting from my garden. I have quite a few mental blocks with this whole thing… ” I will starve, I won’t ever get full, I will faint from protein deficiency, I will lay away in bed thinking about food..” the list goes on. So, when planning my raw meals, I went straight to the dessert section. Wanted to make sure I was not deprived in any way. It’s hot here, so ice cream for a mid am snack worked perfectly! How have you used coconut milk in your raw recipes?
Peach & Banana Ice Cream with Coconut Milk
by Susan Gouveia
- 1 can (13.66 oz) of organic coconut milk
- 1/4 to 1/3 cup maple syrup, depending on your sweet tooth.
- 1 ripe banana
- 1 med ripe peach- nectarines, plums, strawberries are good as well.
- 1 tsp vanilla extract
- Mint sprig garnish
Blend all ingredients in a blender until desired consistency. I like the fruit to be a bit chunky. Taste and make additions according to your taste buds. Pour in a 9 X 9 dish & freeze. Mine froze in 2.5 hrs. Remove from freezer at least 20 minutes before serving to soften. Scoop & place in serving bowls. Garnish with mint sprig. Serves 4-6