We have a friend who is lactose free that we saw this past weekend. It’s been lovely outside and I was craving ice cream so I found a dairy free version that I fell in love with.
I did make a few adjustments to it to better suit my pantry.
- 3 very ripe bananas sliced and thrown in a container in the freezer
- 3 tangerines, peeled and pegged, and thrown in a separate container in the freezer (this was done so I’d have two containers as I knew I would be separating the ‘ice cream’)
- 1 tin of coconut milk in the fridge
- Go do anything else for a few hours as the fruit freezes. I indulged in a Supernatural marathon while knitting a baby blanket.
- Remove the containers from the freezer and carefully remove the tin from the fridge
- Place the fruit in a food processor
- Open the tin, you should notice that the coconut milk looks like cream
- Spoon the cream into the food processor; you’ll see a watery bit reserve that
- Process on high until you have soft serve consistency
- Enjoy! or you know put it back in the freezer and share with others
Note: if you’d like to use the entire tin and not reserve the lighter bit make sure you shake the can when you remove it from the fridge.
I opted to turn the excess into morning smoothies. I simply:
- take the frozen bit down to thaw when I wake up
- Scoop some into my food processor and add some of the coconut liquid
- Process until I have milkshake consistency
I have no idea how healthy it really is as tinned coconut milk isn’t exactly a low fat option but it tastes like a tropical vacation and gives me a bit of a fruit serving first thing in the morning.
Total cost: less than $3