Coconut Nice Cream
Ingredients
- 4 overripe bananas, peeled and frozen whole
- 1/4 cup of coconut cream (from a can of coconut cream or scoop the hard cream from a refrigerated can of full-fat coconut milk)
- 1 teaspoon of coconut extract
- 1 teaspoon of vanilla extract
- A pinch of fine sea salt
Preparation
Thaw the frozen bananas slightly so the blender can easily handle them. You can microwave them for 20 seconds at a time, checking if they can be dented with a knife, or let them sit on the counter until still frozen but not rock hard. Cut them into thick slices.
Place the banana slices into a blender, followed by the coconut cream, coconut extract, vanilla extract, and salt.
Secure the lid and start blending at low speed. Pause occasionally to scrape the sides of the container or use a tamper to push the bananas towards the blades.
Once the mixture starts to come together in a fluffy mass, increase the speed to medium and blend until creamy.
Scoop the nice cream into a dessert glass, bowl, or cone. For a firmer consistency, transfer it to a small pan and freeze for later.
