Did you know that you can use coconut milk as a dairy substitute for ice cream? Perhaps I'm just the late one joining this bandwagon. I was first introduced to coconut ice cream through Charity and her Facebook page A Vibrant Life. She has tons of healthy, dairy-free and delicious recipes on her page. This decedent dessert is incredibly creamy, rich and yet refreshing at the same time. Who knew dairy-free could be so delicious! Frozen bananas add the perfect touch of natural sweetness that you won't even need to use refined sugar. With the coconut milk, bananas and vanilla as your ice cream base the flavoring options are endless!
Coconut Milk Raspberry Ice Cream
1 13.5oz can coconut milk (full fat or coconut cream)
2 large or 3 medium frozen bananas
1/2 teaspoon vanilla extract
3/4 cup fresh or frozen raspberries(thawed)
Combine the coconut milk, bananas and vanilla extract in a blender and process until smooth. Taste and add honey if desired. Add mixture to ice cream/yogurt maker and process for about 20 minutes. Add raspberries and continue mixing for 5-10 minutes or until desired consistency is reached. Best served immediately.