Today we have a delicious banana nice cream recipe for you! That’s right a banana coconut milk ice cream recipe with only 4 ingredients and sugar is NOT one of them! Now – how can it get any better than that? My waistline sure does like to store a lot of sugar from all that ice cream I consume – but no more! I can enjoy ice cream without all that sugar!
I’m so proud of myself for coming up with this sugar-free recipe. I mean, I think it’s genius. You only need four ingredients – 4 frozen bananas, butter, coconut milk, and pecans. Did you hear that? No sugar of any kind, other than what is naturally in a banana.
Nothing tastes better than natural flavors packed together to create a chilling comfort food! I purposely created this recipe without any sort of sweetener, except the bananas. Really, this recipe is all about technique. If you haven’t tried brown butter before, then this is the recipe for you to try it on. It tastes nutty and has deep flavor – you may even call it “caramelized.”
It does take a little time to prep ahead of time because you have to freeze the bananas first. Although, really that’s what I do when all my bananas are starting to go bad. So it may not even be an extra step for you. I put brown frozen bananas in smoothies all the time.
You may be tempted to skip the freezing the banana part, but don’t. When you freeze the banana, it changes the structure of it and when it’s blended, it is so creamy. Plus, the sweetness of an over-ripe banana makes it plenty sweet, at least for me.
Tip and Tricks
- The riper your bananas are, the sweeter the ice cream will end up being. This happens to be a delicious way to use up any over-ripe bananas you have laying around the house.
- You may be tempted to brown all the bananas, but try to resist the temptation. The consistency won’t be as creamy and it will be icier and not as substantial.
- You can use an ice cream maker if you want. If you do, you don’t need to freeze the bananas. Just caramelize the bananas and through everything in the blender then put in your ice cream maker and follow the instructions for your ice cream maker.
- I don’t recommend you make a large batch and keep it in the freezer unless you want to just pour the extras into popsicle molds and have ice cream popsicles. If you try to freeze it to eat as ice cream later, it can freeze hard and be icy (like a popsicle). To avoid this, you could make it in an ice cream maker or let it sit out on the counter for a while to soften a bit before scooping.
- You could always take this base ice cream recipe with the frozen bananas and coconut milk and change up the flavors, like peanut butter, chocolate chip, chocolate, peanut butter chocolate chip, berries, etc. Pretty much any kind of regular ice cream flavor, except something like cookies and cream or Oreo, would work well.
- If you don’t have a GOOD blender, it really helps with something like this. When I use my Vitamix, this ice cream is creamier and smoother and it doesn’t burn out the motor. After burning out the motor of a regular blender three times in a year, I bought a Vitamix blender. It’s lasted me for at least five years and I use it probably at least once a day. I’ve also heard good things about Blendtec blenders and I think they are both a good choice.
- You should be using canned coconut milk and not the coconut milk that is found in the refrigerated cartons. It will affect the creaminess and overall texture of the ice cream.
- You use both the solid and the liquid from the canned coconut milk.
I don’t know about you, but ice cream is by far my biggest weakness! I love it so much! I would not be the cookie monster but ice cream monster!!!
Time to make this delicious recipe! I hope you enjoy this recipe! Do you have any more tips to make this ice cream even better? Leave your feedback in the comments and let me know if you like the recipe and if you have any tips for the other readers.
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Caramelized Pecan Banana Nice Cream Recipe
A paleo ice cream recipe that only has 4 ingredients and is a healthy version of a classic dessert treat. It is creamy with caramelized bananas and pecans and rich from the brown butter.
- Prep Time: 480 minutes
- Cook Time: 15 minutes
- Total Time: 495 minutes
- Yield: 4 1x
- Category: Dessert
- Cuisine: Paleo
- Slice 2 of the bananas and place the slices in a sealed bag or container in the freezer overnight, or for at least 8 hours.
- Slice the remaining 2 bananas into rounds at least 1/2″ thick.
- Melt the ghee in a saute pan over medium/high heat until it begins to foam and turn very lightly brown.
- Place the banana slices in the saute pan with the butter and cook until the bottoms turn golden brown.
- Flip slices over and brown on the other side.
- Transfer the caramelized bananas and butter to a container or thick Ziploc bag(use a rubber spatula to scrape all the butter and browned bits in as well) and freeze for 8 hours or overnight.
- Place the frozen bananas (both the caramelized and the un-caramelized)in a high-speed blender like a Vitamix . A food processor would work, as well.
- Break up any large, stuck together pieces as best you can.
- Pulse the frozen bananas until they start to look like very large bread crumbs.
- Add the coconut milk and blend.
- You may have to scrape down the sides and press the banana crumbles down into the center a few times.
- Blend until very smooth.
- Mixture will be thick like soft-serve ice cream.
- Add the pecans to the ice cream and mix in with a rubber spatula.
- Scoop into dishes and serve immediately.
Keywords: Paleo, Classic, Creamy, Rich