Just in time for the heat wave, The New School Kitchen shared with us a refreshing, tasty and guilt-free ice cream! Treat yourself to seconds and thirds with Ryanna’s Banana ice cream … Gluten-free, dairy-free, grain-free, vegan and delicious!
- 1½ cups Organic Coconut Milk (full-fat, canned)
- 5 Banana (sliced and frozen)
- Add all ingredients into a blender and blend until smooth. Occasionally turn the blender off and scrape down the sides if needed.
- Scoop into bowls and enjoy immediately as soft serve or for firmer ice cream, transfer to a baking pan and freeze for at least 1.5 hours before scooping.
Chocolate Lover: Add cocoa powder while blending.
Topping Ideas: Nut butter, jam, chocolate chips, granola, crushed nuts, melted dark chocolate or fresh fruit.
Prep Ahead: Freeze bananas!