Banana-Coconut Dairy-Free Ice Cream

Banana-Coconut Dairy-Free Ice Cream

When blended with frozen ripe bananas, coconut meat (a.k.a. coconut manna or coconut butter) is transformed into the base for this creamy banana-coconut dairy-free ice cream. This dairy-free banana-coconut ice cream recipe uses coconut butter, which is made from finely ground whole coconut meat and has the texture of natural peanut butter. Coconut butter can be found in jars near other nut butters, baking oils and sometimes even in the supplement department of natural-foods stores and well-stocked supermarkets.

From EatingWell: January/February 2013
Yield: 12 servings, about 1/2 cup each
Active Time: 15 minutes
Total Time: 15 minutes (plus 12+ hours banana-freezing time)


  1. 8 very ripe bananas
  2. 1/2 cup melted coconut meat (see Tips), such as coconut butter or coconut manna
  3. 1/2 cup “lite” coconut milk
  4. 1/4 cup agave syrup or honey
  5. Pinch of salt
  6. 1/4 cup unsweetened shredded coconut, toasted (see Tips), plus more for garnish


  1. Peel bananas and cut into quarters. Freeze in an airtight container until completely frozen, at least overnight.
  2. Place frozen banana pieces, coconut meat, coconut milk agave (or honey) and salt in a food processor fitted with a metal blade. Pulse and process until smooth, scraping down the sides as needed. Add shredded coconut and pulse once or twice just to combine. Serve immediately as soft ice cream, garnished with coconut (if desired). Or transfer to an airtight container and freeze until firm. Let stand at room temperature for 5 minutes before scooping.

Tips & Notes


Nutrition Per Serving: 171 calories; 8 g fat (7 g sat, 0 g mono); 0 mg cholesterol; 26 g carbohydrates; 2 g protein; 4 g fiber; 19 mg sodium; 291 mg potassium.

Nutrition Bonus:

2 Carbohydrate Serving

Exchanges: 1 1/2 fruit, 1/2 other carbohydrate, 1 1/2 fat