Thai · Dessert
Thai Banana Coconut Ice Cream
A Thai-inspired no-churn ice cream built on frozen banana and coconut cream, sweetened with condensed milk and finished with toasted coconut for crunch and fragrance.
$0
15 minsPrep
3 minsCook
138 minsTotal
EasyLevel
Nutrition per serving
224Calories
3.1gProtein
15.5gFat
21.4gCarbs
15.7gSugar
1.7gFiber
125mgSodium
5mgChol
13.3gSat Fat
347mgPotassium
51mgCalcium
0.8mgIron
0.1mcgVitamin B12
5.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Peel and slice the banana, then freeze the slices on a plate for at least 4 hours or until solid.
2
Toast the desiccated coconut in a dry pan over low heat for 2-3 minutes until golden, then set aside to cool.
3
Place the frozen banana slices, chilled coconut cream, condensed milk and salt into a blender.
4
Blend on high, scraping down the sides as needed, until the mixture is thick, smooth and pale, about 2-3 minutes.
5
Pour the blended mixture into a small freezer-safe tub, smoothing the top with a spatula.
6
Freeze for at least 2 hours until firm enough to scoop.
7
Scoop into two bowls and scatter the toasted coconut over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.2 oz90g ripe, sliced and frozen banana
- 2.5 oz70g chilled coconut cream
- 1.1 oz30g condensed milk
- 0.2 oz6g toasted coconut desiccated
- 0 oz0.5g salt
