Coconut Nicecream

It’s hard to imagine that this smooth, rich dessert features three simple ingredients: ripe frozen bananas, creamy coconut milk, and a splash of vanilla. Whether it’s left unadulterated or used as a base to create a variety of new flavors, the result is always mouthwatering.

Coconut Nicecream: 

  • 4 ripe bananas (sliced and frozen) 
  • 1 can organic unsweetened coconut milk, full fat (~13-14 ounces) 
  • 3/4 teaspoon pure vanilla extract 
  • Fresh fruit for optional topping 


  • Freezer tray or bag 
  • Blender
  • Ice Cream Maker


Prepare the bananas by peeling them, slicing them into thick rounds, and freezing them flat on a tray or in a freezer bag. 

Blend the frozen bananas, coconut milk, and vanilla extract in a high-powered blender until smooth. Pour the mixture into an ice cream maker, churning according to the maker’s instructions. Top with fresh fruit and serve immediately or freeze for future use. 

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