Whole30 Banana Coconut Ice Cream
If you're doing the Whole30 cleanse, you may be wondering whether there is such a thing as Whole30 ice cream. The answer is a big fat yes! Once you taste this decadent homemade version, you won't believe it's both vegan and Whole30-approved. But the trick is actually pretty simple—bananas and coconut milk give this ice cream body and flavor. Roasting the bananas with a touch of date syrup gives them a more nuanced taste once frozen, and adds caramel notes to the final product. We top it all off with sliced almonds that get caramelized in date syrup, too, which is an excellent source of the crunch factor.
Makes 4 servings
4 medium bananas
3 Tbsp melted coconut oil
6 Tbsp date syrup
One 13 1/2-oz can full-fat coconut milk
3/4 cup sliced almonds
How to Make It
- Preheat the oven to 375°F, and line a baking sheet with parchment paper.
- Peel the bananas and place them on the baking sheet. Drizzle with the coconut oil and 3 Tbsp of the date syrup. Roast the bananas for 15 to 20 minutes (if they are on the ripe side, they'll need less time).
- Transfer the roasted bananas into a blender, add the coconut milk, and process until smooth. Pour into a bowl and refrigerate overnight, or for at least 4 hours.
- Once chilled, transfer the mixture to an ice cream machine and freeze according to the manufacturer's instructions.
- Right before serving, place the almonds in a skillet with the remaining 3 Tbsp of date syrup and cook, stirring occasionally, until warm, toasted, and coated in syrup, about 5 minutes.
- Serve the ice cream topped with the caramelized almonds.
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