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3 Ingredient Banana Coconut Ice Cream Sundae Recipe


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     3 Ingredient Banana Coconut Ice Cream Sundae

Category   Desserts - Breads
Sub Category   None
Servings   2

2 ripe banana
1 can full-fat coconut milk
1 tsp. homemade vanilla extract

Peel the two bananas and cut into bit sized chunks. Place on a small cookie sheet in the freezer until frozen and then store in a freezer bag until ready to make your treat. At the same time, put your can of coconut milk in the fridge. This isn’t an instant process, so you’ll want to do both of these steps at least a day in advance.
To make the coconut whipped topping, open the can of coconut milk and carefully spoon the cream into a mixing bowl. Don’t worry if you get a small amount of the coconut water that has settled to to the bottom, it will still whip up. Add the vanilla and blend with a whisk attachment on the stand mixer for 3-5 minutes until creamy & fluffy.
Place the bananas in a large food processor fitted with the normal metal blade. Slowly pulse bananas until they form a crumb-like texture. Scrape down the sides and allow the bananas to melt just slightly. Then turn the food processor on and allow it whip until the banana puree is completely smooth and wonderful.
Spoon the banana “ice cream” into a bowl and top with coconut whipped cream. You can sprinkle a bit of cinnamon on top, stir in peanut butter or add a little cocoa powder to the banana mixture as it’s whipping to vary the flavors. It would also be delicious with some toasted pecans or a couple of vanilla wafers if you were feeling really sassy.

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