I love ice cream and sorbet. I love eating it, and, because I’m frequently disappointed with the selection or price of what’s available in my local grocery store, I love making it too. It’s one of the best parts of summer for me.
Can you spell “ice cream” B-A-N-A-N-A-S?: Vegan ice cream made from bananas
Can you spell "ice cream" B-A-N-A-N-A-S!? In this Pinterest Challenge, I took on the banana "ice cream" recipe and I nailed it! Here's how you... Read more
I do have an ice-cream maker, and I’m not afraid to temper egg yolks to coax them into a custard that will become a delicious treat. However, I know that there are plenty of people who don’t have the time and/or inclination for this. For these people, I present to you the easiest, Megan-simple, homemade ice cream ever. And no, it’s not bananas in a food processor. (Um, and it’s significantly less healthy than bananas in a food processor, just so you know.)
You only need two things:
- one can of coconut milk (full-fat or lite, your choice)
- one can of sweetened condensed milk (aka the best thing ever to come out of a can)
To make the ice cream:
Just shake up the coconut milk before opening the can to get it all nice and homogeneous.
Pour it into a bowl and add the canned milk. A shallow metal bowl will work best for this, but whatever you have that will fit in your freezer will do.
Stir the two together until well combined.
If you happen to have an ice cream maker, huzaah! Haul it out and make your ice cream according to your machine’s directions.
If however you do not have a machine, the gloriously high fat content of this mixture means that you’ll get a really nice texture even without one… Just make some space in your freezer for the bowl. Put it in there and just give it a stir every hour or so until it’s ice creamy, which will probably take several hours, so BE PATIENT.
And that’s it! You are now a coconut ice cream pro. Now go forth and enjoy your summer.
This is amazing. I clicked the link ready to get angry about bananas in EVERYTHING and was so delighted to see delicious ingredients.
Thank you!
“I clicked the link ready to get angry about bananas”
LOL – agreed! Frozen bananas aren’t ice cream. They’re frozen bananas with an ice cream-ish texture. Same with the two-ingredient “paleo pancakes” that are eggs and mashed bananas. They’re more like banana-flavored scrambled eggs. 🙂
+1000! I hate bananas and get so exasperated when they’re a key ingredient in recipes labeled easy/low fat/minimal ingredient.
Can you do this with any other flavor than coconut?
I do it all the time with heavy whipping cream, just whip it up to medium-ish peaks, stir in the sweetened condensed milk and what ever fixins you think are delicious. I currently have a cookies and cream version in my freezer that is amazing, peanut butter works great. Google no-churn ice cream for recipes.
Sounds awesome! I wonder if you could use nut milks? I might have to get creative… 🙂
I would love to make this, but I’m dairy sensitive so the condensed milk is a no-go for me. I do love me some coconut milk though!
What are your recommendations for a non-dairy substitute for the condensed milk?
P.S. I’ve tried the banana “ice cream.” One word: BLECH!
Our supermarket has coconut condensed milk which I imagine would work, maybe check out your local asian grocers?
We don’t have any local Asian grocers, unfortunately. *sigh* Such is life in a small town. We do have some nutrition stores where I live, though, so maybe I can check those places.
Maybe I can order some online or even make my own. Any good brands/recipes I can try?
dairy free no churn ice cream turned up TONS of recipes 🙂
I’d try making some sweetened-condensed coconut milk and using that. A quick googling brought up some recipes that look really simple and good. I might try doing this actually, since it’ll get some sweet coconut-on-coconut action going! 🙂
Thank you! I’ll look into it. 🙂