📋 Banana Nice Cream Recipe (with coconut and lime)
This Banana Nice Cream (with coconut and lime) is an easy, vegan and healthy no churn ice cream substitute made with bananas and coconut milk. Topped with toasted coconut and lime zest for the perfect balance of sweetness. And it's a great way to use up your overripe bananas! Weight Watchers friendly at only 5 WW points on the blue plan per ½ cup serving!
In food processor. blend coconut milk, bananas, vanilla and rum together until combined and smooth. *If you are using cocoa and making chocolate nice cream, add it here and skip the rum.
Place in a covered dish in the freezer until firm- about 6- 8 hrs (This will depend on your freezer - mine are pretty full so I let it freeze overnight)
Toast coconut: Preheat oven to 350 degrees F. Place ½ cup coconut in a shallow pan (a pie plate or 8 inch round cake pan) and bake for about 2-3 minutes- watch it closely to avoid burning. (see NOTES)
Grate lime with grater/zester.
Top nice cream with sprinkles of toasted coconut and lime zest
📖 VariationsRum: you can use a ½ teaspoon of rum extract if you want to keep it alcohol free.Chocolate Nice Cream: you can add 4 tablespoon of cocoa to the mix and skip the rum. You'll want to add it to the food processor in the first step* coconut is optionalNice Cream Banana Split: You can even make it into a healthy banana split by adding fruit, toasted coconut, some shaved dark chocolate and a little whipped cream, as I did! And if you want to keep it vegan, just use Nutriwhip.🌡️StoringThis banana nice cream recipe should be stored in the freezer in a sealed container. It will last up to 3 months.👪 Serving size This recipe makes 10 servings. However, you can cut it in half, double or triple by recipe by simply clicking on the blue serving size in the recipe card and selecting the number of servings. The recipe amounts will then adjust accordingly. It's 5 WW points on the blue plan per ½ cup serving.🍽 EquipmentYou will need a food processor for this recipe (see my Amazon recommendations in NOTES). You can freeze this nice cream recipe in any container that is freezer safe, but I usually freeze it in a 9x5 loaf pan with a lid or covered with either Glad press n' seal or saran wrap.
💭 Top tipPeel your bananas BEFORE you freeze them - saves you lots of hassle and minor frostbite!
** If you are using frozen bananas you should defrost them in the microwave for about 2 minutes