Try this Toasted Coconut Banana Walnut Chocolate Chip Ice Cream recipe, or contribute your own.
Suggest a better descriptionSpread coconut flakes on baking sheet and toast in preheated 400F-degree
oven for about 3 minutes. Stir every minute. When coconut is fragrant and
some of the coconut flakes are a lovely golden brown, remove from oven. (You
don’t want to wait until all the coconut flakes are brown, because if you
do, some of the coconut will burn and may ruin the taste of the rest.) Set
coconut flakes aside to cool for a few minutes.
Add coconut milk, vanilla extract, ½ cup toasted coconut flakes, coconut
sugar, and banana to the pitcher of your blender. (See my notes on banana
options before adding.) Blend on high until fairly well mixed, just about a
minute.
Add to frozen ice cream tub. Turn ice cream maker on. Pour contents of
blender pitcher into tub. Pour chocolate chips, walnuts, and any additional
banana slices slowly into tub via the top opening as ice cream churns. Churn
about 20 minutes.
Ice cream can be served immediately or frozen for later. For the prettiest
presentation and best taste, scoop ice cream and roll each scoop into
remaining toasted coconut flakes before serving.
Shirley’s Notes: If you eat refined sugar, you should be able to
substitute brown sugar or granulated sugar for the coconut sugar or palm sugar.
Brown sugar is a better substitution if you want the same caramel coloring.
White sugar will give you more of a vanilla coloring and, similarly, a more “
vanilla” taste. I’m sure honey would be wonderful in this recipe, too.
With honey, the coloring would be somewhat “in the middle.” I decided to mash
both bananas to make one cup. However, if you’d like you can mash half of
the banana (half a cup), but save a number of slices (to equal half a cup)
to add as you start churning your ice cream. I just grabbed a small handful
of the walnut pieces from the bottom of my walnut bag, versus taking the
time to chop some.
********optional; for dairy free,
Ghirardelli Semi-Sweet or Enjoy Life minis or mega chunks are good, or a
quality gluten-free, dairy-free chocolate bar broken into pieces, for
refined sugar free as well, use unsweetened chocolate bar broken into pieces and
increase coconut sugar to taste
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Recipe (861g) | ||
Recipe Makes: 1 Serving | ||
|
||
Calories: 1801 | ||
Calories from Fat: 1370 (76%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 152.2g | 203 % | |
Saturated Fat 121.6g | 608 % | |
Monounsaturated Fat 10.3g | ||
Polyunsanturated Fat 11.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 312.8mg | 11 % | |
Potassium 2410.5mg | 63 % | |
Total Carbohydrate 113.4g | 33 % | |
Dietary Fiber 16.3g | 65 % | |
Sugars, other 97.2g | ||
Protein 22.6g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1801
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.