This recipe requires an ice cream maker, and let me tell you, if you don't own one already, you are definitely missing out! It is a wonderful little appliance, and will provide so much happiness for such a low price. You don't need anything fancy, it just has to work. We use one from Cusinart.
Having your own ice cream maker is great because you can make dairy free, preservative free, ice cream whenever you want, and control the sugar content. We have got tons of use out of ours, and intend to post many more flavours over time. Today's recipe was originally created by my sister, Victoria. We named it Victoria's "Secret" ice cream because when we asked her what she put in it, she couldn't remember >.<
So, after rigorous interrogation, and re-tracing her steps, we were able to re-create her (not so complex, but incredibly tasty) recipe.
So, here it is! Let us know how it turns out :)
Jon & Barbara
Yields: 1.5 quarts
Prep time: 5 minutes
Freeze time: 35 minutes
2 cans organic coconut milk (from a 14oz BPA free can)
2 organic medium ripe bananas
2 cups frozen wild blueberries
1 free-range egg
1 tbsp raw local honey
1-2 tsp organic vanilla extract (to taste)
1. Combine all ingredients in blender/food processor, and blend until liquid is completely mixed.
2. Turn on ice cream maker and pour in mixture (follow the directions on your particular appliance).
3. Wow, that was easy!
4. When the ice cream is finished (35-40 min, appliance times may vary), remove from ice cream maker and enjoy!
Immediately store extras in a sealed container in the freezer.
*note - If you like your ice cream harder, than store it in the freezer for an extra hour or so before eating.