I was really inspired by Elana’s recipe. Thanks Elana! It looked delicious but I had one slight problem! I have a hard time handling large amounts of fat at once so I set about to make my own version.
First off, I had to make a lower-fat coconut milk. So, I figured out that 2T of full fat coconut milk mixed with about a cup of water in my blender would equal 60 calories per serving and 5 g of fat. And guess what? That is the basic recipe for low-fat coconut milk! Just double or triple it, etc to make a larger quantity.
4-5 medium bananas, sliced thin (see photo)
2 dates, sliced thin
1 tablespoon vanilla extract
3-4 c. l0w-fat coconut milk, homemade
Preheat your oven for 375. In a 9×13 pan, place sliced bananas. Sprinkle dates over the bananas. Pour the vanilla over the whole dish. Throw it in the oven for 20-45 mins (depending on how long it takes for your bananas and dates to caramelize). Watch carefully as you don’t want them to burn!
When they are done, take them out and let them cool a little. Add coconut milk and banana mix to a blender. Blend until smooth. Pour into your ice-cream maker. Best served then and there but left-overs can be stored in the freezer and then defrosted carefully on the counter.