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To make this simple ice-cream, all you need is a little sweetener, water, cocoa (1/4- 1/2 c.) and four frozen bananas. Add the frozen bananas in chunks, to your ice-cream maker or food processor and then add cocoa and sweetener (preferably liquid) to taste. Then add water until it reaches the right consistency. Serves 2-4. YUM!
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.
My recipe:
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.
Mmmm…..peaches. I love summer fruit. I decided to make this recipe after looking at Katrina’s recipe.
1 c. almond milk or your favorite non-dairy milk of choice
1/4 c. fruit-sweetened jam (peach especially)
1 egg white, if desired (helps texture)
4 cups of peaches (peeled and cut up)
1 peach set aside, peeled and cut up
Blend jam, egg white (opt), peaches, and milk in a blender. Add set aside peach slices and don’t turn the blender back on. Just stir. Pour into your ice cream maker. Enjoy!
Let me know what variations you tried…and how it came out!
Homemade (and Sugar-Free) Summer Mango Sorbet
With all my posts about “ice-cream” I thought I should post one you can make yourself! I found this recipe and then altered it to yield more, become sugar-free, etc. This is a really good refreshing dessert perfect for summer days. Plus, this is the first recipe that I've made sugar-free in quite a while that I had people try and give compliments on. They also could not believe it was sugar-free (refined-sugar free that is ;) )!
Yields: About one half gallon
Ingredients:
6 ripe mangoes, peeled and chopped into small squares (the riper, the better)
2/3 c. lemon juice
2 T. and 1.5 t. stevia powder OR about 1 c. agave nectar
3/4 c. pasteurized egg whites (4 large egg whites)
Prepare your mangoes and set them in a big bowl. Add other ingredients. Stir. Fill your blender halfway full of the mixture. Puree. Pour liquid into another big bowl. Fill blender halfway again and as many times as necessary to get all the ingredients mixed together and pureed. Add them to the other big bowl. Mix with a spoon. Taste to see if it’s sweet enough for you. If not, add more sweetener. I prefer this with agave nectar but you may need to play around a bit with the amount according to your tastes. I know the stevia amounts worked fine for me, but it wasn’t really sweet either. That’s why I suggest you taste. Everyone has their preference which is why it’s great that you get to decide. Anyway, pour into your ice-cream maker and follow manufacturers instructions.
Or, if you don’t have one, follow the directions from the original website: “To make the sorbet without an ice-cream maker, pour the mixture into a freezer-proof container, cover and freeze until the sorbet is just firm. Chop the sorbet and process the mixture until smooth. Return the sorbet to the container, cover and freeze until firm.”
Either way, when it’s done it needs to go in a freezable container. (That is if you want to wait that long to eat it! )
This was entered into Amy Green's Slightly Indulgent Carnival (Round One). See it here!
