This is the last of the ice cream recipes for now. It hailed here today and I was in the kitchen making ice cream! This is a version of the Raspberry Chocolate ice cream I made last week but 100% SCD friendly and very refreshing.
Banana Raspberry Ice Cream
12 oz carton fresh raspberries
2 bananas
3/4 cup honey
1- 15 oz can coconut milk, chilled (check to make sure there are no additives)
1 T. vanilla extract
Wash raspberries and place in a blender with bananas. Add honey and vanilla and blend till smooth. Add coconut milk and blend for 30 seconds. Pour into an ice cream freezer and freeze as directed for your machine. Store in an airtight container in the freezer. Serve with fresh bananas, whipped cream and a sprig of mint.
Banana Raspberry Ice Cream
12 oz carton fresh raspberries
2 bananas
3/4 cup honey
1- 15 oz can coconut milk, chilled (check to make sure there are no additives)
1 T. vanilla extract
Wash raspberries and place in a blender with bananas. Add honey and vanilla and blend till smooth. Add coconut milk and blend for 30 seconds. Pour into an ice cream freezer and freeze as directed for your machine. Store in an airtight container in the freezer. Serve with fresh bananas, whipped cream and a sprig of mint.
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