by Staff Writer
on Monday, May 14th, 2018 at 10:02am.
Sometimes, even the ocean isn’t enough to cool you down on a hot summer day.
That’s why we always like to keep a supply of homemade, banana ice cream in our freezer for when we’re craving a creamy and cool treat. The ice cream itself is amazing, and so is the fact that it's simple and easy to make.
Our favorite recipe comes from Edible Hawaiian Islands Magazine, which works to bring communities together to learn about healthy food and sustainability.
Edible’s recipe calls for using Blue Java bananas, which are best known for their creamy fruit that tastes like vanilla custard. While most other banana varieties start out green, these bananas look blue before transforming into a bright yellow when they’re ready to eat.
This creamy ice cream doesn’t use any dairy, and just three simple ingredients - 12 ripe Blue Java bananas, 2 cups of fresh coconut milk and a pinch of sea salt.
Step 1: Peel and slice bananas and line them on a cookie tray in a single layer.
Step 2: Freeze them for 4 to 6 hours or overnight.
Step 3: Place in a blender, add in enough coconut milk to barely cover the bananas and blend until smooth. And more coconut milk if needed
Step 4: Add a pinch of sea salt.
Step 5: Freeze the ice cream for 4 to 6 hours or overnight.
Now you’re ready to serve and enjoy!