Banana Ice Cream

005Welcome to IceCreamWeek! Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina have teamed up with more than 20 of their blog friends to bring you a week full of ice cream treats, including a special ice cream giveaway! Prepare to have your taste buds tempted with some of the best ice cream treats around! Make sure you enter the giveaway for a Cuisinart Ice Cream Maker and two fabulous ice cream cookbooks so that you can join in on the ice cream fun!

My Contribution today is a Dairy free option. I made a Banana Ice Cream and instead of using cream or milk,  I used coconut milk.  I love the combination of Banana and coconut and thought this would be a great option for the people who are lactose intolerant.

This is also a great way to use up all those bananas that are a little too ripe. I usually save them for banana bread, but this is also an option.

The Hubster loved this and couldn’t wait to try it when I was taking the pictures. Infact, I am almost sure he has polished it off by now.

Monkey Girl thought it was ok, but she is kind of a purist when it comes to ice cream.  To be honest, I don’t think she has completely gotten over the time that I added black beans to the brownies and don’t tell her until she was way into her second piece.

I loved it to when I first made it and it was kind of at the soft serve stage. After I put it in the freezer to harden up, I just wasnt feeling it. It didnt seem as creamy to me, I am not sure why.

Anyway for all you guys out there that are lactose intolerant, or know someone who is, you should make this. If you are also inclined you probably could modify the recipe and make this without sugar.


If you’d like to check out today’s #IceCreamWeek recipes, drool over the blogs below:

Banana Ice Cream


2 cans coconut milk (set aside 1/2 cup)

2 tablespoons cornstarch

1 vanilla bean split and seeds scraped out

1/2 cup vanilla sugar

pinch sea salt

2 large very ripe bananas frozen


Whisk the cornstarch and 1/2 cup coconut milk together until there are no lumps. Set aside

In a medium saucepan heat the remaining coconut milk, vanilla bean, vanilla sugar and salt. Heat until bubbles develop on the edges of the pan. Add the cornstarch mixture slowly and continue cooking until mixture is thick and coats the back of a spoon.

Remove the custard from the heat and allow to chill overnight.

This is a good time to also put your bowl to the ice cream maker in the freezer for tomorrow.

The following day, add the frozen bananas to the food processor and puree until smooth. Remove the vanilla bean from the custard mixture and add the bananas. Process in a Ice Cream maker. Let it churn according to manufacturer instructions. Place in a sealed container and keep frozen until ready to serve.


Kim of Cravings of a Lunatic and Jen from Juanita’s Cocina have also teamed up for a fabulous giveaway!


***This giveaway is for one Cusinart Ice Cream Maker (in white), one copy of “The Ultimate Ice Cream Book” by Bruce Weinstein, and one copy of “Thoroughly Modern Milkshakes” by Adam Ried (three different winners)! This giveaway is open to US and Canadian residents only. When the contest concludes, the winner will be chosen by random draw. The winner will then be notified through e-mail and they will have 3 days to respond or another winner will be chosen.***

Alongside all our deliciously, cold ice cream treats, a new week-long PinChatLive event has been created just in time for #IceCreamWeek! For full details on how to participate in this event click here.
Participate in the PinChatLive and Rafflecopter below daily to increase your chances of winning!

Then, cap off #IceCreamWeek with a celebratory 30 minute PinChatLive on Saturday, August 17th at 2 p.m. EST, where:

The week’s big #IceCreamWeek winners will be announced LIVE! AND 3 bonus questions will be pinned for your chance to win a second copy of “Thoroughly Modern Milkshakes” by Adam Ried, and a copy of “Jeni’s Splendid Ice Creams at Home”, by Jeni Britton Bauer.

a Rafflecopter giveaway

Peace be with you,