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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Banana Coconut Ice Cream Bites made Easily from Scratch

    Banana Coconut Ice Cream Bites made Easily from Scratch

    2
    By Alisa Fleming on August 5, 2022 Dairy Free Desserts, Dairy-Free Recipes

    Many years ago, a blogger named Jenn shared this very cool recipe for dairy-free banana coconut ice cream bites with us. She kept a blog called The Left Over Queen, which has unfortunately been closed. But her frozen treat recipe lives on and today, we’ve updated it! We have more tips, options, nutrition notes, and more.

    Dairy-Free Banana Coconut Ice Cream Bites Recipe - also vegan, gluten-free, soy-free, optionally paleo "nice cream" treat

    Dairy-Free Banana Coconut Ice Cream Bites are Nice Summer Treats

    You can eat these bites out of hand, but Jenn also recommends putting them in a bowl and I drizzling with peanut butter and dairy-free hot fudge to truly make them special. Here are some more tips and options that you might like.

    • Sweetener Options: You can substitute another sweetener in equal amounts, like brown sugar, honey, or maple syrup.
    • Paleo Option: Use honey or maple syrup for the sweetener, and use unsweetened shredded coconut instead of sweetened.
    • Banana-Free Option: Use ripe mango in place of the banana. It is also delicious with the coconut! Just be sure to use mangos with less fibers, like Honey, Ataulfo, Keitt, or Kent.
    • Alternate Freezing Method: If your kitchen is a bit warm, and you are afraid you can’t work quickly enough, I have an alternate freezing method. Sprinkle half of the toasted coconut into greased mini muffin cups or silicone mini muffin cups. Scoop the banana coconut ice cream into the wells on top of the coconut, then sprinkle with the remaining coconut. Freeze until set, about 30 to 60 minutes. This also cuts out one freezing step!

    Dairy-Free Banana Coconut Ice Cream Bites Recipe - also vegan, gluten-free, soy-free, optionally paleo "nice cream" treat

    Special Diet Notes: Banana Coconut Ice Cream Bites

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

    Dairy-Free Banana Coconut Ice Cream Bites
     
    Print
    Prep time
    30 mins
    Cook time
    4 mins
    Total time
    34 mins
     
    Please note that the Prep time is hands-on time only. Allow plenty of time for freezing.
    Author: Jenn
    Recipe type: Dessert
    Cuisine: American
    Serves: about 24 bites
    Ingredients
    • 4 very ripe, large bananas
    • 1 cup shredded, sweetened coconut
    • 1 cup canned coconut milk, refrigerated (see post above for notes)
    • 2 tablespoons superfine sugar
    • Juice of ½ lime
    Instructions
    1. Peel and slice the bananas into ½ inch slices. Place them on parchment paper on a cookie sheet and freeze until solid, at least 1 hour.
    2. Preheat your oven to 375°F.
    3. Spread the coconut out on a baking sheet, and bake for 2 minutes, stir, and bake for 2 minutes more, or until golden. Watch closely to avoid burning. Let the coconut cool completely.
    4. Place the frozen banana slices in your food processor and pulse until roughly chopped. Put the cookie sheet back in the freezer. Add the coconut milk, sugar, and lime juice. Process, scraping the sides down occasionally, until it is the consistency of ice cream, about 1 to 2 minutes. As the bananas slightly thaw the mixture will become less granular.
    5. Take the sheet out of the freezer. Scoop bite sized scoops of the banana coconut ice cream ontot the sheet. Immediately place the sheet back in the freezer for 30 minutes.
    6. Place the toasted coconut into a bowl.
    7. Remove the banana coconut ice cream balls from the freezer (4 at a time) and roll them in the coconut. Put the ice cream balls back in the freezer for another 30 minutes.
    8. Store the banana coconut ice cream bites in an airtight container or freezer bag in the freezer, and enjoy whenever you like!
    Notes
    Rum Option: Jenn sometimes adds a small splash of rum to help keep the banana bites from setting up too firmly. Alcohol doesn't freeze, so it helps to prevent iciness.

    Nutrition Note: The nutrition per bite will vary based on the size of the bites. The nutrition listed is for generously sized "bites."
    Nutrition Information
    Serving size: 1 bite Calories: 70 Fat: 4g Saturated fat: 3.5g Carbohydrates: 9.5g Sugar: 5.8g Sodium: 8mg Fiber: 5.8g Protein: .7g
    3.5.3229
     

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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