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Coconut Milk Ice Cream with Salted Pecans

5 ingredients only, refined sugar-free and totally vegan, this creamy coconut milk ice-cream makes the easiest summer treat.
Prep Time10 mins
Total Time10 mins
Course: Dessert
Cuisine: Vegan
Servings: 4
Author: The Awesome Green


  • 1 cup full fat coconut milk refrigerated overnight
  • 5 ripe bananas cut into slices
  • 1/2 cup pecans raw
  • 1 tsp coconut oil
  • 1/4 tsp sea salt


  • Add the banana slices into airtight plastic bags and freeze them overnight.
  • Heat the coconut oil into a non-stick pan, add the pecans and salt, toss to combine and toast for two minutes, then remove from the pan and set aside to cool.
  • Transfer the banana slices into the food processor (break up the large pieces stuck together) and pulse to obtain small crumbs.
  • Add the coconut milk and process until very smooth.
  • Add the toasted pecans and pulse one more time to incorporate.
  • Transfer into a sealed freezer-safe container and freeze for 4 hours before serving.