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.
- 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.