Yum! That's what we thought, too. This afternoon heat is just screaming for ice cream, so we search for a simple, ready-in-minutes recipe that was simple and delicious. The Simple Veganista has created an ice cream recipe that is both of these things and nutritious! Sold. 

BANANA COCONUT GINGER ICE CREAM

Ingredients:
3 frozen bananas
2 - 3 tablespoons coconut butter, coconut milk* or 3 tablespoons shredded coconut
2 tablespoons pure maple syrup
1 tablespoon ginger, minced
a splash or two of unsweetened vanilla almond milk

Place ingredients (except milk) into your food processor/blender, process, adding milk as needed through the feeder to help move the mixture around, blend until fairly smooth and creamy.

For soft-serve: eat right away. For ice cream: place mixture into a freezer safe container, cover and place in the freezer for at least 4 hours before serving. Serve with mini chocolate chips, shredded coconut or whatever you like. Serves 2-3. 

Notes: *Canned coconut milk should be chilled before using, store the remaining in the refrigerator for up to a week. If using shredded coconut, place in food processor/blender and blend until finely shredded or creamy. Try not to over blend, it will become almost frothy. I personally didn't care for over blending. Adjust ingredients to suit your taste.

See more from The Simple Veganista [here]