Strawberry Banana Coconut Cardamom Soft Serve with Chocolate
I know it’s the middle of winter and I’m making ice cream. The truth is my husband has been on location for 9 days and returned home yesterday. I was thinking about how much he loved ice cream before going vegan so I thought I’d surprise him with a much preferred home made healthier version. He already loves the frozen banana soft serve and with strawberry and coconut cream it’s just another wonderful variety to add to our frozen dessert treats. There are a few notes below to read in advance and no ice cream maker required, a food processer… yes.
12oz bag frozen strawberries
2 large very ripe frozen bananas
full fat coconut cream from can - see below notes
1 tsp pure vanilla extract
1 tsp cinnamon
1 tsp cardamom
4-5 tbsp pure maple syrup or raw agave
70% chocolate chunks or shaved - organic fair trade if possible
Prep day ahead
Peel slice and freeze the banana overnight
place can of full fat coconut milk in fridge not freezer, overnight at least 24 hours
Note on Coconut Brand: the below brand of coconut milk is the best that I personally have used to get the thick coconut cream, others I have tried don’t solidify, placing it in the fridg for at least 24 hours allows the solid fats to rise and separate from the liquid, it’s the same brand I use to make my coconut whip cream and it's gluten free.
Note on Sweetness: Sometimes frozen fruit isn’t so sweet so the bananas should be very ripe otherwise you’ll need more maple syrup or raw agave to make it tastier. I used 5 tablespoons maple syrup, but you decide.
Note on Results:
This recipe is soft serve and doesn’t require an ice cream maker you can enjoy it after it’s made or to firm it up place in freezer for two hours but not any longer or it will taste frozen, if left in fridge overnight it will remain as a runnier soft serve and very good with chopped chocolate, nuts or chopped fruit added in, however enjoy it sooner than later . I froze mine for two hours to form the nice scoops.
Using a Food Processer
Add the frozen strawberries and pulse until crumbly, add the frozen banana, use only the fat solid part of the coconut cream, not the liquid and add to strawberries, followed by vanilla extract, cinnamon, cardamom and maple syrup, blend until creamy, you’ll need to stop and scrape down the sides.
Serve in dessert cups and top with 60-70% shaved or chopped chocolate and shredded coconut and nuts may be good too.
this is the brand coconut I use for solid cream it's unpasterized and gluten free