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Non-Dairy Banana Coconut


Makes about 1 quart

2 teaspoons kosher gelatine
guava or other tropical fruit juice
cup honey
2- cups vanilla soy milk
1 cup mashed bananas (2 medium bananas)
1 teaspoon vanilla
cup finely shredded coconut


In a small bowl, sprinkle gelatine over apple juice. Let sit, stirring occasionally, until gelatine is dissolved and softened, about 10 minutes.

In a medium saucepan, whisk together honey and 2 cups soy milk. Cook until just hot, stirring frequently; remove from heat. Add softened gelatine to hot milk mixture, stirring until gelatine is completely dissolved.

Stir in remaining soy milk, bananas, and vanilla; let cool, cover, and refrigerate until very well chilled. Spoon chilled mixture into the canister of an ice cream maker and freeze according to manufacturer's directions, adding coconut halfway through freezing time.

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