We are ice cream fans in this house and finding a dairy-free, sugar-free version was important. Well, we found one we really like! We added raspberries and pecans and that was a fantastic touch. Even our girls ate it (with some sprinkles, of course)! I found it on one of my favorite blogs : elanaspantry.com
4-5 medium bananas, sliced into 1" pieces
2 dates, chopped
1 tablespoon vanilla extract
2 tablespoon coconut oil
2 tablespoon coconut oil
1 (13.5 ounce) can coconut milk
Place bananas and dates in 11x7 Pyrex baking dish. Drizzle with vanilla and coconut oil. Bake at 375 for 35-45 minutes, until bananas begin to caramelize and smell fragrant - do not let burn. Place banana fixins and coconut milk in blender and puree until smooth. Place mixture in ice cream maker and freeze according to directions. Top with nuts, berries or sprinkles and serve.
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