July is “National Ice Cream Month” (haha! like we need a reason!!) and some of my fellow foodie bloggers and friends have deemed this week “ice cream week”!! Jen , Carla and Jennie are coming up with delish ice cream concoctions every day this week and I have been visiting their blogs, literally drooling over their ice creams, toppings, trimmings the works! If you’re an ice cream lover, a visit to their blogs is a must! Well, I decided to make my contribution to “IceCreamWeek” and join them for a day. Think ripe bananas roasted in maple syrup and coconut oil blended with creamy coconut milk !! Mmmm delish! Top this with a honey rum glaze and you’re in ice cream heaven! Roasting the bananas is what gives the icecream its unique flavor. Totally exotic!! Plus, reasonably healthy `cos I consider coconut milk to be healthy. To read why click here. I also used agave nectar as the main sweetener and thanks to the bananas you don’t need to add cream to make it creamier. It is however a longer ice cream method than I usually like but the end result justifies the means 🙂 So just roast the bananas, whip with milk , make a warm glaze and pour over the ice cream! Just four easy steps and perfect for a hot summer day! You can serve the rum glaze warm which actually tastes better on the ice cream or cool it and then drizzle it on! Either way it’s a prefect foil for the ice cream – dairy free and diabetic friendly without the glaze.
Roasted Bananas ! Treat in itself !!
Layer the ice cream with roasted bananas and coconut flakes for a yummy parfait ! (Not a great picture, but you get the idea 😉
Just scoop it up !!! Yummy !!
Hope you like this ice cream ! I had great fun making it and discovered in the process that taking pictures of ice cream is not easy ! It melts before you can get a good picture LOL ! I had to ask for some tips from Ice cream expert Jen from Jaunita’s Cocina on taking ice cream pictures and I think I got some decent shots. The ice cream tasted fab ! So try it !!!