I came up with this recipe after I realized I had coconuts that needed to be used and a bunch of bananas about to limit themselves to banana bread. I also had just bought vanilla beans, which up until now I deemed unnecessary (isn't vanilla extract the same thing?) but with one of my New Year's resolutions being to try new foods, I saw some on sale and decided to try them out.
And what was born was a sundae perfect for any day, especially a rainy one.
Banilla Coconut Ice Cream
Meat from 3-4 Young Thai Coconuts
3 Small or 2 Large Bananas (previously peeled and frozen for at least 6 hours)
1 Tsp. Vanilla Extract
1/4 C. Liquid Coconut Oil
Seeds from 1 Vanilla Bean*
*Here's how to do it:
Using the flat side of the knife, scrape the small vanilla seeds out of the bean, starting at one end and guiding the knife throughout the length of the bean. The seeds should look like this.
Blend all ingredients in blender or food processor until smooth and creamy. Pour into a container, and place in the freezer.
When ready to eat, you might need to let the ice cream sit on the counter for a while if it's hardened too much.
I made some Dehydrated Banana Chips and some Raw Spiced Caramel Walnuts to go with my sundae. Here's how:
Dehydrated Banana Chips
Makes 1 Cup
4 Large Bananas
Slice bananas into coins about 1/4" thick. Place on Teflex-lined dehydrator sheets and dehydrate at 118 degrees for 8 hours, flipping banana chips half way through.
Raw Spiced Caramel Walnuts
Makes 1 Cup
1 Cup Raw Walnuts
1/8 C. Agave syrup (I like Xagave brand)
2 Tbs. Coconut Sugar
1/8 Tsp. Cinnamon
Pinch Cumin (if you're feeling daring...it's yummy, promise!)
Stir all ingredients together in bowl. Spread on Teflex-lined dehydrator sheet and dehydrate at 118 degrees for 4 hours, or until syrup thickens. Alternatively, microwave for 30 seconds. It does practically the same thing.
Use walnuts and banana chips to top your Banilla Coconut Ice Cream, serve with hot fudge.