Banana, Coconut & Rosemary Nice-Cream

This dairy-free 'nice' cream recipe is a delicious sweet treat featuring fragrant rosemary and honey for a simple and elegant dessert dish.

10 ripe medium bananas (2kg), cut into
1cm (½in) thick slices
1   1/2 cups cups (375ml) canned coconut milk
2 small sprigs fresh rosemary
2 tablespoons honey

1. Place banana slices on two large baking-paper-lined oven trays. Cover and freeze overnight or until firm.
2. Stir coconut milk, rosemary and honey in a small saucepan over low-medium heat; bring to a simmer. Simmer gently for 5 minutes. Remove pan from the heat; stand, covered, for at least 20 minutes. Remove rosemary sprigs; discard 1 sprig. Pick leaves from remaining sprig; reserve.
3. Blend banana in a high-powered blender until very finely chopped. Add ⅔ cup (160ml) of the coconut milk mixture and the reserved rosemary leaves. Blend until mixture forms a soft-serve ice-cream texture, scraping down the side, if required.
4. Spoon banana mixture into glasses or bowls; drizzle with remaining coconut milk mixture. Serve. 

 *Notes: The texture of the nice-cream is best as soon as it is made, but it can be made and frozen up to 2 days ahead.

*Recipe: WWFood

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