The Charity for Environmental Illness

Recipe of the Month: Freefrom Banana, Coconut Milk and Ginger Ice Cream

Corn, egg, gluten, lactose, milk, nightshade, peanut, sesame, soya & wheat free; can be nut free


  • 2 ripe bananas
  • 400ml (1 tin) coconut milkbanana ginger coconut ice cream little
  • juice 2 lemons
  • 4 pieces stem ginger, chopped small
  • 2 tbsp flaked almonds (optional)


  1. In a food processor, puree the  bananas with the coconut milk and lemon juice.
  2. Depending on whether you want the stem ginger bitty or puréed into the mixture, purée it with the other ingredients or mix it in when they are puréed.
  3. Stir in the flaked almonds if you are using them and freeze in an ice cream maker.
  4. If you do not have an ice cream maker, freeze in the bowl, taking out every 20 minutes or so to beat vigorously, until frozen.
  5. Remove from the freezer for at least 20 minutes to soften before serving.

Serves 6

 Thanks go to Foods Matter for letting us reproduce this recipe.



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