This frozen dessert uses the summer fruit, coconut milk and honey for a delightful dairy-free ice-cream alternative. Can be made vegan by substituting the honey.
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Ingredients
Method
1.Place banana slices on two large baking-paper-lined oven trays. Cover; freeze overnight or until firm.
2.Stir coconut milk, rosemary and honey in a small saucepan over medium-low heat; bring to a simmer. Simmer gently for 5 minutes. Remove pan from heat; cover, stand 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 of the coconut milk mixture and reserved rosemary leaves. Blend until mixture forms a soft serve ice-cream texture, scraping down the sides if required.
4.Spoon banana mixture into glasses or bowls; drizzle with remaining coconut milk mixture. Top with coconut flakes and extra rosemary.
Bananas should be ripe for the best flavour and texture.
The texture of the nice-cream is best as soon as it is made, but it can be frozen for up to 2 days ahead.
Note
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