Ingredients

The following ingredients have 2 Servings
  • 2 bananas (- sliced into medium rounds)
  • 2 tablespoons of grass fed butter or ghee ((or coconut oil for dairy-free))
  • 1-2 tablespoons of coconut or maple sugar
  • 1-2 tablespoons of full fat coconut milk
  • 8-10 ounces of full fat coconut milk
  • 2 tablespoons of maple syrup
  • 1 teaspoon of vanilla
  • pinch of sea salt

Instruction

  • Place the butter and coconut or maple sugar in a saucepan over medium low heat. Stir until combined and then add 1 to 2 tablespoons of coconut milk to make the sauce creamy. Continue to stir until smooth and caramel like.
  • Turn the heat to low and add the banana rounds. Stir and then let it simmer while you get the ice cream going.
  • In a mixing bowl, combine the coconut milk, maple syrup, vanilla and salt. Use a whisk to mix the ingredients. Once combined, place in your ice cream maker per the manufacturer's instructions. I used chilled coconut milk for quicker results.
  • Stir the banana/sauce occasionally while the ice cream churns. Once the ice cream is done, place a small amount of the bananas and sauce in the bottom of a bowl and then add the ice cream. Top with more bananas and use up all the sauce. Duh.