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Sunday, June 15, 2014

Homemade Banana Coconut Ice Cream with Homemade Chocolate Syrup

Who doesn’t love ice cream? I mean really, who can resist the cold creaminess that melts in our mouths (or all over your hands if eating from a cone) that brings back so many memories of summers past when you were a little kid? Not this girl!

And since last week, when I discovered by accident how to make my own homemade ice cream without an ice cream maker, I have been experimenting in my kitchen {Muahahaha….insert evil laugh here}. But this is all good….for you and me….maybe not so much my diet though {smile}.

Like you, I’ve been seeing recipes for ice cream made strictly with frozen bananas. I happened to have some ripe bananas that I threw in the fridge because they were ripening so fast and I wanted to use them in something. Every time I put bananas in the refrigerator I chuckle because it reminds me of a line from the movie “Friends with Benefits” starring Justin Timberlake and Mila Kunis, where Mila’s mom in the movie says “… Bananas in the refrigerator? What are you, Puerto Rican?” Just love that movie!

Anyhow to get back on track, with the bananas I decided to make banana coconut ice cream. A simple dairy free, soy free, gluten free, and nut free ice cream the whole family will enjoy throughout the summer.

Did I mention no added sugar and no artificial coloring or preservatives? That’s right and you can make it in less than 10 minutes! How easy is that? The hardest part is letting it sit overnight in the freezer before eating it!

You can call this recipe “Ice Cream with Benefits” because I’m also sharing a recipe for making homemade chocolate syrup to drizzle over your homemade ice cream!

And not only can you use this syrup over ice cream, but you can use it over cakes, pancakes, and anything else you want chocolate on.

This chocolate syrup tastes so much better than the store bought kind and is easy to make at home. And you’ll find it makes the perfect topping to this banana coconut ice cream!

Banana Coconut Ice Cream


1 cup coconut milk

1 cup Cream of coconut

3 ripe bananas

¼ teaspoon vanilla extract

¼ teaspoon coconut extract

¼ cup shredded coconut *optional*


Mash 2 and ½ bananas and slice remaining half.

Add coconut milk, cream of coconut, mashed bananas, vanilla, and coconut extract into a large mixing bowl and whip for 5 minutes.

Gently fold in remaining sliced banana and shredded coconut.

Pour into freezer safe dish and freeze overnight.

Homemade Chocolate Syrup

Makes – 2 cups

Prep & Cooking time – 10 minutes


1 cup water

½ cup unsweetened cocoa powder (can also use Dark cocoa powder)

2 cups sugar

Pinch sea salt

¼ teaspoon vanilla extract


Add water and cocoa into a medium saucepan. Whisk together over medium heat until cocoa powder is dissolved.

Stir in sugar until dissolved. While stirring occasionally, bring to a boil and continue cooking for 3 minutes, stirring continuously now.

If it starts to boil over (rising up near edge of saucepan), remove pan from heat, turn down heat, and place back on heat once mixture goes down and continue to stir.

After 3 minutes, remove from heat, add in salt and vanilla and continue to stir for another minute.

Set aside and let cool.

Can either serve heated or as a cold syrup for chocolate milk or over ice cream.

Pour into a container (preferably glass or heat proof) and store in refrigerator.

Can be stored in refrigerator up to 2 months.

*Helpful Hints*

- I used Hershey’s 100% Special Dark Cocoa powder because I love dark chocolate and this syrup was amazing!

- All measurements are US

Chocolate Syrup source ~ Adapted from Nikki at Seeded at the Table

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