Coconut, Lemon and Cardamom Ice Cream
- 4 ripe bananas, about 350g (12oz) weighed after peeling
- 10 tbsps coconut cream (the thick part from a tin of coconut milk)
- 2 tsps vanilla extract
- 1 tbsp mild tasting runny honey
- 6 parings lemon rind, finely sliced
- 10 cardamom pods, seeds crushed
- 4 tbsps desiccated coconut
This ice cream, based on bananas and coconut milk, is rich and creamy yet still full of good-for-you ingredients so you can enjoy tucking in without feeling guilty. I like to freeze bananas whenever I have ripe ones to spare and I always keep a tin of coconut milk in the fridge so that I can make this ice cream at a moment’s notice.
1 Slice the bananas and place on a baking tray with a small gap between pieces. Place the tray in the freezer until the bananas are solid. Put the tin of coconut milk in the fridge preferably overnight or longer.
2 Place the frozen bananas, coconut cream, vanilla extract and honey in a food processor and pulse then process until you have a smooth creamy ice cream.
3 Add the lemon rind, cardamom seeds and coconut and process for a few more seconds until well mixed.
4 Serve straight away or re-freeze for up to a couple of hours until needed. If you freeze for longer the ice cream will need time to soften before using.