Coconut ice cream

I’ve said it before, and I’ll say it again:  Don’t waste $7 on a pint of non-dairy ice cream when it’s simple to make your own, AND you’ll have better results! No, you don’t need an ice cream maker.  All you need is a good food processor and you’re good to go!
5 bananas, frozen
3 tbs coconut butter
1/4 cup coconut flakes, ground to a powder
5 tbs Torani coconut syrup

Allow the bananas to sit out for a few minutes to thaw slightly.  (You don’t want icy banana bricks in your processor.)  Throw everything in a food processor and pulse until completely smooth. Freeze. ;)

I used unsweetened Torani coconut syrup which is made with sucralose, but there are also brands made with stevia, or you can use the Torani cane sugar version.  This is the type of syrup you would use to sweeten coffees or frappucinnos.

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