Banana Ginger Coconut Ice Cream
  • 4 ripe bananas, sliced and frozen.
  • 1 Tbsp ginger, minced (or ½ tsp ground ginger)
  • 4 Tbsp (+/-) coconut milk, chilled
  • 2 Tbsp honey
  1. Place frozen banana pieces, ginger, and honey in food processor. Blend until smooth. Add coconut milk and blend until desired texture achieved. Ice cream can be served immediately for soft serve or freeze four hours for scoopable texture.
Recipe by Cancer Dietitian at