Clean Eating Butter Pecan Coconut Milk Ice Cream

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 4 Bananas

• Canned Goods

  • 1/2 cup Coconut milk, canned

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 3 tbsp Butter, Grass-fed salted

Found on cleaneatingrecipes.com

Description

Directions

• Slice 2 of the bananas and place the slices in a sealed bag or container in the freezer overnight, or for at least 8 hours.
• Slice the remaining 2 bananas into rounds at least 1/2 thick.
• Melt the butter in a saute pan over medium/high heat until the butter begins to foam and turn very lightly brown.
• Place the banana slices in the saute pan with the butter and cook until the bottoms turn golden brown.
• Flip slices over and brown on the other side.
• Transfer the caramelized bananas and butter to a container or thick ziploc bag(use a rubber spatula to scrape all the butter and browned bits in as well) and freeze for 8 hours or overnight.
• Place the frozen bananas(both the caramelized and the un-caramelized)in a high-speed blender like a vitamix. A food processor would work, as well.
• Break up any large, stuck together pieces as best you can.
• Pulse the frozen bananas until they start to look like very large bread crumbs.
• Add the coconut milk and blend.
• You may have to scrape down the sides and press the banana crumbles down into the center a few times.
• Blend until very smooth.
• Mixture will be thick like soft-serve ice cream.
• Add the pecans to the ice cream and mix in with a rubber spatula.
• Scoop into dishes and serve immediately.

Nutrition