Coconut Milk "Ice Cream"

The other day I bought myself some coconut milk/liquid to use in coffee, with the hope that reducing cow milk would make my cold better. There was one minor though crucial problem. I just couldn't stand the taste. The coconut milk was creamy and sweet, no need to add any sugar at all, but it totally overwhelmed my very strong French Press coffee bought in Power Coffeeworks.

The coconut milk cost too much money to waste/dump, so I needed to figure out something useful to do with it. Since I remembered from a previous purchase of the "milk" that you can freeze it and make a sort of ice cream, that's what I did. I decided to combine the coconut milk with a couple of perfectly ripe bananas, chocolate chips and some of my coffee and then mix them up in the food processor.

I used the plastic "dough hook blade," hoping that the bananas would get a bit mashed, but the chocolate chips would stay whole.

To thicken the mixture, I added some coconut flakes. I let it whirl until the most of the bananas were mashed. Then I poured the mixture into a plastic container and put it in the freezer.

I plan on serving it Friday night for Shabbat dinner dessert. Coffee liquor will be offered as a topping. If I had some chocolate liquor that would be good, too. I'll look for that in the grocers today, Gd willing I should remember.

Gd willing, bli neder, I'll report on the success of this ice cream after Shabbat.

I highly suggest using coconut milk/liquid for vegan,  parve, non-dairy dairy-like, lactose free desserts. It is much better and far healthier than the totally synthetic factory-made stuff most people use. So many times I've felt sick after eating tempting desserts people have made with Rich's*. Many of the same people who won't let soybean oil in their houses, insisting it's unhealthy and cook with canola oil instead, have no compunction about serving desserts made with the soybean oil based Rich's.

* non-dairy whipped topping based on soybean oil. Wikipedia