Summer is approaching. Where I live, it already feels like it’s here. I’m not much of a summer gal but I do enjoy eating lots of ice cream in those months to stay cool. Today I’ll be sharing a recipe for Banana Coconut Chai “Ice Cream”. This recipe is made without dairy, gluten, or refined sugars. It’s something you can feel good about eating and indulging won’t harm your bikini body.
2 large bananas, cut into pieces and placed in a plastic Ziploc overnight in the freezer (you can freeze banana pieces in advance)
1 can coconut cream, Trader Joe’s brand
1 cup soy milk
3 Yogi Tea chai rooibos tea bags
1/2 cup agave syrup
1/4 cup maple syrup
In a saucepan, add 1 cup soy milk and chai tea bags (strings removed). Turn heat to medium. As the milk starts to boil, reduce heat to low and let it sit for 10 minutes. Remove from heat. Without burning your fingers, gently squeeze the tea bags to release more chai flavor and discard. Pour milk into a blender. Add frozen banana pieces, agave syrup, maple syrup and coconut cream. Blend until creamy. Pour into ice cream maker and follow manufacture instructions. After ice cream is done, transfer to a loaf pan and place in freezer overnight or for at least a few hours until firm.