This ice-cream really is a kind of magic. Frozen fruit and coconut milk is processed until it whips up into a light, fluffy dessert. It is best eaten straight away, but can be frozen once made.




Skill level

Average: 3.4 (49 votes)


  • 4 large ripe bananas, roughly sliced and frozen for at least 8 hours
  • 200 ml coconut milk, poured into a freezer bag or ice cube tray and frozen for at least 8 hours


To serve

  • pinch of cinnamon
  • coconut chips

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Freezing time 8 hours  

Remove the banana and coconut milk from the freezer and place in a food processor. Blitz for 3–4 minutes, until the mixture is completely smooth and has whipped to a light, ice-cream consistency.

Serve immediately, sprinkled with a little cinnamon and some coconut chips.



• If you choose to freeze the ice-cream once it has been made, simply set aside at room temperature for 10-15 minutes before serving.


From The Goodness of Coconut: 40 Irresistible Energy-Packed Recipes by Emily Jonzen, photography by Clare Winfield (Kyle Books, $19.99).