This recipe is GAPS-friendly and dairy-free. I have always loved coconut ice cream but always experienced a stomach ache after. I thought I would try making my own that I could have on the GAPS diet.
1/2 can of full fat pure organic coconut milk (Thai Kitchen is the one I used.)
3 frozen bananas
1 teaspoon of pure vanilla extract
a few handfuls of dried shredded organic coconut (optional)
Preparation: Mix all ingredients in a food processor or blender until smooth. Place in freezer until frozen.
This coconut ice cream freezes easily and you may need to leave it out for a few minutes before serving.
The ice cream in the picture started melting, but don’t worry, it freezes.