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Banana Coconut Ice Cream

A healthy, creamy, and naturally sweet Banana Coconut Ice Cream made with simple Indian kitchen ingredients. No refined sugar, no cooking, and perfect for a light dessert.
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Prep Time 10 minutes
Freezing Time 4 minutes
Total Time 4 minutes
Servings: 2 bowls
Course: Dessert, Healthy Treat
Cuisine: Indian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 medium ripe bananas peeled and sliced
  • 1 cup thick coconut milk chilled
  • 2 tbsp fresh grated coconut optional for extra texture
  • 1 tsp vanilla extract
  • 1 tbsp honey optional, adds mild sweetness

Equipment

  • Mixer Grinder or Blender

Method
 

  1. Spread the banana slices on a plate and freeze for 4 hours or until firm.
  2. Add frozen banana slices to a blender along with coconut milk, grated coconut, vanilla extract, and honey.
  3. Blend until smooth and creamy. Scrape the sides if needed.
  4. Transfer to an airtight container and freeze for 1–2 hours for a firmer texture.
  5. Scoop and serve chilled. Top with nuts or more grated coconut if you like.

Notes

Use fully ripe bananas for natural sweetness. Light coconut milk can be used for a lower-calorie version.