Coconut Nice Cream
Frozen bananas are the backbone of most no-churn "ice cream," and freezing the coconut milk into cubes first is what pushes this version past banana soft-serve into something with real scoop and structure. The coconut milk firms up into something closer to fat than ice, so when it meets the bananas, maple syrup, and vanilla in the blender, the result is dense and creamy rather than icy or slushy. The whole thing comes together in the Vitamix in under two minutes once everything's frozen — the real time investment is letting the coconut milk set up in the freezer, which you can do the night before and forget about. Coconut flakes on top add the crunch the inside doesn't have. It's rich enough to serve in small scoops, simple enough to make on a whim once the prep is out of the way, and a solid one to know if you want ice cream without a machine.
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