Vegan Coconut Ice Cream Frozen Treats (dairy, grain, nut and egg-free). Can Be Medicated with Ease.

Lately, I've been formulating frozen treat bases that are made with dairy. This one is different. It's predominantly made with high-fat coconut milk and bananas. This makes it dairy, egg, grain, and nut-free.

The base recipe consists of 5 ingredients. All of which, you can pronounce and are readily available in most grocery stores. 

This base recipe will produce 1 litre of finished ice cream and it can be totally customized with the flavours of your choice. Plus, it doesn't require cooking or churning like traditional dairy ice cream does. It does, however, require the use of a food processor or high powered blender, like a Vitamix. 

I have chosen to flavour my base with dark chocolate shavings and I have also medicated it with a cannabis-infused medium chain triglyceride coconut oil.

Let's review the ingredients that you will need to make the base recipe:

        

• 4 medium ripe bananas (chopped into chunks and frozen for 4 hours);
• 2 400 ml cans of high-fat coconut milk chilled for at least 24 hours in a refrigerator (The brand that I use has 17 grams of fat and it is critical to the end result of the recipe so buy the highest fat containing coconut milk that you can);
• 1 cup of desiccated unsweetened coconut (medium shred);
• 1/4 cup + 2tsp of maple syrup;
• and 2 tsp of pure vanilla extract or vanilla infused agave nectar. 

For the flavouring of the base:

• 3/4 cup of dark chocolate, shaved in thin pieces.           

For the cannabis-infused medication:

• 1/4 cup of medium chain triglyceride (or MCT) coconut oil infused with the cannabis strain of your choice. (I used an MCT coconut oil that was infused with a strain of cannabis called Platinum Banana Kush.)

(Here's the link to a previous post about how to make cannabis-infused MCT coconut oil: https://steemit.com/marijuana/@rebeccaryan/strain-teslin-indica-19-5-thc-making-mtc-coconut-oil-infusion-part-2-the-oil-infusion-using-a-magical-butter-machine ).

Directions:

        

• Peel and cut the bananas.
• Put the pieces of banana in a freezer bag and freeze them for 4 hours.
• Put the frozen bananas and well-chilled coconut milk in the bowl of a food processor or high speed blender and blend until the mixture is smooth. 

Note: As the coconut milk has been refrigerated for 24 hours, it will be well chilled and a semi-solid. It should require a spoon to scoop it out of the can. There may be a little bit of coconut water in the bottom of the can, but only use the solid material and save the coconut water for another recipe or discard it. 

        

• Add the maple syrup and vanilla extract and blend again.
• Add the shaved chocolate, coconut and cannabis infused MCT coconut oil. (Omit this if you aren't medicating this dessert.)
• Blend for a minute or until all the ingredients are mixed thoroughly and the batter is a consistent colour all the way through.

    

• Put the batter into a freezer-safe container that will hold 1 litre of liquid. (I froze some as creamsicles and some as a rectangular block. The entire block can be removed from the container once it is frozen and cut into ice cream slices.

Note: Freezing the batter for 3 hours will produce a texture similar to a soft-serve ice cream. Freezing the batter for more than 12 hours will produce a texture just like hard ice cream and will require an ice-cream scoop to serve.

This creamsicle was frozen for 12 hours and is now a complete solid and holding its shape.

Over all, it's not exactly like vanilla chocolate chip ice cream made with dairy and eggs but it's really close with a hint of banana.

I welcome your comments and I invite you to follow me on my journey.

~ Rebecca Ryan