Please note orders placed from 11/04/2024 will be affected by our annual stocktake and will be shipped from April 22nd. We appreciate your patience.
Close account popup

sign in

or sign in with

reset your password

  • Nov 2nd 2019
  • 0 comment

Prep time: 10 minutes

Serves 4-5


  • 475 mL vanilla almond milk
  • 30 mL maple syrup
  • 2 mL salt
  • 3 ripe bananas
  • 5 mL lemon juice
  • 45 g unsweetened shredded coconut, toasted
  • 60 g walnuts, chopped and toasted



  1. Combine almond milk, maple syrup and salt. Cover and chill in refrigerator until ready to use. Mash bananas and stir in lemon juice. Place in freezer for 20 minutes.
  2. Assemble drive assembly, freezer bowl and dasher (as per instruction book) to mixer. Turn to speed 1, pour chilled almond milk mixture and partially frozen bananas into freeze bowl and churn for 20 minutes or until soft set. Transfer to a bowl and stir in toasted coconut and walnuts. Ice cream is best served immediately but can be stored in the freezer for 1 hour.


Tags: Recipes , Dessert