I am going a little bananas over this marshmallow root powder from Mountain Rose Herbs. I just can't stop using it! The powder gives the ice cream a marshmallow-y flavour which goes so well with the toasted coconut and it keeps it from getting too hard in the freezer.
2 bananas (frozen and sliced)
1/3 cup full fat coconut milk
3 tbsp brown rice protein powder (I used vanilla flavoured)
1 tbsp marshmallow root powder
1 cup of unsweetened, shredded coconut, toasted
*To toast the coconut, just put coconut shreds in a frying pan over medium heat and stir constantly until it turns a golden colour.*
Blend the bananas and coconut milk in a food processor. Stir in protien powder and marshmallow root powder, place in a tupperware container and freeze for about 1 hour. Remove from the freezer and stir up. You will notice it is a lot more thicker. Scoop out ice cream with a spoon and use another spoon to smooth it out. (You could also use one of those nifty ice cream scoopers that scrapes the spoon for you). Slip into the toasted coconut and coat evenly. Repeat until you have no more ice cream. Freeze for another 2 hours. Enjoy!
Makes about 8
|Close up coconut|
|Should I eat it?|
|Or smash it!|