Sunday Night dessert

Sorry for the poor photo -
we almost forgot to take it!

This past week we conspired with Peter's parents to share our "Sunday Night" Japanese style.  We prepared a little miso soup, rolled some sushi, sliced some tuna and salmon sashimi, and finished with freshly made Banana, Lime and Coconut ice cream. 

We've mentioned the gluten and dairy free ice cream once before and have made some adjustments to the recipe that we were most happy with.

Banana, Lime and Coconut Ice Cream

All ingredients ready to blend.

1 tin coconut milk

1/4 tin vanilla almond milk  (I measured in the coconut tin)

1/2 tsp vanilla

1 mashed ripe banana

juice of 1 lime (approximately 60 ml including the pulp)

2 tsp orange zest (homemade preferably)

1 tbsp agave syrup (or maple syrup)

Put all ingredients in the blender to puree for a couple of minutes, and store in the refrigerator until cold.  This part you can make up to a day ahead of time.  Then follow the instructions for your an ice cream maker. 

 

This makes a lovely, creamy and tasty ice cream.  Next time I may experiment with coconut milk and different fruits, and, of course, chocolate!

We use the half pint Donvier that was thoughtfully gifted to me by my aunt a number of years ago.  

I imagine that if there was any leftover ice cream, one could keep it in the freezer for a rainy day.  But I can only imagine that part.  The leftover part, that is.