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Coconut Banana Ice Cream

When transitioning to a WildFit way of life, it can be difficult to know how to incorporate desserts. If your Sugar Monster raged on a couple occasions, the best thing to do is leave refined sugar behind entirely. This doesn’t mean the end of dessert though! Take for example this rich, creamy ice cream that comes together in less than a minute. The reason this seemingly magical feat works is because of the bananas and coconut cream. The bananas provide the viscosity necessary to allow the incorporation of air into the ice cream. The coconut cream provides the fat needed to keep the ice cream from freezing solid, and lastly by using frozen bananas, you can skip the step of adding the “custard” to an ice cream maker to churn it.

Prep Time: 5 mins

Cook Time: 0

Serves: 2


3 large bananas peeled and frozen

1 cup coconut cream

2 Tbsp maple syrup

1/4 teaspoon vanilla


Peel the bananas and break them up into chunks. Wrap them and freeze overnight.

To make the ice cream, put the frozen bananas, coconut cream, maple syrup and vanilla into a high speed blender and blend starting at low speed and working your way up gradually to high speed until the mixture is smooth and creamy. Do not over-blend, otherwise the friction will melt your ice cream.

The ice cream can be served immediately as soft-serve, or you can put it in an airtight container and place it in the freezer for a few hours to set it so that it has the texture of a store-bought ice cream.

Serve the ice cream with toasted coconut, nuts, cacao nibs, or whatever toppings you like. I prefer a fresh mint leaf.

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2 thoughts on “Coconut Banana Ice Cream”

  1. Made the recipe exactly as per instructions. It’s delicious! Just finished WildFit Deep Spring so it tasted pretty sweet to me. Wondering how it would taste if I substitute 1/3 of the banana with frozen avocado chunks for a little less sweetness. Thank you so much Ariel!

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