The recipe was born suddenly one of those products that was at home, and it was so bomber that now takes pride of place in my cookbook.
Do 5 minutes, not including the stage of freezing.
You will need 1 large ripe(!) banana, 200 ml coconut milk (can be cream if you like it meatier), juice of a quarter lime/lemon, 1H.l. ground vanilla (or the seeds of half a vanilla pod), a pinch of sea salt.
Optionally you can put the sweetener (but believe banana is enough) and a few mint leaves, if you love her.
1. Banana wash, peel, slice and freeze much.
2. In a blender to immerse all the ingredients and punching until smooth. Can eat immediately or freeze until more solid (like me).
How to freeze ice cream:
Shake all the ingredients in a blender and put into the freezer straight into the bowl(!). Then every hour to get and mix a lot, especially the fact that froze on the top and on the side of the Cup. Once the consistency of your ice cream will be quite thick, but still viscous (it also obviously there will be small pieces of ice, which can not be avoided and I really don’t like), then remove it and punch in a blender. After that my ice cream may be placed in storage container and put into the freezer.
If you remove the freezer in the bowl of a blender not possible, then just put ice cream in a storage container and put it in the freezer. Carefully stir the ice cream every 30-60 minutes, so that eventually his consitency was tender and not an ice block.
3. Feed. Ice cream and so delicious, but absolutely brilliant it becomes, if the top sprinkle with cocoa/carob and the coconut chips. Direct wow!