Banana, coconut & rosemary nice-cream

Ingredients:

• 10 ripe medium bananas (2kg), cut into 1cm (½in) thick slices
• 1 1/2 cups cups (375ml) canned coconut milk
• 2 small sprigs fresh rosemary
• 2 tablespoons honey

Method:

• Place banana slices on two large baking-paper-lined oven trays. Cover and freeze overnight or until firm.
• 2Stir coconut milk, rosemary and honey in a small saucepan over low-medium heat; bring to a simmer. Simmer gently for 5 minutes. Remove pan from the heat; stand, covered, for at least 20 minutes. Remove rosemary sprigs; discard 1 sprig. Pick leaves from remaining sprig; reserve.
• 3Blend banana in a high-powered blender until very finely chopped. Add ⅔ cup (160ml) of the coconut milk mixture and the reserved rosemary leaves. Blend until mixture forms a soft-serve ice-cream texture, scraping down the side, if required.
• 4Spoon banana mixture into glasses or bowls; drizzle with remaining coconut milk mixture. Serve.

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Image Source:*womensweeklyfood.com.au

Source:womensweeklyfood.com.au