Michelle's Freefrom Banana, Coconut Milk and Ginger Ice Cream

Corn, egg, gluten, lactose, milk, nightshade, peanut, sesame, soya & wheat free; can be nut free

This was a really tasty mixture, not, as so often can happen with banana, overwhelmed by the banana flavour. I am afraid that I was too lazy to turn out half of the attic to find the ice cream machine, so I merely stirred-and-froze which meant that the texture that you see in the picture, was not as smooth as it should have been, or would be if you used an ice cream maker.

Serves 6freefrom banana, coconut milk and ginger ice cream


  • 2 ripe bananas
  • 400ml (1 tin) coconut milk
  • juice 2 lemons
  • 4 pieces stem ginger, chopped small
  • 2 tbsp flaked almonds (optional)


  1. In a food processor, puree the  bananas with the coconut milk and lemon juice.
  2. Depending on whether you want the stem ginger bitty or puréed into the mixture, purée it with the other ingredents or mix it in when they are puréed.
  3. Stir in the flaked almonds if you are using them and freeze in an ice cream maker.
  4. If you do not have an ice cream maker, freeze in the bowl, taking out every 20 minutes or so to beat vigorously, until frozen.
  5. Remove from the freezer for at least 20 minutes to soften before serving.

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