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Vegan Banana Walnut Chocolate Chunk Ice Cream with Coconut Milk

Updated on June 03, 2016
Margaret Schindel profile image

Margaret has a passion for cooking, baking and creating recipes to satisfy her cravings for delicious, indulgent and sometimes healthy food.

Banana Walnut Chocolate Chunk Ice Cream Recipe - vegan, non-dairy, soy-free, freshly churned and ready to enjoy!
Banana Walnut Chocolate Chunk Ice Cream Recipe - vegan, non-dairy, soy-free, freshly churned and ready to enjoy! | Source

Banana Walnut Chocolate Chunk Ice Cream - So Sinfully Delicious, No One Will Guess it's Vegan, Dairy-Free, Gluten-Free and Paleo Friendly!

Over-ripe frozen bananas and pure maple syrup provide the sweetness in this delicious Banana Walnut Chocolate Chunk Ice Cream recipe, while lightly glazed toasted walnuts and chunks of decadent dark chocolate add crunch. A touch of cinnamon adds warm flavor to this frozen dessert. A combination of coconut milk and coconut cream makes this frozen dessert smooth, rich and creamy. Unlike many other recipes that use coconut milk, the coconut flavor in this non-dairy, vegan ice cream recipe is barely noticeable.

Choose dairy-free, sugar-free and/or gluten-free dark chocolate or cacao nibs or omit the maple syrup or walnuts to suit your dietary restrictions.

There Are Millions Banana Coconut Milk Ice Cream Recipes ...

... But How Many — and Which Ones — Are Worth Making?

Do a search for non-dairy ice cream recipes made with frozen bananas and coconut milk and you'll get literally millions of results. The problem is that most of them have a grainy, icy consistency and anemic flavor. So how are you supposed to find the best recipes from among those millions of possibilities?

If you're looking for a vegan banana ice cream recipe made with coconut milk that tastes delicious and creamy enough to compete with traditional, full-fat, premium ice cream, your search is over. My luscious, healthy frozen dessert recipe is studded with pure maple syrup-glazed toasted walnuts and dark chocolate chunks and enhanced with a touch of cinnamon, and it's so rich and creamy that even my formerly skeptical taste testers rave about it.

A Combination of Frozen Bananas, Coconut Milk and Coconut Cream Create a Smooth, Creamy Consistency

I used to make a healthy ice cream-like dessert by freezing very ripe bananas, cutting them into chunks and processing them to a smooth consistency in the food processor. The result was surprisingly creamy. The first time I made it with overripe bananas I discovered how much sweeter this healthy banana "ice cream" substitute turned out. So when I set out to develop a truly decadent dairy-free, vegan ice cream recipe, extremely ripe frozen bananas were my starting point.

After doing quite a bit of research on vegan ice cream recipes I found that full-fat coconut milk was a key ingredient for the base, and that light coconut milk wouldn't work well. But my first experiment with a frozen banana and coconut milk ice cream recipe wasn't creamy enough to pass for real ice cream. Adding a can of coconut cream solved the problem.

I love the flavor of coconut but I didn't want it to be noticeable in my recipe. So I used a much higher proportion of frozen bananas to coconut milk and coconut cream.

Use a 2-Quart Automatic Ice Cream Maker for This Recipe

An Electric Ice Cream Maker is Key to Making Vegan Ice Cream with a Creamy Consistency

While it's certainly possible to make ice cream without an ice cream maker, using the freeze partially, beat with an electric mixer, refreeze and repeat method will never produce a frozen dessert with the smooth, creamy consistency of traditional dairy ice cream. This is especially true when making non dairy ice cream, since the absence of full-fat cream usually produces a more grainy, icy consistency.

So if you want your vegan frozen dessert recipes to turn out as smooth and creamy as possible, the key is to use an electric ice cream machine.

I developed this Banana Walnut Chocolate Chunk Ice Cream recipe during a week-long visit with my husband's parents, using his mother's 1-1/2 quart Cuisinart Ice Cream Maker. My own ice cream machine was decades old, had only a 1 quart capacity, took a long time to churn and had been gathering dust in our basement for ages. So I was surprised and pleased to discover how far this type of kitchen appliance had come. The see-through lid with the open ingredient spout on my mother-in-law's model made it very easy to add the candied toasted walnuts and the dark chocolate chunks while the machine was still running. And I was amazed that my test batch of this vegan ice cream recipe was ready to eat a mere 20 minutes after it began churning. The only downside was that the 1-1/2 quart capacity wasn't quite large enough for the recipe.

The speed and ease of use of my mother-in-law's machine, the enthusiastic feedback I received from my husband and his parents on this recipe, and the fact that my own decades-old ice cream machine had only a 1-quart capacity prompted me to replace it with a 2-quart automatic ice cream maker (that also makes delicious frozen yogurt, sorbet and gelato). My husband loves it when I make homemade frozen treats, so I use it quite a bit!

Although I didn't pour in all of the ice cream mixture, it overflowed the top of the freezer bowl and the churn paddle of the 1-1/2 quart machine. (I wiped off the top of the bowl before taking this photo.)
Although I didn't pour in all of the ice cream mixture, it overflowed the top of the freezer bowl and the churn paddle of the 1-1/2 quart machine. (I wiped off the top of the bowl before taking this photo.)

Organic Bananas vs. Conventionally Grown Bananas

Even though there isn't enough pesticide residue in peeled conventionally grown bananas to include them in the Environmental Working Group's Dirty Dozen PLUS list, the executive summary of the highly respected EWG's 2014 Shopper's Guide to Pesticides in Produce report emphasized that neither USDA testing nor EWG's own guide "reflect the intensity of pesticide use during growing cycles" and warned consumers that "Nearly every conventionally-grown banana sold in the U.S. is imported. Most receive heavy doses of pesticides. Very few pesticide residues are detected on the fruit itself. But consumers concerned about pesticide dangers to workers, farming communities and wildlife should consider organic or Fair Trade certified bananas."

Tip: Keep Peeled Over-Ripe Bananas on Hand in Your Freezer

Whenever I shop for bananas I always buy more of them than we need and let the extras ripen until the skins move past the speckled state and start to brown. Then I peel them, wrap them tightly in sheets of plastic wrap and freeze them.

Having over-ripe, frozen bananas on hand means not having to go out and buy yellow bananas and wait for them to over-ripen when I'm in the mood to whip up a batch of Banana Walnut Dark Chocolate Chunk Ice Cream.

How to Make Vegan Banana Walnut Chocolate Chunk Ice Cream with Coconut Milk

One of the bowls of vegan Banana Walnut Chocolate Chunk Ice Cream I served to my eager taste testers while developing this recipe
One of the bowls of vegan Banana Walnut Chocolate Chunk Ice Cream I served to my eager taste testers while developing this recipe

Step 1: Freeze the Freezer Bowl and Peeled Bananas and Chill the Full-Fat Coconut Milk.

The day before you want to make this Banana Walnut Chocolate Chunk Ice Cream with Coconut Milk recipe:

  • Place your ice cream maker's freezer bowl in the coldest part of your freezer (usually a back corner of the bottom freezer shelf) if it isn't there already.
  • Peel 3 large, very ripe bananas, wrap them tightly in plastic wrap and put them next to the freezer bowl in the coldest part of your freezer.
  • Place a 13.5 ounce can of full-fat coconut milk, preferably organic, and a 5.4 ounce can of unsweetened coconut cream, also preferably organic, into the coldest part of your refrigerator to chill.

Step 2: Pan-Toast the Walnut Chunks and Glaze Them with Pure Maple Syrup.

Place a large piece of parchment paper on your counter and grease it lightly with coconut oil.

Melt one tablespoon of coconut oil in the bottom of a medium-large, nonstick skillet over medium heat. When the coconut oil starts to bubble, add half a cup of broken walnut pieces and stir to coat. Sprinkle the nuts generously with kosher salt or sea salt and pan toast them until they are golden brown and fragrant.

Drizzle the nuts with two tablespoons of pure maple syrup, preferably Grade B. Using a greased silicone spatula, stir to coat the walnut chunks evenly with the syrup. Continue stirring the nuts constantly until the moisture in the maple syrup has evaporated completely and the glazed nuts look dry, about 1 to 2 minutes. Be sure to keep a close eye on them to avoid scorching.

Scrape the walnuts onto the greased parchment paper in a single layer and allow them to cool completely, which should take only a couple of minutes. If any of the chunks stick together just break them apart with your fingers. Leave the nuts on the parchment paper and set it aside.

Maple syrup glazed walnut pieces cooling on greased parchment paper
Maple syrup glazed walnut pieces cooling on greased parchment paper

Notes on the Nuts

  • To make a Paleo-friendly version of this recipe, omit the maple glaze.
  • I usually buy walnut halves in bulk and store them in a freezer bag or airtight food storage container in the freezer. The nuts stay fresh for a very long time in the freezer, so I always have some on hand for cooking, baking and healthy snacking.
  • Don't be tempted to chop the walnuts with a knife or food processor. You'll end up with uneven-sized chunks and a pile of wasted walnut "dust". Just use your fingers.
  • Don't even think about using "maple flavored syrup" or "pancake syrup" for this recipe.
  • Choose a good-quality Grade B maple syrup, which provides a much stronger flavor and better nutrition than milder-tasting, more highly processed / refined Grade A syrup. I highly recommend Coombs Family Farms 100% Pure Organic Maple Syrup Grade B.

Step 3: Chop Dark Chocolate into Small Chunks or Use Unsweetened Organic Raw Cacao Nibs.

Use a sharp chef's knife to chop about 4 oz. of good quality dark chocolate into small chunks. Choose a brand and type of dark chocolate that is at least 85% cacao for maximum health benefits and read the label carefully to make sure you purchase one that meets your dietary restrictions. Alternatively you can use 1/2 cup of unsweetened organic raw cacao nibs.

Note: Whichever you use, the manuals for both Cuisinart ice cream makers I've used recommend making mix-ins no larger than a chocolate chip. I make my chocolate chunks a bit larger in the original batch and it did seem to interfere a bit with the churning toward the end of the cycle.

Dump the dark chocolate chunks or the raw cacao nibs onto the same parchment paper as the nuts and set it aside.

Cook's Notes:

  • If you wish, you can scrape the chopped chocolate into a mesh sieve and sift out the powdered chocolate "dust". Of course, you wouldn't want to waste all those good dark chocolate bits, so save them to sprinkle on top of the churned ice cream or another dessert.

Chopped dark chocolate chunks
Chopped dark chocolate chunks

Step 4: Quarter the Frozen Bananas Lengthwise, Then Slice into 1-Inch Chunks.

Halve one of the 3 over-ripe, frozen bananas lengthwise and place the halves side by side on a cutting board, flat sides down.

Slice each half-banana in half lengthwise again into quarters, then slice them crosswise into thick 1-inch slices. Work quickly so the bananas remain frozen. If the banana chunks show signs of thawing after you've cut them, put them back in the freezer for 15 minutes before moving to the next step.

Frozen banana chunks
Frozen banana chunks

Step 5: Process the Chilled Banana Coconut Milk Ice Cream Mixture.

Working quickly so that the frozen banana chunks don't have time to thaw, scrape them into the bowl of a food processor fitted with a stainless steel chopping blade.

Immediately remove the thoroughly chilled cans of full-fat coconut milk and coconut cream from the refrigerator and pour and scrape the ice-cold contents of the cans into the food processor bowl with the frozen banana chunks.

Add 2 Tbsp. pure maple syrup (preferably Grade B), 1/4 teaspoon kosher salt and 3/4 teaspoon ground cinnamon to the processor bowl and process briefly, just until the mixture is fairly smooth.

Step 6: Start Churning the Ice Cream Mixture.

Immediately take the freezer bowl for the ice cream maker out of your freezer, place it on the base of the machine, and scrape the liquid ice cream base from the food processor into the freezer bowl. The ice cream maker bowl will start to defrost the moment you remove it from the freezer, so don't take it out until you're ready to start churning the base mixture. And the colder the mixture and the bowl are when you turn on the machine, the faster the ice cream will be ready and the smoother and creamier it will be.

If you're using one of the Cuisinart Ice Cream Maker models I mentioned, just lock the cover in place, plug in the machine and turn it on.

If you're using another brand or model of ice cream maker, follow the manufacturer's instructions for starting the churning cycle.

The wide ingredient spout in the see-through cover of the Cuisinart Ice Cream Maker makes it easy to check the consistency as the mixture is churning in the freezer bowl
The wide ingredient spout in the see-through cover of the Cuisinart Ice Cream Maker makes it easy to check the consistency as the mixture is churning in the freezer bowl

Step 7: Add the Walnuts and Dark Chocolate Chunks or Raw Cacao Nibs About 10 Minutes Before the Ice Cream is Ready.

If you're using one of the Cuisinart Ice Cream Maker models I mentioned:

After about 15-20 minutes the ice cream base will be the consistency of soft-serve ice cream. (You'll be able to tell just by looking into the ingredient spout's large opening.) At this point, with the machine still running, carefully lift up the parchment paper with the walnuts and chocolate chunks or raw cacao nibs. Angle the paper slightly over the ingredient spout opening, bring the edges together a bit so the paper acts like a wide funnel, and s-l-o-w-l-y pour the walnut and chocolate mix-ins into the opening. Allow the ice cream to continue to churn for approximately 5 minutes longer until it reaches ready-to-eat consistency.

If you are using a different brand or model of ice cream maker:

Follow the manufacturer's instructions for adding mix-ins.

This is what the dairy-free banana walnut chocolate chunk ice cream looked like immediately after I turned off the machine and removed the cover of the ice cream maker.
This is what the dairy-free banana walnut chocolate chunk ice cream looked like immediately after I turned off the machine and removed the cover of the ice cream maker.

Step 8: Scrape the Finished Ice Cream into a Freezer Container and Freeze or Serve.

As soon as the ice cream reaches the proper consistency, stop the machine and unplug it. With a sturdy silicone spatula, immediately scrape the ice cream out of the freezer bowl to prevent it from sticking and pack it lightly into a freezer container with a tight-fitting lid.

Important: Don't use a metal spoon, spatula or other utensil that could damage your ice cream maker's freezer bowl!

Serve some of the ice cream immediately, if desired, then seal the container and store it in the coldest part of the freezer until ready to serve. For a harder consistency, freeze or an hour or more in the coldest part of your freezer before serving.

Serving Suggestions

Use any or all of the following ice cream toppings:

  • Drizzle each portion of ice cream with a teaspoon of pure maple syrup.
  • Top each portion with whipped cream (for non-vegans) or with a vegan whipped topping such as sweetened or unsweetened whipped coconut cream or whipped cashew cream.
  • Sprinkle each portion with additional maple-glazed walnuts.

Freezer container of vegan Banana Walnut Dark Chocolate Chunk Ice Cream right out of the ice cream maker
Freezer container of vegan Banana Walnut Dark Chocolate Chunk Ice Cream right out of the ice cream maker

Streamlined Version with Standard Recipe Formatting

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5 stars from 2 ratings of Vegan Banana Walnut Chocolate Chunk Ice Cream Recipe

Ingredients

  • 3 bananas, large and over-ripe, preferably organic
  • 13.5 oz. can coconut milk, full fat (not light or lite), preferably organic
  • 5.4 oz. can unsweetened coconut cream, preferably organic
  • 1/2 walnut pieces, (walnut halves broken into chunks with your fingers)
  • 1 tsp. coconut oil, plus extra for greasing parchment paper
  • Kosher salt or sea salt
  • 4 Tbsp. (divided) pure maple syrup, preferably grade B and organic
  • 4 oz. extra dark chocolate or unsweetened raw cacao nibs
  • 3/4 tsp. ground cinnamon, preferably Penzeys Cinnamon

Cook Time

Prep time: 15 min
Cook time: 25 min
Ready in: 40 min
Yields: 1-1/2 to 1-3/4 quarts, 12 rounded 1/2-cup servings

Note: The estimated "cook time" represents the approximate time to churn and freeze the ice cream in a 2-quart Cuisinart ICE-30 Pure Indulgence Ice Cream Maker. The actual time will depend on your machine.

Instructions

  1. At least one day ahead, peel the over-ripe bananas and wrap them tightly in plastic wrap. Place the freezer bowl of the electric ice cream maker and the wrapped bananas in the coldest part of your freezer. Also move the cans of full-fat unsweetened coconut milk and coconut cream to the coldest part your fridge to chill for a minimum of 6 hours.
  2. On the day you want to make the ice cream, grease a sheet of baking parchment and a sturdy silicone spatula with coconut oil and set it aside. In a nonstick skillet over medium heat, warm 1 Tbsp. coconut oil until it starts to bubble. Stir in the walnut chunks until they are coated with the oil, then sprinkle on 1/2 tsp. of salt. Continue to heat the nuts, stirring frequently until they are fragrant and golden brown. Drizzle 2 Tbsp. of the maple syrup and use the greased silicone spatula to stir the nuts constantly for a minute or two, taking care not to scorch them, until the nuts are glazed and dry. Immediately spread them out in a single layer on the prepared parchment paper, allow them to cool. Separate any pieces that have stuck together.
  3. Coarsely chop the dark chocolate (or raw cacao nibs, if they’re too large) into small chunks roughly the size of chocolate chips. Optional: Sift the chopped chocolate chunks or cacao nibs through a mesh sieve. Save the tiny chocolate bits to sprinkle over ice cream or another treat
  4. Remove the frozen bananas from the freezer and unwrap them. Slice each banana lengthwise into quarters and then into one-inch lengths, working as quickly as possible so they don’t defrost. If necessary, pop them (still on the cutting board) back into the freezer for 10 to 15 minutes to firm them up again.
  5. Scrape the frozen banana chunks a food processor bowl fitted with a stainless steel chopping blade. Remove the ice-cold cans of full-fat coconut milk and coconut cream from the refrigerator and quickly empty the contents into the food processor bowl. Add the remaining 2 Tbsp. maple syrup, 1/4 teaspoon salt and the ground cinnamon. Process just until the mixture is smooth.
  6. Remove the ice cream maker's freezer bowl from your freezer and place it on the machine's base. Follow the manufacturer's directions for assembling the machine, pour in the ice cold banana-coconut milk mixture, lock the lid in place and turn on the machine.
  7. About 5 minutes before the ice cream is ready, add the walnut pieces and chocolate chunks very slowly, following your ice cream maker’s instructions for adding mix-ins. Continue churning the mixture for another five minutes or until it reaches the desired consistency.
  8. Turn off and unplug the ice cream maker and use a sturdy silicone spatula to scrape the finished ice cream into a freezer container, working quickly so it doesn’t stick to the freezer bowl. Serve immediately or seal the container lid tightly and freeze until ready to serve.

Nutrition Data*

Nutrition Facts
Serving size: rounded 1/2 cup
Calories 220
Calories from Fat144
% Daily Value *
Fat 16 g25%
Saturated fat 11 g55%
Unsaturated fat 5 g
Carbohydrates 23 g8%
Sugar 15 g
Fiber 2 g8%
Protein 2 g4%
Cholesterol 0 mg
Sodium 114 mg5%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

*The nutrition data estimates were calculated by inputting the ingredients (including manually entered nutrition data taken from the manufacturer's label for selected ingredients and the number of servings into the SELFNutritionData recipe analysis tool. I have provided this information as a service to help you make informed decisions about this recipe.

© 2014 Margaret Schindel

Have You Ever Made Ice Cream? What About Vegan, Dairy Free, Gluten Free, Caveman Diet or Paleo Friendly Ice Cream?

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    • Margaret Schindel profile image
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      Margaret Schindel 10 months ago from Massachusetts

      Hi Lorelei! I think you'll find that this kicks all those other banana ice cream recipes up a notch. Another great variation is to stir just enough boiling water into a couple of spoonfuls of instant coffee or espresso to dissolve the granules, let the liquid cool, and stir it into the coconut milk and banana mixture before churning. Yum!

    • Margaret Schindel profile image
      Author

      Margaret Schindel 10 months ago from Massachusetts

      Thanks so much, Susan!

    • Lady Lorelei profile image

      Lorelei Cohen 10 months ago from Canada

      OMG that looks delicious. I have seen banana ice cream recipes but have yet to give it a try. One of these days....

    • SusanDeppner profile image

      Susan Deppner 10 months ago from Arkansas USA

      This ice cream recipe looks and sounds so delicious, Margaret! Banana and coconut plus chocolate, hard to imagine anything but good things here! Pinning and Yumming the recipe for future reference. Thanks for sharing!

    • Margaret Schindel profile image
      Author

      Margaret Schindel 10 months ago from Massachusetts

      @favored Hi Fay, thanks so much for sharing this recipe! I love the crunch and flavor of the chopped maple-glazed walnuts in this ice cream, but I'm sure it would be great even without them. Given that you enjoy walnuts with a banana as a snack, though, you might want to give it a try with the nuts!

    • favored profile image

      Fay Favored 10 months ago from USA

      Glad I came across this recipe. It looks like I'd really like it, not sure about the walnuts though. I love them, but not usually in ice cream. Funny since I eat walnuts with a banana for a snack! LOL Pinned & shared!

    • Margaret Schindel profile image
      Author

      Margaret Schindel 18 months ago from Massachusetts

      @Charito1962 Hi Charito! Oh, I really envy you living in the Philippines where coconuts are so plentiful! I love them, and there's nothing quite like fresh ones. I'm delighted that you like my banana walnut chocolate chunk ice cream recipe with coconut milk and hope you get a chance to try it!

    • Charito1962 profile image

      Charito Maranan-Montecillo 18 months ago from Manila, Philippines

      Wow, this ice cream sure looks yummy, Margaret! (You tempt my sweet tooth!) Funny, but it looks like a soft chocolate chip cookie.

      I come from a country where coconuts are abundant, so ice cream with coconut milk sounds sinfully delicious!

    • Margaret Schindel profile image
      Author

      Margaret Schindel 20 months ago from Massachusetts

      Thanks, Larry! I hope you get to try this recipe.

    • Larry Rankin profile image

      Larry Rankin 20 months ago from Oklahoma

      Sounds delicious. I have not tried making ice cream out of coconut milk yet.

    • Margaret Schindel profile image
      Author

      Margaret Schindel 22 months ago from Massachusetts

      Glad you enjoyed my dairy free ice cream recipe, Barbara! Today's electric ice cream makers are such a breeze to use - as long as you keep the freezer bowl in your freezer, all you have to do is take it out and plunk it onto the machine, mix up a few ingredients, dump them into the freezer bowl, turn on the machine and the ice cream (or other frozen treat) is ready for you to enjoy in just minutes! I hope you find one within the price range you want to pay. I think you'll love how this recipe tastes. :)

    • Barbara Kay profile image

      Barbara Kay Badder 22 months ago from USA

      I wish I had seen this hub just a few weeks earlier. There was an ice cream maker at a garage sale and I thought I'd never use it since I can't have milk. Maybe I'll find another one. I don't want to pay full price since I would only be using it for me.

    • Margaret Schindel profile image
      Author

      Margaret Schindel 2 years ago from Massachusetts

      @techygran, the good thing is that although this ice cream tastes delicious it's much healthier than store bought ice cream, ice milk or light ice cream so you can give in to your cravings if you want to without a guilty conscience. If and when you do decide to try this recipe I'd love to know how you like it!

    • techygran profile image

      Cynthia 2 years ago from Vancouver Island, Canada

      This looks really wonderful, and I must say that I am salivating, but it is late at night and I won't give in! I will be back, though! Thank you.

    • kenneth avery profile image

      Kenneth Avery 2 years ago from Hamilton, Alabama

      @ Margaret, Nov. 11, 2014

      Just checkin in to see if you are okay. I hope you are. And I hope that you are in the process of writing another great hub with another tasty recipe.

      Take care and write soon.

      Your Friend for Life, Kenneth

    • Margaret Schindel profile image
      Author

      Margaret Schindel 2 years ago from Massachusetts

      @Kenneth,

      Thanks so much for thinking of me and taking the time to write such a lovely note. You are a dear man. I hope you get a chance to try this ice cream recipe some time!

    • kenneth avery profile image

      Kenneth Avery 2 years ago from Hamilton, Alabama

      @ Margaret,

      I hope that YOU are happy and well.

      I am sitting here in my living room with my coffee taking a break from another project I do each week: recording news items on my desktop and email them to a good friend at a nearby radio station.

      Write me when you can.

      You are not just my follower, but a good friend.

    • Margaret Schindel profile image
      Author

      Margaret Schindel 2 years ago from Massachusetts

      Sandy, I think you'd love it! It's an unusual and delicious flavor combination and really easy to make. In fact, I'm making some later today!

    • SandyMertens profile image

      Sandy Mertens 2 years ago from Frozen Tundra

      I still have a Cuisinart Ice Cream Maker from a few Christmas times ago that hasn't been used. This recipe sounds good for it.

    • Margaret Schindel profile image
      Author

      Margaret Schindel 2 years ago from Massachusetts

      Thanks very much, Shinichi! I especially appreciate such a lovely comment coming from a fellow foodie whose recipes I admire so much. :)

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