When I began my ice cream hobby two months ago, I was so excited about using coconut milk in my homemade nondairy ice creams that I ordered a box of 12 bags of raw coconut flakes so I could make my own coconut milk. I bought cheesecloth and a nut bag to wring out the remaining coconut milk from the flakes.  I was making ice creams one after the other with coconut milk.

Yes, it's probably true that coconut milk has health benefits.  After all, as many articles attested to, the Pacific Islanders who eat wads of coconut do not suffer heart ailments until they come to the States. When I added coconut milk as the main ingredient in my nondairy ice cream, I felt confident.

The problem was, I did not feel confident enough. Coconut milk has a lot of saturated fat – 44 grams in one cup.  I looked around for recipes that did not have coconut milk. Few were to be found. One recipe called for almond milk and bananas, but it warned that the bananas could overpower the flavor being used.

What came to mind?  The most powerful flavor in my frozen berry arsenal: The bag titled raspberry-blueberry-blackberry from Costco. 

Whenever I put a handful of those berries in the Vitamix to create a smoothie, it is quite a strong flavor. I gathered that adding bananas to the berries might not overpower the flavor. Right.  Here is my recipe for the best tasting nondairy homemade ice cream I have made yet.  It is made without coconut milk.

2 cups almond milk
1 cup thawed raspberry-blackberry-blueberry (from Costco)
1/4 cup cashews
1 tablespoon vanilla

2 medium bananas

1/3 cup honey
1/4 teaspoon guar gum


Next, I plan to find a way to “enhance” additional flavors, such as strawberry and vanilla, in order that they are not overwhelmed by the flavor of bananas.  I told my wife not to worry about eating my ice cream. She should no longer call it ice cream, I said.  It’s called “healthy dessert.”  And that is no fib.

Mr. Ebsen may be contacted at robertebsen@hotmail.com