Tropical Coconut Ice Cream

It’s the last night of Spring Break here in Georgia, and the Masters Golf Tournament, which is less than one mile from our apartment, has just finished.

I ate too much food and drank too many Azaleas this week. Tomorrow I will definitely make sure to eat a little more “green.”

But tonight, it was one last hoorah for me.  A big plate of homemade french fries and my new favorite summer-y ice cream.

This is a recipe that my cousin made for me every night I was staying at her home in Nashville last time I was there.  It’s so good that I knew I had to share it.  It’s perfect for anyone who wants to escape to the island (especially a dairy free one)!

Tropical Coconut Ice Cream

For the base, you’ll need So Delicious brand French Vanilla Coffee Creamer because it’s thicker than milk.  You can find this at any health food store and also in the organic section at stores like Kroger.  Try some in your coffee, and then make this for dessert.


Tropical Coconut Ice Cream
  • 1 cup So Delicious French Vanilla Coconut Coffee Creamer
  • ½-1 frozen banana
  • 1 cup frozen tropical fruit blend (mine was strawberries, pineapple, mango)
  1. Pour the creamer in your blender.
  2. Add frozen fruit.
  3. Blend until smooth, stopping to scrape down the sides when necessary. Be patient rather than adding more liquid or it will not have ice cream consistency.


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