Okay, I’m going to start right out by saying these suckers have the same carbohydrate load as a regular corn chip set of nachos. We just had a hankering for a cheat night, but really didn’t want to ingest corn, wheat or other cereal grains. We are so embarrassingly barbaric with these, we lay down oven mitts on our coffee table, place the hot pan on top and sit on the floor and scarf them down with a fork. Let me also say, the salsa recipe is ‘da bomb dot com’, it’s cheaper to make this than to go out and buy a jar.

All I’ve done here is take Easiest Ice Cream ever and added ONE more ingredient. The variations are endless!

Ingredients

• 3 bananas
• 1/2 c coconut milk
• 1/2 c frozen pineapple chunks

Method

Do this, but add the pineapple also. Add some macadamia nuts to the top (or whatever you fancy). Easy-peasy, right?

A 3 ingredient ice cream. You won’t know what hit ya! Anyone can make this and it’s a pretty darn good (and cheap!) switch-a-roo for store bought coconut ice cream or the likes.

Ingredients

• 3 bananas*
• 1/2 c coconut milk
• 1 t vanilla extract

Method

Remove the peels from the bananas and discard. Place the bananas in plastic wrap and stick in the freezer for at least 5 hours. Once they’re hard all the way through, you’re ready to start making the “ice cream.”

Take out your food processor and toss in the frozen bananas, coconut milk and vanilla extract. Blend until everything is smooth. Done!

Either eat immediately or stick it in a covered dish and freeze it. Take the ice cream out of the freezer about 20 minutes before you’re ready to eat. It can get pretty hard in the freezer.

{*Make sure the bananas have lots of brown spots on them. Too green and you can taste it. It’s gross. }

This is the creamiest ice cream I have ever tasted. Top it with fresh berries, nuts or toasted coconut. It’s hard not to lick the bowl, at least for me.

Ingredients

• 3 c coconut milk, canned or carton
• 8 oz. creme fraiche*
• 1/4 c sugar
• 1/4 t salt
• 6 egg yolks
• 1 t vanilla extract

Method

In a saucepan whisk together the milk, creme fraiche, salt, sugar and vanilla extract. Set the saucepan over medium heat and let the sugar dissolve.In a separate bowl, whisk the egg yolks together.

While whisking the milk mixture, slowly add the yolks into the saucepan. Using a spatula, continuously stir the yolk/milk mixture until it thickens and coats the back of the spatula. This will take about 10 minutes.

Pour the ice cream base into a bowl and set in the fridge to cool. Once it’s cooled you can do one of three things:

1. If you have an ice cream maker:

Pour the base into your ice cream maker and freeze according to the manufacturer’s directions

2. If you don’t have an ice cream maker:

Stick the base directly into the freezer. The end result will be denser, but it’ll still be tasty.

3. Make it in a bag:

Remember? Like you did in elementary school—

*Creme fraiche is a naturally cultureded cream. It’s like sour cream, but not as tangy. Use the full fat variety, low fat will curdle when heated. If you don’t want to use or can’t find it, just use more coconut milk.

{Once you’re ready to eat, let the ice cream sit at room temperature for about 20 minutes. The texture will soften and the flavors will be more pronounced.}