Banana Coconut Milk Ice Cream with Tamarind

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	15 mins
Total Time	35 mins
Course	Dessert
Cuisine	European
Servings (Default: 8)

Ingredients

Banana Coconut Milk Ice Cream with Tamarind

Instructions

Bake the bananas in the skin in the oven at 180 ° C top / bottom heat for a quarter of an hour. Remove the pulp and cut into pieces. Finely puree the pieces together with sugar, salt and coconut milk with a hand blender. If necessary, pass the puree through a sieve again.
Cool the mixture in the ice cream machine and finally mix in the tamarind sauce. If you want the ice cream marbled, spread the tamarind sauce on top of the ice cream and fold in only once. Let the dessert harden in the freezer.
Before serving, put the ice in the fridge for an hour. You can decorate well with fresh coconut flakes or lime zest.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.