Banana, coconut and rosemary nice-cream

A delicious dairy-free dessert.

  • 20 mins preparation
  • Serves 4
  • Print
This frozen dessert uses the summer fruit, coconut milk and honey for a delightful dairy-free ice-cream alternative. Can be made vegan by substituting the honey.
Looking for more banana dessert recipes?


  • 10 medium ripe bananas (2kg), cut into 1cm slices
  • 1½ cups (375ml) canned coconut milk
  • 2 small sprigs fresh rosemary
  • 2 tablespoons honey
  • ⅓ cup (15g) toasted flaked coconut
  • 4 small sprigs fresh rosemary, extra


  • 1
    Place banana slices on two large baking-paper-lined oven trays. Cover; freeze overnight or until firm.
  • 2
    Stir coconut milk, rosemary and honey in a small saucepan over medium-low heat; bring to a simmer. Simmer gently for 5 minutes. Remove pan from heat; cover, stand for at least 20 minutes. Remove rosemary sprigs; discard 1 sprig. Pick leaves from remaining sprig; reserve.
  • 3
    Blend banana in a high-powered blender until very finely chopped. Add ⅔ cup of the coconut milk mixture and reserved rosemary leaves. Blend until mixture forms a soft serve ice-cream texture, scraping down the sides if required.
  • 4
    Spoon banana mixture into glasses or bowls; drizzle with remaining coconut milk mixture. Top with coconut flakes and extra rosemary.


Bananas should be ripe for the best flavour and texture.The texture of the nice-cream is best as soon as it is made, but it can be frozen for up to 2 days ahead.

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