Vegan Ice Cream:
3 frozen bananas (the bananas should be sliced and frozen firm for at least 12 hours)
1 1/2 teaspoon turmeric
1/8 teaspoon cardamom
1/8 teaspoon ground cloves
3 tablespoon cold, firm coconut milk, preferably not nonfat or lowfat. Be sure to refrigerate overnight first, and scoop from the top.
Whipped Coconut Creme:
Scoop of firm coconut milk, chilled (must be cold and firm)
Pinch of palm sugar or Stevia
Pinch of cardamom
Toasted shredded coconut
Diced candied ginger
To Make the Ice Cream:
Place frozen bananas in a food processor and blend until smooth and creamy like soft-serve ice cream. This will take some time. It will initially look crumbly and need to be scraped down a few time. Add coconut creme and spices, whirl once more. If you prefer a more classic ice cream texture to soft-serve, freeze longer.
To Make the Whipped cream:
Whisk oconut milk until fluffy and gently fold in sugar and cardamom.
Top ice cream with whipped cream and choice of toppings.
Note: If the bananas are not frozen enough or if it gets a bit over processed simply place in glass container and put back in freezer until firm.