Name: Banana Coconut Ice Cream
Yield: Makes about 2 1/2 cups, serving 2 generously with leftovers
Ingredients: 2 firm-ripe medium bananas; 1/2 cup well-stirred canned cream of coconut such as Coco Lopez; 1/3 cup heavy cream; 1 teaspoon vanilla; 1 teaspoon fresh lemon juice

Can be prepared in 45 minutes or less.

Recipe information

Yield
Makes about 2 1/2 cups, serving 2 generously with leftovers

Ingredients

2 firm-ripe medium bananas

1/2 cup well-stirred canned cream of coconut such as Coco Lopez

1/3 cup heavy cream

1 teaspoon vanilla

1 teaspoon fresh lemon juice

Preparation

Cut bananas into 1/2-inch-thick slices and arrange in one layer in a shallow baking pan. Freeze bananas 15 minutes, or until firm. In a blender or food processor purée bananas with remaining ingredients until smooth. Freeze mixture in an ice-cream maker.

TagsIce Cream Frozen Dessert Dessert Banana Fruit Gluten Free No-Cook Food Processor Blender Ice Cream Machine Gourmet

Recipe notes

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