Banana Coconut Ice Cream


  • 2 firm-ripe medium bananas
  • 1 teaspoon fresh lemon juice
  • ½ cup canned cream of coconut such as Coco Lopez
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla

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.

View full recipe at Epicurious


Variations on Banana Coconut Ice Cream

  • Banana-Coconut Ice Cream
    • 2 teaspoons vanilla extract
    • 3 ripe bananas, mashed
    • 6 egg yolks
    • 2 cups half-and-half
    • 1 (15-ounce) can cream of coconut
    • +3 other ingredients

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