Banana-Coconut Ice Cream

Banana-Coconut Ice Cream Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
The added creaminess of two percent milk (as opposed to fat-free or one percent) makes richer ice cream with fewer ice crystals. Cream of coconut is a sweet, thick mixture that's used to make piña coladas; look for it in cans near the drink mixes.

Yield:

8 servings (serving size: about 2/3 cup)

Recipe from

Nutritional Information

Calories 203
Caloriesfromfat 27 %
Fat 6 g
Satfat 4.6 g
Monofat 0.8 g
Polyfat 0.2 g
Protein 2 g
Carbohydrate 37.2 g
Fiber 1.1 g
Cholesterol 3 mg
Iron 0.1 mg
Sodium 38 mg
Calcium 58 mg

Ingredients

1 1/2 cups 2% reduced-fat milk
1 cup cream of coconut
1/3 cup sugar
1 1/2 cups mashed ripe banana (about 3 bananas)

Preparation

Combine first 3 ingredients in a medium bowl, stirring until sugar dissolves. Stir in banana; cover and chill.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

Note:

David Bonom,

May 2007
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