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Banana-Coconut Ice Cream

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 8 servings (serving size: about 2/3 cup)
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.

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)

Nutrition 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

How to Make It

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

  2. 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.