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.
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)
How to Make It
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.
The ice cream is very, very sweet. I would cut back on the sugar and maybe try to substitute something for the cream of coconut. It lends a nice coconut flavor to the ice cream, but it is a very sweet syrup. The recipe was very easy and quick to make.
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