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.
Banana-Coconut Ice Cream
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 203
- Calories from fat: 27%
- Fat: 6g
- Saturated fat: 4.6g
- Monounsaturated fat: 0.8g
- Polyunsaturated fat: 0.2g
- Protein: 2g
- Carbohydrate: 37.2g
- Fiber: 1.1g
- Cholesterol: 3mg
- Iron: 0.1mg
- Sodium: 38mg
- Calcium: 58mg
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.
Banana-Coconut Ice Cream Recipe at a Glance
- COURSE: Desserts, Ice Cream/Sherbet
- CONVENIENCE: Entertaining, Freezable, Kid-Friendly, Make-Ahead, 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Dairy, Fruits
- DIETARY CONSIDERATION: Low Sodium, Gluten-Free
- COOKING METHOD: Ice-Cream Maker
- OCCASION: Summer
- PUBLICATION: Cooking Light
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