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 Cooking Light

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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

  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.
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