Banana-Coconut Ice Cream

Oh, and put the banana in a food processor! It is better than the stringy mash from smashing with a fork.

The consistency was a little too firm for my liking once frozen.  I think that has to do with what most of the reviews say, in that there is too much banana, which translates into too much water.  It is more a banana ice cream than a coconut ice cream.  I like the flavor, and the texture-- though I should say that I added chocolate chips, which was a hit with my "consumers" :).  Next time I might dial back on the banana a bit.

I halved the recipe and accidentally added a bit more cream of coconut than intended, but that's the only change I made. The mix didn't thicken in the pot as expected, but I continued the recipe anyway. I chilled in fridge overnight. Worked out fine once I put it in the ice cream maker and transferred to freezer. Only suggestion I'd make is to add more cream of coconut or less banana if you want stronger coconut flavor, and chop up the shredded coconut finely unless you like annoying coconut shreds in every bite.... I prefer a smooth bite. But this was good otherwise. :)

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The ice cream turned out really nicely. I was expecting a stronger coconut taste, but the overall taste is very good. In the future, I would definitely consider making this recipe again. I mashed the bananas with a fork this time, which worked fine, but I think in future attempts I might puree the bananas for a smoother texture. The recipe calls for chilling the ice cream mix for only three hours before putting in the ice cream freezer. I personally found that this did not chill the mix enough. Therefore, I chilled in the refrigerator for three hours and then moved the mix to the freezer for another hour. I think this might fix some of the problems other users were having with the mix not freezing.