Banana-Coconut Ice Cream

4 Reviews
ADD YOUR REVIEW
Yield
2 1/2 quarts
July 2002
RECIPE BY Southern Living

Use very ripe bananas for the richest flavor.

Ingredients

  • 2 cups sweetened flaked coconut
  • 1 cup sugar
  • 6 egg yolks
  • 4 cups milk
  • 2 cups half-and-half
  • 1 (15-ounce) can cream of coconut
  • 2 teaspoons vanilla extract
  • 3 ripe bananas, mashed
  • Garnish: toasted sweetened flaked coconut

How to Make It

Step 1

Bake coconut in a shallow pan at 350°, stirring occasionally, 10 minutes or until toasted.

Step 2

Whisk together sugar, egg yolks, and milk in a heavy saucepan over medium heat; cook, whisking constantly, 20 minutes or until mixture thickens and will coat a spoon (do not boil).

Step 3

Remove from heat; whisk in toasted coconut, half-and-half, cream of coconut, and vanilla. Fold in banana. Cover and chill 3 hours.

Step 4

Pour mixture into freezer container of a 1-gallon hand-turned or electric ice-cream freezer. Freeze according to manufacturer's instructions.

Step 5

Pack freezer with additional ice and rock salt, and let stand 1 hour before serving. Garnish, if desired.

Step 6

Note: For testing purposes only, we used Coco Lopez Cream of Coconut.

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Ratings & Reviews

bakerchick
April 08, 2015
Oh, and put the banana in a food processor! It is better than the stringy mash from smashing with a fork.

Great flavor for banana ice cream, a bit firm to scoop

Jen1471
September 09, 2015
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.

Really Yummy!

smiller26
April 08, 2015
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. :)

smiller26's Review

Melody
August 10, 2014
N/A

Jen1471's Review

litlfletch
May 01, 2014
N/A

bakerchick's Review

July 05, 2010
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.