Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
8 servings (serving size: about 2/3 cup)

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.

How to Make It

Step 1

Combine first 3 ingredients in a medium bowl, stirring until sugar dissolves. Stir in banana; cover and chill.

Step 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.

Ratings & Reviews

tbrianneg's Review

tbrianneg
July 12, 2012
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.