Barbara Kafka

Banana Coconut Ice Cream

Preparation info
  • Makes

    1 Quart

    • Difficulty

      Easy

Appears in
The Intolerant Gourmet
The Intolerant Gourmet

By Barbara Kafka

Published 2011

  • About

This ice cream goes against all convention and actually tastes better after being in the freezer for a few days or weeks rather than when eaten fresh.

Ingredients

  • 1 pound bananas, peeled and sliced (2 cups)
  • ¼ cup coconut milk

Method

Place the bananas, coconut milk, sugar, and lime juice in a food processor and blend until smooth. Using a spatula, scrape the mixture into an ice cream maker and churn for 35 minutes.