We received an ice cream maker attachment for our KitchenAid mixer last Christmas. We also had a spare can of coconut milk left over from a curry recipe. After a few ice cream batches, I began wondering how to use the coconut milk in an ice cream recipe. This is the result. My favorite thing about homemade ice cream is the delicious taste from only a handful of ingredients, so this one is a simple, Philadelphia-style ice cream (no eggs). It has a rich coconut flavor that isn't over-powering. The banana and (optional) rum complement the tropical theme.
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- 1All three milks should be chilled to near freezing before beginning. The regular cow milk should have been chilled when you brought it home from the store, but if you milk your own cow, now's the time to chill it.
- 2Slice and mash the bananas. To clarify, smashing the bananas reduces their volume. There should be 1 1/2 cups of _mashed_ bananas, not sliced.
- 3Combine the sweetened condensed milk, coconut milk, cow milk, optional rum, and sugar.
- 4Mix at low speed to dissolve the sugar without frothing the milk.
- 5Mix in the mashed bananas.
- 6Pour into your ice cream maker and churn as directed. This recipe will yield about 1 1/2 quarts of churned ice cream.
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Nutritional Facts for Banana Coconut Ice Cream (No Eggs)
Serving Size: 1 (134 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 231.7
- Calories from Fat 92
- Total Fat 10.2 g
- Saturated Fat 8.2 g
- Cholesterol 11.8 mg
- Sodium 64.8 mg
- Total Carbohydrate 32.6 g
- Dietary Fiber 0.7 g
- Sugars 26.9 g
- Protein 4.8 g