Prep 15 mins
Cook 30 mins
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.
- 1 (14 ounce) can sweetened condensed milk
- 13 1⁄2 fluid ounces coconut milk (1 can)
- 1 1⁄2 cups skim milk (2% or whole milk also ok)
- 1 1⁄2 fluid ounces rum (1 shot) (optional)
- 1⁄3 cup granulated sugar
- 1 1⁄2 cups mashed bananas
- All 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.
- Slice and mash the bananas. To clarify, smashing the bananas reduces their volume. There should be 1 1/2 cups of _mashed_ bananas, not sliced.
- Combine the sweetened condensed milk, coconut milk, cow milk, optional rum, and sugar.
- Mix at low speed to dissolve the sugar without frothing the milk.
- Mix in the mashed bananas.
- Pour into your ice cream maker and churn as directed. This recipe will yield about 1 1/2 quarts of churned ice cream.