Ingredients50 m servings 246 cals
- Thaw banana slices and pineapple chunks at room temperature for 5 minutes.
- Blend bananas, pineapple, and coconut milk in a food processor until smooth, about 1 minute; add lime juice and kosher salt and process again to mix.
- Line an 8x11-inch baking dish with plastic wrap. Pour banana mixture into the baking dish. Freeze until the 'ice cream' is of soft-serve consistency, 30 to 45 minutes.
- Cook's Notes:
- Depending on the size of your processor, you may want to put the fruit in one cup at a time.
Per Serving: 246 calories; 14.3 g fat; 32.4 g carbohydrates; 2.7 g protein; 0 mg cholesterol; 77 mg sodium. Full nutrition
ReviewsRead all reviews 6
What a refreshing treat this recipe is. I used freshly home-made full fat coconut milk, fresh & very ripe pineapple, and almost black bananas. My result was packed with flavor, super creamy and ...
I really liked this. I love ice cream but don't really care for too-sweet things, so this was perfect for me. Nice texture, too. Don't expect a really sweet dish if you aren't accustomed to e...
We made this tonight and LOVED it! We don't have an ice cream maker and was so happy to see this recipe didn't call for one! It really is a keeper, thank you.
Very good! Right consistency as soon as I made it. I chilled the coconut milk also, which helped. I toped with toasted shaved coconut and chopped macadamia nuts. Takes awhile after freezing the...
Great alternative to ice cream. I added more pineapple than bananas. And used 3 tablespoons coconut cream instead of the milk.