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You don't need another appliance (no ice cream maker needed) to make a rich, creamy, homemade ice cream. This is a quick and easy way to make ice cream without the usual eggs found in all fine ice creams. Let freeze overnight for a dense frozen treat.

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Recipe Summary

prep:
15 mins
cook:
5 mins
additional:
5 hrs
total:
5 hrs 20 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Blend bananas, jackfruit pods, and cream in a blender until jackfruit is mostly chopped into small pieces.

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  • Combine coconut milk and sugar together in a saucepan over low heat; cook and stir until sugar is dissolved, 5 to 10 minutes. Remove saucepan from heat and stir the banana mixture into the coconut milk mixture. Stir vanilla extract and sea salt into coconut milk mixture.

  • Pour 1/2 of the coconut milk-banana mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth. Pour blended mixture into a long rectangular pan or glass tray. Repeat blending the remaining coconut-banana mixture until smooth; pour into the pan. Stir flaked coconut into pureed coconut-banana mixture. Cover pan with a lid or aluminum foil and place in the freezer, stirring 1 time every hour, for 5 hours.

Cook's Note:

The sugar, cream, and coconut base is a great start for a variety of flavors. Try bananas and walnuts or rum and raisin or chocolate.

Nutrition Facts

307 calories; protein 2.1g; carbohydrates 37g; fat 18.4g; cholesterol 32.7mg; sodium 114mg. Full Nutrition
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