Name: Noemi's Tropical Ice Cream recipe
Ingredients: 2 ripe bananas;4 pods fresh jackfruit;2 cups heavy whipping cream;1 (14 ounce) can coconut milk;1 cup white sugar;1 teaspoon vanilla extract;½ teaspoon sea salt;½ cup sweetened flaked coconut

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Ingredients

2 ripe bananas 4 pods fresh jackfruit 2 cups heavy whipping cream 1 (14 ounce) can coconut milk 1 cup white sugar 1 teaspoon vanilla extract ½ teaspoon sea salt ½ cup sweetened flaked coconut

Nutrition Info

307 calories carbohydrate: 37 g cholesterol: 32.7 mg fat: 18.4 g fiber: 1.9 g protein: 2.1 g saturatedFat: 13.9 g servingSize: - sodium: 114 mg sugar: 24.3 g transFat: : - unsaturatedFat: : -

Directions

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

Recipe Yield

10 servings

Recipe Note

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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Noemi's Tropical Ice Cream

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