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| Noemi's Tropical Ice Cream |
"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."
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
- 1/2 teaspoon sea salt
- 1/2 cup sweetened flaked coconut
Instructions :
| Prep : 15M | Cook : 10M | Ready in : 5H20M |
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- 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.
Notes :
- 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.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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