Tropical Breeze Ice Cream
Instead of indulging in ice cream loaded with sugary mix-in’s such as sprinkles, candy, and other assorted processed “goodies,” why not consider making your own using nature’s “candy,” fresh fruit? This wonderfully creamy vanilla base, includes the delightful addition of fresh bananas, mangos and pineapple to create a naturally sweet ice cream. And to elevate this refreshing frozen treat to the next level, chunks of these flavorful summer fruits are also folded into the finished ice cream.
Yields: about 1 1/2 quarts
Yields: about 1 1/2 quarts
Ingredients
Base
- 1 large very ripe banana peeled and cut into chunks
- 1/4 teaspoon lemon juice
- 2 cans 13.5 ounces unsweetened coconut milk (not “light”)
- 1/4 cup honey
- 2 teaspoons pure vanilla extract
- Pinch salt
- 1/2 cup frozen pineapple chunks
- 1/2 cup frozen mango chunks
Mix-In’s
- 1 large very ripe banana peeled and cut into chunks, frozen (tossed with 1 teaspoon lemon juice before freezing)
- 3/4 cup frozen mango chunks
- 3/4 cup frozen pineapple chunks
- 1/3 cup unsweetened toasted coconut optional
Instructions
Base:
- In a small bowl, coarsely mash banana chunks with lemon juice. Freeze for 30 minutes.
- In a blender, combine all base ingredients on medium-high speed (including frozen mashed bananas) for 1 to 2 minutes or until honey is dissolved and all fruit is pureed.
- Cover; chill for at least 2 hours, preferably overnight if possible.
Make Ice Cream:
- As machines vary, follow the instructions according to your manufacturer’s manual. (This recipe was made using a Cuisinart ICE 21 which is inexpensive, simple to use and makes FANTASTIC ice cream …highly recommended!)
- A few minutes before ice cream is done (should still be churning, but has slowed down), add the frozen banana, mango, pineapple chunks and toasted coconut (if using) allowing to swirl through. If by chance, the ice cream has stopped churning, you can stir in the remaining fruit after removing from the machine.
- When ice cream has finished churning, turn off the machine. Serve immediately.
- If a firmer consistency is desired, place ice cream in a covered freezer-safe container. Freeze for about 2 hours. Remove from freezer about 10 minutes before serving.
Notes
Make Ahead and Storage Tips: ice cream may be stored in a covered freezer-safe container for about 3 weeks. (if it lasts that long!) Allow to soften for about 15 minutes before serving.
*This homemade ice cream contains only pure ingredients and does not have preservatives and stabilizers. Therefore, it will not have the same consistency or freeze as creamy as most store-bought brands. That said, there is nothing like making your own ice cream…hope you try it!!
Fresh fruit may be cut up and frozen or if more convenient, packaged frozen fruit chunks may be used.
Unsweetened Coconut Milk: works wonderfully in ice cream recipes if you can’t or prefer not to have dairy. There are several brands readily available including Thai Kitchen and Native Forest. While you may be able to detect a hint of coconut flavor in some vanilla-flavored ice cream recipes, (like this one) most you cannot, especially those with dominant flavors such as peanut butter and chocolate. Look for these products in natural food stores such as Whole Foods as well as in some supermarkets.
If you prefer not to use coconut milk, you may swap it with 1 cup whole milk and 2 cups heavy cream. Follow directions above substituting milk for the first can of coconut milk and heavy cream for the second can.
Look for all these products in natural food stores such as Whole Foods as well as in some supermarkets.
