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.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 307 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.