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Banana Coconut Ice Cream
 
 

2 firm-ripe medium bananas ½ cup well-stirred canned cream of coconut such as Coco Lopez 1/3 cup heavy cream 1 teaspoon vanilla 1 teaspoon fresh lemon juice Cut bananas into ½-inch-thick slices and arrange in one layer in a shallow baking pan. Freeze bananas 15 minutes, or until firm. In a blender or food processor purée bananas with remaining ingredients until smooth. Freeze mixture in an ice-cream maker. Makes about 2 ½ cups

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.