Today’s recipe, an ice cream recipe, has a pina colada vibe, but doesn’t taste exactly like a pina colada. Hence, the name Tropical Ice Cream. With bananas, pineapple juice, coconut milk, coconut palm sugar (or brown sugar), rum, and vanilla extract, that name is appropriate, right?
This recipe is a simple variation of my Banana Ice Cream. Both recipes are great ways to use ripe bananas and be momentarily “transported” to some wonderful tropical destination—no plane ticket required!
By the way, did you notice that my last post was tropical themed as well? Perhaps it’s time to actually head to some nearby “tropics.” Although admittedly that seems like a bit of a crazy statement as the heat and humidity here have already been getting to us some days. But somehow the tropics are always different. Good different. There are those lovely trade winds, beautiful blue seas, and pina coladas! Until then, a virtual trip via a bowl of this Tropical Ice Cream will do … and it will do nicely!
- 3 large ripe bananas, preferably frozen
- ¾ cup unsweetened pineapple juice
- 1 can full-fat coconut milk (13.5 ounces, about 1¾ cup)
- ½ cup coconut palm sugar (or brown sugar)
- 1 tbsp rum (liqueur or other alcohol of choice) (optional, but preferred, OR use more vanilla extract instead)
- 1 tsp vanilla extract (optional, but preferred)
- Add all ingredients to the blender (I used my Vitamix). Slowly increase speed from low to high and blend until smooth, about a minute or so
- Add mixture to already frozen tub of your ice cream maker. Churn about 20 minutes.
- Serve immediately as soft serve ice cream or transfer to freezer containers and freeze longer for firmer ice cream.
This recipe is linked to Gluten-Free Fridays, Savoring Saturdays, and Heart and Soul Blog Hop.