Paleo Tropical Ice Cream recipe

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Ingredients

4 cups frozen banana slices
1 cup frozen pineapple chunks
1 (14 ounce) can coconut milk
1 lime, juiced
1 pinch kosher salt

Nutrition Info

246 calories
carbohydrate: 32.4 g
cholesterol: : -
fat: 14.3 g
fiber: 4 g
protein: 2.7 g
saturatedFat: 12.5 g
servingSize: -
sodium: 76.8 mg
sugar: 18.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Thaw banana slices and pineapple chunks at room temperature for 5 minutes.

  2. Blend bananas, pineapple, and coconut milk in a food processor until smooth, about 1 minute, add lime juice and kosher salt and process again to mix.

  3. Line an 8x11-inch baking dish with plastic wrap. Pour banana mixture into the baking dish. Freeze until the 'ice cream' is of soft-serve consistency, 30 to 45 minutes.

Recipe Yield

6 servings

Recipe Note

This 'ice cream' is dairy-free, has no processed sugar, and is vegetarian. This will be soft-serve consistency. Top with toasted unsweetened coconut shreds.

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