Banana Coconut Ice Cream #2

By beltranm

Makes about 2 1/2 cups, serving 2 generously with leftovers

Ingredients

• 2 firm-ripe medium bananas
• 1/2 cup well-stirred canned cream of coconut such as Coco Lopez
• 1/3 cup heavy cream
• 1 teaspoon vanilla
• 1 teaspoon fresh lemon juice

Details

Adapted from epicurious.com

Preparation

Step 1

Cut bananas into 1/2-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.