NOEMI'S TROPICAL ICE CREAM RECIPE | ALLRECIPES
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.
Provided by NomersSeltzer
Categories Desserts Fruit Desserts Banana Dessert Recipes
Total Time 5 hours 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 10 servings
Number Of Ingredients 8
Steps:
- Blend bananas, jackfruit pods, and cream in a blender until jackfruit is mostly chopped into small pieces.
- 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.
- 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.
Nutrition Facts : Calories 307 calories, CarbohydrateContent 37 g, CholesterolContent 32.7 mg, FatContent 18.4 g, FiberContent 1.9 g, ProteinContent 2.1 g, SaturatedFatContent 13.9 g, SodiumContent 114 mg, SugarContent 24.3 g
TROPICAL ICE CREAM CAKE RECIPE - FOOD.COM
This is so delicious and colorful not to mention refreshing! You need a springform pan for this cake. The prep time does not include the time to freeze overnight. Recipe is from Woman's Day.
Total Time 4 hours 30 minutes
Prep Time 30 minutes
Cook Time 4 hours
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Remove bottom of a 9x3-inch springform pan, line bottom with nonstick foil and attach pan sides.
- Crust: Pulse crackers and nuts in food processor until fine crumbs form (nuts will be finely chopped).
- Add coconut and butter, pulse until combined (mixture will clump when pressed together with fingers).
- Press firmly over bottom of prepared pan.
- Freeze 30 minutes.
- Meanwhile, place a container of pineapple-coconut ice cream in the refrigerator for 30 minutes to slightly soften.
- Pack into crust in an even, smooth layer.
- Freeze 15 minutes or until firm.
- Repeat layering and freezing as above with 1 pint of the mango sorbet, the strawberry sorbet and the remaining pint of mango sorbet.
- Top with remaining pineapple-coconut ice cream.
- Cover and freeze overnight or up to 1 week.
- With a thin, sturdy knife, carefully cut around edge of ice cream; remove pan sides.
- Invert cake on a plate; remove pan bottom.
- Reinvert cake onto a serving plate.
- Spread top with whipped topping; garnish with mango and coconut, if desired.
Nutrition Facts : Calories 122.2, FatContent 9.9, SaturatedFatContent 5.9, CholesterolContent 3.8, SodiumContent 31, CarbohydrateContent 8.8, FiberContent 0.8, SugarContent 7.5, ProteinContent 0.8
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