Pineapple Banana Ice Recipes

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TROPICAL PINEAPPLE BANANA ICE CREAM



Tropical Pineapple Banana Ice Cream image

I've made this many times and it always comes out perfectly rich and delicious. Garnish it with some slices of banana and a drizzle of chocolate sauce...whipped cream isn't bad on it either!

Provided by Geema

Categories     Frozen Desserts

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup evaporated milk
1/4 cup fresh lemon juice
1 cup sugar
1/2 cup heavy cream
1 ripe banana, mashed (about 1/2 cup)
1/2 cup canned crushed pineapple, drained, reserving 2 T. of the juice
1 cup whole milk

Steps:

  • In a large bowl, combine the evaporated milk, lemon juice, sugar, cream, banana, pineapple with reserved juice an the while milk.
  • Freeze the mizture in an ince-cream freezer according to the manufacturer's instructions.
  • Makes about 1 quart.

Nutrition Facts : Calories 262.5, Fat 9.5, SaturatedFat 5.8, Cholesterol 34.3, Sodium 35.4, Carbohydrate 43.8, Fiber 0.7, Sugar 39.6, Protein 2.8

SUGAR FREE BANANA PINEAPPLE ICE CREAM



Sugar Free Banana Pineapple Ice Cream image

This makes a smooth, flavorful ice cream. I was looking for banana ice cream recipes online, and then thought if I just used smoothie-fixings and then poured it into the ice cream maker, it just might work. Well what do you know? It does!

Provided by MsTeechur

Categories     Frozen Desserts

Time 10m

Yield 8 1 cup servings, 8 serving(s)

Number Of Ingredients 6

6 small bananas (very ripe, frozen)
2/3 cup half-and-half
1/4 cup coconut flakes (no sugar added)
1 ounce rum
1 cup pineapple (frozen)
1 teaspoon real vanilla

Steps:

  • Make sure fruits are soft frozen if you want the ice cream right away.
  • If hard frozen let sit at room temperature for about half an hour.
  • Put all ingredients except coconut into a good blender like a Vitamix or Ninja.
  • Blend until smooth, although a few chunks are fine.
  • Pour into ice cream maker and follow directions on your ice cream maker.
  • The last 5 minutes add the coconut. I use plain coconut flakes and toast them for a little more flavor.
  • If the fruit is not cold, chill it in the freezer for a few hours, or in the fridge overnight.

Nutrition Facts : Calories 125.6, Fat 3.3, SaturatedFat 2.2, Cholesterol 7.5, Sodium 16.9, Carbohydrate 22.3, Fiber 2.5, Sugar 12.4, Protein 1.6

PINEAPPLE AND BANANA SMOOTHIE



Pineapple and Banana Smoothie image

A gorgeous and indulgent smoothie, but totally healthy!

Provided by VERITY78

Categories     Breakfast and Brunch     Drinks

Time 3m

Yield 1

Number Of Ingredients 4

4 ice cubes
¼ fresh pineapple - peeled, cored and cubed
1 large banana, cut into chunks
1 cup pineapple or apple juice

Steps:

  • Place ice cubes, pineapple, banana, and pineapple juice into the bowl of a blender. Puree on high until smooth.

Nutrition Facts : Calories 312.5 calories, Carbohydrate 78.7 g, Fat 0.9 g, Fiber 5.7 g, Protein 3 g, SaturatedFat 0.2 g, Sodium 10.1 mg, Sugar 53.2 g

*PINEAPPLE & BANANA ICE*



*Pineapple & Banana Ice* image

I love adding little things like umbrellas to frozen desserts & drinks, giving the feel of a tropical paradise right in your hands :)

Provided by Deb Rosdahl

Categories     Ice Cream & Ices

Time 15m

Number Of Ingredients 5

2 c unsweetened apple juice
2 c mashed ripe bananas
1 can(s) (8 oz) unsweetened crushed pineapple, undrained
2 Tbsp real lemon juice
1 tsp pure vanilla extract

Steps:

  • 1. In a large bowl, combine all ingredients. Pour into an 8-in. square dish.
  • 2. Cover and freeze for 1-1/2 to 2 hours or until almost firm.
  • 3. Transfer to a large bowl and beat for 1-2 minutes or until smooth and creamy. Return mixture to dish and freeze again until firm.
  • 4. Remove from the freezer 30 minutes before serving. Dish up in your prettiest lil bowls and Voila, the perfect low-calorie treat for those scorching summer days! Note: Only 79 calories per 1/2 cup serving :)

CARAMELIZED PINEAPPLE AND CREME CARAMEL WITH BANANA ICE CREAM



Caramelized Pineapple and Creme Caramel with Banana Ice Cream image

Provided by Food Network

Categories     dessert

Time 1h8m

Yield 6 servings

Number Of Ingredients 11

1 cup sugar, plus 3 tablespoons
2 drops vanilla extract
10 ounces warm milk
2 egg yolks
3 eggs
1/4 pineapple, peeled, cored, sliced 1/4-inch thick
1/4 cup raisins
1/2 cup orange juice
1/4 cup rum
3 drops vanilla extract
6 scoops banana ice cream, store bought

Steps:

  • Preheat oven to 275 degrees F.
  • Begin by making the caramel as this is needed for the creme caramel and the pineapple. Place 1 cup of sugar in a heavy saucepan over high heat and cook until a bronze color. Swirl the pan as it begins to color to mix the sugar and caramel. Once the caramel has reached its color, very carefully pour a little of the caramel, just enough to cover the bottom, into 6 (2-ounce) timbales or ramekins.
  • Using the remaining caramel, add the orange juice, rum, and vanilla extract to the pan. Return to the stove to dissolve the caramel. When all is melted, pour the caramel mixture over the pineapple slices and combine all of the ingredients for the pineapple marinade. Allow the mixture to cool for approximately 3 to 4 hours and refrigerate.
  • To make the creme caramel, combine the warm milk and vanilla. In a separate bowl, combine the egg yolks, eggs, and remaining 3 tablespoons of sugar and beat well. Mix the warm milk and the egg mixture well to make a thin custard. Pour the custard into the ramekins, place in a deep tray, fill with 1 inch of hot water, and place in the oven for approximately 20 to 25 minutes until set. Remove from oven and allow to cool completely.
  • To serve, use a small knife and score the outside rim of the ramekins to help release the creme caramels. Turn creme caramels onto a plate, add a few slices of caramelized pineapple and raisins, drizzle a little of the juice around the plate, and finish with a scoop of banana ice cream.

NO-CHURN PINEAPPLE-BANANA SORBET



No-Churn Pineapple-Banana Sorbet image

Create the perfect tropical sorbet in just ten minutes with only three ingredients. And let your food processor do all the work!

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Yield 4 servings

Number Of Ingredients 3

1 medium banana, cut into 1/2-inch-thick slices (about 2/3 cup)
12 ounces (about 1 1/2 cups) frozen pineapple chunks
2 tablespoons frozen orange juice concentrate

Steps:

  • Line a medium plate with parchment. Place the banana slices on the prepared plate in a single layer, making sure they are not overlapping. Freeze the bananas until hard and completely frozen, 30 to 45 minutes.
  • Add the frozen bananas, pineapple and orange juice concentrate to a food processor and process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The sorbet will keep for up to 2 months.

BANANA PINEAPPLE ICE CREAM PETERSON



Banana Pineapple Ice Cream Peterson image

Provided by Carnell Peterson

Categories     Dessert     Banana     Pineapple     Gourmet     Utah     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 quart

Number Of Ingredients 7

1/4 cup evaporated milk
1/4 cup fresh lemon juice
1 cup sugar
1/2 cup heavy cream
1 ripe banana, mashed (about 1/2 cup)
1/2 cup canned crushed pineapple in juice, drained, reserving 2 tablespoons of the juice
1 cup whole milk

Steps:

  • In a large bowl combine well the evaporated milk, the lemon juice, the sugar, the cream, the banana, the pineapple with the reserved juice, and the whole milk. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.

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