TROPICAL PINEAPPLE BANANA ICE CREAM
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
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
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
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
A gorgeous and indulgent smoothie, but totally healthy!
Provided by VERITY78
Categories Breakfast and Brunch Drinks
Time 3m
Yield 1
Number Of Ingredients 4
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*
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
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
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
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
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
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
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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