Tropical Ice Cream Recipes

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TROPICAL ICE CREAM



Tropical Ice Cream image

Visit the tropics with this easy tropical ice cream recipe.

Provided by MOTHERDESTINY

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 40m

Yield 6

Number Of Ingredients 7

2 cups heavy cream
1 ⅓ cups 2% low-fat milk
⅔ cup pineapple and orange juice blend
¾ cup sugar
⅓ cup flaked sweetened coconut
⅓ cup walnut pieces
1 large banana, sliced

Steps:

  • Whisk together cream, milk, pineapple-orange juice, and sugar until the sugar has dissolved. Pour into an ice cream maker and freeze according to manufacturer's instructions.
  • Five minutes before the ice cream is done, add the coconut and walnut pieces. Two minutes before the ice cream is done, add the sliced banana.

Nutrition Facts : Calories 494 calories, Carbohydrate 41.4 g, Cholesterol 113 mg, Fat 36 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 20.5 g, Sodium 67.2 mg, Sugar 35.4 g

TROPICAL ICE CREAM (KIWI, STRAWBERRIES, AND COCONUT)



Tropical Ice Cream (Kiwi, Strawberries, and Coconut) image

This is an adaptation of my Strawberry Ice Cream recipe. The light coconut milk will cause the mix to take longer to freeze, but it will freeze eventually. The kiwi does start out a nice green color when it's mixed in, but the color fades into the ice cream as the strawberry takes over.

Provided by Late Night Gourmet

Categories     Ice Cream

Time 4h15m

Yield 12 serving(s)

Number Of Ingredients 9

12 ounces strawberries, stems removed, sliced
12 ounces kiwi, peeled, cored, and sliced
1 cup sweetened coconut, shredded
1 cup granulated sugar
4 large egg yolks
1/4 teaspoon kosher salt
13 1/2 ounces light coconut milk
14 ounces half-and-half
1 vanilla bean, seeds scraped

Steps:

  • Add the kiwis and strawberries to a bowl along with 1/4 cup of the sugar. Toss until the sugar begins to dissolve. Let sit out at room temperature for 30 minutes while you prepare the custard.
  • Shake the coconut milk can thoroughly. In a saucepan, over medium heat, combine the coconut milk, half-and-half, remaining sugar, and vanilla bean with pulp. Bring to a simmer.
  • In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks in a slow stream, gradually whisking to combine, until smooth.
  • Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for about 5 minutes or until the mixture coats the back of a spoon.
  • Pour the mixture into a bowl using a strainer to remove the vanilla bean pieces, and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling.
  • Use food processor to pulse the strawberries to a rough chop, then stir in the strawberries.
  • Cool the mixture completely. Process the mixture according the ice cream machines instructions.

Nutrition Facts : Calories 188.3, Fat 7.6, SaturatedFat 4.8, Cholesterol 73.7, Sodium 86.4, Carbohydrate 29.2, Fiber 2.3, Sugar 23.8, Protein 2.7

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