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Banana Piña Colada Nice Cream

goop

A hybrid of the poolside favorite piña colada and Disney’s famous Dole Whip (an incredibly refreshing, tropical soft-serve-like treat)—minus all the dairy and refined sugar.

4 very ripe bananas

1 cup canned coconut milk solidified cream top (the richer cream top
yields the best consistency for ice cream), about 2 cans’ worth

2 tablespoons canned coconut milk (the liquid-y part)

1 cup frozen pineapple

zest of 1 lime

1. Thinly slice the bananas and arrange on a parchment-lined quarter sheet pan in an even layer. Cover with plastic wrap and place in the freezer for at least 2 hours, or until frozen.

1. Blend the coconut milk in a food processor until smooth (this will take a couple of minutes). Add ⅓ of the frozen bananas and pineapple and blend, then add another ⅓ of each fruit and blend, then add the final ⅓ of each fruit, plus the lime zest, and blend until smooth.

2. Place the mixture in a freezer-safe bowl or loaf pan and freeze for at least 2 hours, or until frozen.

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