Pineapple Banana Ice Cream Recipes

PINEAPPLE BANANA "ICE CREAM"

Steps:

• In a blender or food processor (I used my Vitamix) blend frozen fruit until smooth and creamy.
• Enjoy right away!

BANANA-PINEAPPLE ICE

Steps:

• In a large bowl, combine all ingredients. Pour into an 8-in. square dish. Cover and freeze for 1-1/2 to 2 hours or until almost firm. , Transfer to a large bowl. Beat for 1-2 minutes or until smooth and creamy. Return mixture to dish; freeze until firm. Remove from the freezer 30 minutes before serving.

SUGAR FREE BANANA PINEAPPLE ICE CREAM

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.

TROPICAL PINEAPPLE BANANA ICE CREAM

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.

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.

BANANA PINEAPPLE ICE CREAM PETERSON

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.

*PINEAPPLE & BANANA ICE*

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 :)