Banana and Coconut Milk Ice Cream

 

From A New Way to Cook by Sally Schneider.

Very ripe bananas frozen and then pureed in a food processor achieve the texture of light ice cream.  It makes a delightful dessert on its own, but the addition of some coconut milk gives it an extraordinarily lush flavor and the texture of a full-fat ice cream.  Sometimes I top it with a sprinkling of toasted shredded coconut.

You can make this with other creamy tropical fruits, such as papaya, mango, and golden pineapple.

      2 very ripe large bananas
      1/4 cup shredded sweetened coconut (optional)
      1/2 cup unsweetened coconut milk
      1 tablespoon superfine sugar
      Squeeze of lime juice
      A few drops of dark rum
 
Peel the bananas.  Slice crosswise 1/2 inch thick and place on a rimmed baking sheet. (I just put mine on a plate.)  Freeze until solid, about 1 hour.

Meanwhile, if using the coconut, preheat the oven to 375 degrees Fahrenheit (approx. 191 degrees Celsius).

Place the coconut in a pie plate, and toast in the oven, tossing occasionally, until golden, about 4 minutes; watch carefully so it does not burn.  (In my oven it took nearly 10 minutes.)  Set aside to cool.

In a food processor, puree the frozen banana slices for about 2 minutes, scraping the sides down occasionally.  Although at first the mixture will be very granular, as the bananas thaw slightly, it will become very creamy.  Drizzle in the coconut milk, sugar, lime juice, and rum and process until it is the consistency of soft ice cream.  Serve at once, or transfer to an airtight container and freeze for up to 30 minutes before serving.  Garnish with the toasted coconut, if using.