Coconut-Banana Ice Cream
1 cup Silk Pure Coconut Milk (Original)
1 can Coconut Cream
1 can Coconut Milk
¼ cup Palm, or Coconut Sugar
3 ripe bananas (not too ripe)
Begin by adding two of the bananas to the blender; add sugar, and Silk coconut milk. Blend well until banana is completely smooth. In a large bowl, add mixture to coconut cream, and the can of coconut milk. Cover with Saran Wrap and chill overnight.
The next day:
Slice your remaining banana into thin slices and put into the freezer for about 15-20 minutes. Begin processing your ice cream. I did mine in two batches, and it made a little over two quarts. Process ice cream according to your ice cream maker instructions, and during the last 5 minutes, add in a few of the chilled bananas. Remove and chill ice cream for at least 2 hours before serving.