Inspired by Mr. Taster's quest for banana coconut ice cream and having two ultra ripe bananas on hand, I whipped together a banana coconut ice cream the other night. Pictured below, it mimics the look of vanilla in the photo; however, it actually looks more like the not so attractive color of taro or poi. Reminiscent of the anemic tinges of my avocado or pistachio ice cream.
I don't really care for banana ice cream that much, but husband loves it. I, OTOH, love coconut so was generous w/ that addition. I wanted a balanced flavor, so used a 1:1 ratio but one can add more or less depending on what dominant flavor is desired.
What I basically did: Pureed 2 peeled medium-sized bananas and about 1 c. chilled unsweetened coconut milk in blender. Then added chilled condensed milk to taste (maybe about 3-4 TB), pinch salt, and a splash of rum and whizzed again. It was the consistency of a thick milkshake. It was pretty cold, so directly poured into ice cream machine and churned for about 10 min. Made about one pint. No eggs, no heat, no straining, couldn't be easier!!
How did it taste? Delightfully tropical! I closed my eyes and envisioned us on a Carribean island soaking in the sun and sipping cocktails. I thought the flavor balance was perfect, as the banana and coconut remained distinct yet complementary. Rum didn't jump out but added subtle dimension, as I intended. Husband would have liked more banana punch, of course. Texture was incredible, actually, smooth and creamy w/ a bit of that elusive chew that I've been searching for (likely from the condensed milk). Scooped very well, and didn't freeze as hard as other ice creams (which I'm thinking had to do w/ the coconut milk and rum).
I'm definitely going to make this again during the dead of winter for a return trip to the tropics!