Paleo Tropical Ice Cream Recipe - Allrecipes.com
Paleo Tropical Ice Cream Recipe
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Paleo Tropical Ice Cream
A fruity, dairy-free frozen treat with coconut milk instead of cream. See more
  • READY IN 50 mins

Paleo Tropical Ice Cream

Recipe by  

"This 'ice cream' is dairy-free, has no processed sugar, and is vegetarian. This will be soft-serve consistency. Top with toasted unsweetened coconut shreds."

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Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    50 mins

Directions

  1. Thaw banana slices and pineapple chunks at room temperature for 5 minutes.
  2. Blend bananas, pineapple, and coconut milk in a food processor until smooth, about 1 minute; add lime juice and kosher salt and process again to mix.
  3. Line an 8x11-inch baking dish with plastic wrap. Pour banana mixture into the baking dish. Freeze until the 'ice cream' is of soft-serve consistency, 30 to 45 minutes.
Kitchen-Friendly View

Footnotes

  • Cook's Notes:
  • Depending on the size of your processor, you may want to put the fruit in one cup at a time.
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Reviews More Reviews

Jan 01, 2014

What a refreshing treat this recipe is. I used freshly home-made full fat coconut milk, fresh & very ripe pineapple, and almost black bananas. My result was packed with flavor, super creamy and just lightly sweet. My whole family loved it!

 
Dec 30, 2013

I really liked this. I love ice cream but don't really care for too-sweet things, so this was perfect for me. Nice texture, too. Don't expect a really sweet dish if you aren't accustomed to eating Paleo, but I love the flavors, and it's sweet enough for me as is. I also aded a dash of vanilla. Using really ripe bananas will make it sweeter if that's your preference. I like the ones that are just beginning to get a few spots on them but are still firm. Thanks for the recipe!

 

4 Ratings

Apr 02, 2014

Very good! Right consistency as soon as I made it. I chilled the coconut milk also, which helped. I toped with toasted shaved coconut and chopped macadamia nuts. Takes awhile after freezing the left overs to get it soft enough to eat like ice cream. Thank you for sharing this recipe!

 
Jun 29, 2014

We made this tonight and LOVED it! We don't have an ice cream maker and was so happy to see this recipe didn't call for one! It really is a keeper, thank you.

 

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Nutrition

  • Calories
  • 246 kcal
  • 12%
  • Carbohydrates
  • 32.4 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 14.3 g
  • 22%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 77 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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