Banana Pineapple Ice Recipes

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BANANA-PINEAPPLE ICE



Banana-Pineapple Ice image

My family loves dessert, but we're trying to make healthier food choices. This low-calorie summer treat is always a hit. -Myra Hughes, Malvern, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 10 servings.

Number Of Ingredients 5

2 cups unsweetened apple juice
2 cups mashed ripe bananas
1 can (8 ounces) unsweetened crushed pineapple, undrained
2 tablespoons lemon juice
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.

BANANA SPLITS WITH PINEAPPLE BROWN SUGAR TOPPING



Banana Splits With Pineapple Brown Sugar Topping image

Provided by Ellie Krieger

Categories     dessert

Time 10m

Yield 6 servings

Number Of Ingredients 7

1 (15-ounce) can crushed pineapple, in natural juice
1/4 cup lemon juice
2 tablespoons light brown sugar
1/8 teaspoon ground cinnamon
3 ripe, firm bananas
6 scoops vanilla light ice cream or frozen yogurt, 1/4 cup each
6 fresh mint leaves, optional

Steps:

  • Combine the pineapple with juice, lemon juice, sugar and cinnamon in a medium saucepan. Cook over a medium heat, uncovered, stirring occasionally until the sugar is dissolved and the juice is reduced somewhat, about 3 minutes. Set aside to cool slightly.
  • Cut the bananas in half crosswise. Cut each banana half lengthwise, being careful not to cut all the way through. Split the banana halves open and place each one on a small dessert plate. Top each banana with a scoop of ice cream then about 2 1/2 tablespoons of the warm pineapple mixture. Top each with a mint leaf, if using, and serve.
  • Excellent source of: Vitamin C, Manganese
  • Good source of: Vitamin B6, Potassium

Nutrition Facts : Calories 165, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 9 milligrams, Sodium 26 milligrams, Carbohydrate 38 grams, Fiber 2 grams, Protein 2.5 grams

PINEAPPLE AND BANANA SMOOTHIE



Pineapple and Banana Smoothie image

A gorgeous and indulgent smoothie, but totally healthy!

Provided by VERITY78

Categories     Breakfast and Brunch     Drinks

Time 3m

Yield 1

Number Of Ingredients 4

4 ice cubes
¼ fresh pineapple - peeled, cored and cubed
1 large banana, cut into chunks
1 cup pineapple or apple juice

Steps:

  • Place ice cubes, pineapple, banana, and pineapple juice into the bowl of a blender. Puree on high until smooth.

Nutrition Facts : Calories 312.5 calories, Carbohydrate 78.7 g, Fat 0.9 g, Fiber 5.7 g, Protein 3 g, SaturatedFat 0.2 g, Sodium 10.1 mg, Sugar 53.2 g

PINEAPPLE BANANA "ICE CREAM"



Pineapple Banana

All-natural "ice cream" made from just fruit.

Provided by Jennifer Pullman

Categories     Dessert

Time 7m

Number Of Ingredients 2

2 frozen ripe bananas
1/3 cup frozen pineapple chunks

Steps:

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

Nutrition Facts : ServingSize 0.5 cups, Calories 161 kcal, Carbohydrate 41 g, Protein 1 g, Sodium 2 mg, Fiber 4 g, Sugar 27 g

TROPICAL PINEAPPLE BANANA ICE CREAM



Tropical Pineapple Banana Ice Cream image

I've made this many times and it always comes out perfectly rich and delicious. Garnish it with some slices of banana and a drizzle of chocolate sauce...whipped cream isn't bad on it either!

Provided by Geema

Categories     Frozen Desserts

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup evaporated milk
1/4 cup fresh lemon juice
1 cup sugar
1/2 cup heavy cream
1 ripe banana, mashed (about 1/2 cup)
1/2 cup canned crushed pineapple, drained, reserving 2 T. of the juice
1 cup whole milk

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.

Nutrition Facts : Calories 262.5, Fat 9.5, SaturatedFat 5.8, Cholesterol 34.3, Sodium 35.4, Carbohydrate 43.8, Fiber 0.7, Sugar 39.6, Protein 2.8

BANANA PINEAPPLE ICE CREAM PETERSON



Banana Pineapple Ice Cream Peterson image

Provided by Carnell Peterson

Categories     Dessert     Banana     Pineapple     Gourmet     Utah     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 quart

Number Of Ingredients 7

1/4 cup evaporated milk
1/4 cup fresh lemon juice
1 cup sugar
1/2 cup heavy cream
1 ripe banana, mashed (about 1/2 cup)
1/2 cup canned crushed pineapple in juice, drained, reserving 2 tablespoons of the juice
1 cup whole milk

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.

SUGAR FREE BANANA PINEAPPLE ICE CREAM



Sugar Free Banana Pineapple Ice Cream image

This makes a smooth, flavorful ice cream. I was looking for banana ice cream recipes online, and then thought if I just used smoothie-fixings and then poured it into the ice cream maker, it just might work. Well what do you know? It does!

Provided by MsTeechur

Categories     Frozen Desserts

Time 10m

Yield 8 1 cup servings, 8 serving(s)

Number Of Ingredients 6

6 small bananas (very ripe, frozen)
2/3 cup half-and-half
1/4 cup coconut flakes (no sugar added)
1 ounce rum
1 cup pineapple (frozen)
1 teaspoon real vanilla

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.

Nutrition Facts : Calories 125.6, Fat 3.3, SaturatedFat 2.2, Cholesterol 7.5, Sodium 16.9, Carbohydrate 22.3, Fiber 2.5, Sugar 12.4, Protein 1.6

BANANA ICE



Banana Ice image

This recipe for a refreshing fruit-slushy dessert comes from Cindy Scott of Gridley, California.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

1/2 cup sugar
Juice of 3 oranges
Juice of 3 lemons
1 small can (8 ounces) crushed pineapple
3 bananas, cut into small pieces
Lemon-lime soda, such as 7-Up (optional)
Mint sprigs, for garnish

Steps:

  • In a small saucepan, bring sugar and 1 1/2 cups water to a boil. Remove from heat and let cool. Transfer to an 8-inch square dish and mix with juices of oranges and lemons, crushed pineapple, and bananas. Freeze 3 hours (or up to overnight). Remove from freezer about 20 minutes before serving (mixture should be slightly slushy). If desired, mix with some lemon-lime soda, and garnish with mint sprigs.

Nutrition Facts : Calories 165 g, Fiber 2 g, Protein 1 g

FROZEN PINEAPPLE AND BANANA SMOOTHIE



Frozen Pineapple and Banana Smoothie image

This frozen pineapple smoothie recipe is easy and is great for a summer snack. Enjoy! Top with granola, if desired.

Provided by Nechama Shain

Categories     Banana Smoothies

Time 5m

Yield 2

Number Of Ingredients 4

1 cup frozen pineapple chunks
2 cups frozen sliced banana
1 tablespoon lemon juice
1 tablespoon water, or as needed

Steps:

  • Place pineapple, banana, and lemon juice in a blender. Blend until smooth and no lumps remain, adding water to thin as necessary.

Nutrition Facts : Calories 307.5 calories, Carbohydrate 79.2 g, Fat 0.9 g, Fiber 7.2 g, Protein 3 g, SaturatedFat 0.3 g, Sodium 5 mg, Sugar 53.5 g

THAI GRILLED SWEET STICKY RICE WITH BANANA FILLING



Thai Grilled Sweet Sticky Rice With Banana Filling image

These delicious grilled banana leaf packets conceal Thai sticky rice perfumed with the smokiness of the charred wrapper and a piece of banana at the center.

Provided by Leela Punyaratabandhu

Number Of Ingredients 9

1¾ cups Thai white glutinous rice, rinsed until the water runs clear and soaked for 2 hours
¼ cup coconut cream
1 cup coconut milk
1 cup coconut milk
¼ cup extra-virgin coconut oil
⅓ cup granulated sugar
½ teaspoon salt
1 pound (about 12) banana leaves
6 fully ripe nam wa or Burro bananas (about 2½ ounces each), peeled and halved lengthwise

Steps:

  • Fill the steamer pot with water as full as you can without the bottom of the basket touching the water and set the pot over high heat. Drain the rice, being careful not to break the grains. When the water boils, place the rice in the bamboo basket and rest the basket in the top of the pot. Steam the rice over rapidly boiling water, stopping when it has barely turned glossy and is still dry (it will be cooked again), about 20 minutes. Remove from the heat.
  • While the rice is still hot, combine the coconut cream, coconut milk, coconut oil, sugar, and salt in a 2-quart saucepan and bring to a boil, stirring to dissolve the sugar. Remove the pan from the heat and stir in the hot sticky rice, making sure every grain is separate and coated with the coconut syrup. The mixture will appear soupy at this point, but don't panic. Cover the pan tightly and leave the rice undisturbed at room temperature for 1 hour.
  • Meanwhile, wipe the banana leaves clean with a damp cloth, then cut into 12 pieces, each 12 by 10 inches, with the 10-inch side parallel to the leaf grain. Have ready 24 toothpicks.
  • After an hour, the rice will have absorbed the hot coconut syrup, cooled, and become firmer. At this point, it should be fully cooked but not soft, and tender enough to eat. Use a butter knife to divide it, directly in the saucepan, into quarters. Then divide each quarter into three equal wedges. Lay a piece of banana leaf, dull side up and with a long side facing you, on a work surface. Place a portion of the sticky rice in the center of the leaf. Use your fingers to form the rice into a flat, oblong bed parallel with the grain of the leaf. The bed should be about the length of a banana half and twice its width. Press a banana half firmly into the center of the rice bed. Using your fingers, gently fold the overhangs of the sticky rice over the banana half and manipulate it so it covers the banana entirely. With the banana leaf positioned in such a way that its grain is perpendicular to your body, lift up the left edge of the leaf and fold it along the grain over the filled sticky rice, tucking it in tightly. Continue to roll from left to right, forming a compact packet. Secure each end with a toothpick, positioned as close to the rice as possible. Trim off the overhangs, leaving only about 1 inch on each end. Repeat with the remaining banana leaves, sticky rice, and banana halves.
  • To grill the packets, light natural wood charcoal and allow it to burn until you have low coals under a heavy layer of ash. Grill the packets directly over the coals, flipping them every 5 minutes, until the leaves are thoroughly charred and the packets are heated through. This should take 35 to 45 minutes. Alternatively, place an oven rack in the lowest position in the oven and preheat the broiler (if your broiler is adjustable, set it at low). Arrange the banana packets on a large sheet pan, place the pan on the oven rack, and broil the packets, flipping them every 5 minutes, until the leaves are charred and the packets are heated through, about 40 minutes (fewer, if your broiler automatically sets at high). Leave the packets to cool for about 15 minutes before serving.
  • Leftover packets can be frozen, then thawed overnight in the refrigerator and baked in a preheated 350°F oven until softened and heated through, 30 minutes.

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