Tropical Ice Cream Recipes

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TROPICAL ICE CREAM



Tropical Ice Cream image

Visit the tropics with this easy tropical ice cream recipe.

Provided by MOTHERDESTINY

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 40m

Yield 6

Number Of Ingredients 7

2 cups heavy cream
1 ⅓ cups 2% low-fat milk
⅔ cup pineapple and orange juice blend
¾ cup sugar
⅓ cup flaked sweetened coconut
⅓ cup walnut pieces
1 large banana, sliced

Steps:

  • Whisk together cream, milk, pineapple-orange juice, and sugar until the sugar has dissolved. Pour into an ice cream maker and freeze according to manufacturer's instructions.
  • Five minutes before the ice cream is done, add the coconut and walnut pieces. Two minutes before the ice cream is done, add the sliced banana.

Nutrition Facts : Calories 494 calories, Carbohydrate 41.4 g, Cholesterol 113 mg, Fat 36 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 20.5 g, Sodium 67.2 mg, Sugar 35.4 g

NOEMI'S TROPICAL ICE CREAM



Noemi's Tropical Ice Cream image

You don't need another appliance (no ice cream maker needed) to make a rich, creamy, homemade ice cream. This is a quick and easy way to make ice cream without the usual eggs found in all fine ice creams. Let freeze overnight for a dense frozen treat.

Provided by NomersSeltzer

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 5h20m

Yield 10

Number Of Ingredients 8

2 ripe bananas
4 pods fresh jackfruit
2 cups heavy whipping cream
1 (14 ounce) can coconut milk
1 cup white sugar
1 teaspoon vanilla extract
½ teaspoon sea salt
½ cup sweetened flaked coconut

Steps:

  • Blend bananas, jackfruit pods, and cream in a blender until jackfruit is mostly chopped into small pieces.
  • Combine coconut milk and sugar together in a saucepan over low heat; cook and stir until sugar is dissolved, 5 to 10 minutes. Remove saucepan from heat and stir the banana mixture into the coconut milk mixture. Stir vanilla extract and sea salt into coconut milk mixture.
  • Pour 1/2 of the coconut milk-banana mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth. Pour blended mixture into a long rectangular pan or glass tray. Repeat blending the remaining coconut-banana mixture until smooth; pour into the pan. Stir flaked coconut into pureed coconut-banana mixture. Cover pan with a lid or aluminum foil and place in the freezer, stirring 1 time every hour, for 5 hours.

Nutrition Facts : Calories 307 calories, Carbohydrate 37 g, Cholesterol 32.7 mg, Fat 18.4 g, Fiber 1.9 g, Protein 2.1 g, SaturatedFat 13.9 g, Sodium 114 mg, Sugar 24.3 g

TROPICAL LIME ICE CREAM



Tropical Lime Ice Cream image

Source: Maida Heatter's Best Dessert Book Ever. I don't know the amount this makes or how long. The recipe never stated. Plus, the time it takes to make is dpendent on the typeof ice cream machine you have.

Provided by Nana Lee

Categories     Frozen Desserts

Time 25m

Yield 1 batch

Number Of Ingredients 5

1 cup milk
3/4 cup whipping cream
1 cup granulated sugar
3/4 cup freshly squeezed lime juice
grated lime zest

Steps:

  • Stir the milk, cream, and sugar together until the sugar is mostly dissolved.
  • Add the lime zest and juice and stir to mix. (It does not curdle.).
  • Freeze, as directed, in an ice cream machine.

Nutrition Facts : Calories 1592.1, Fat 75.1, SaturatedFat 46.7, Cholesterol 278.7, Sodium 191.1, Carbohydrate 231.8, Fiber 0.7, Sugar 203.1, Protein 12.4

TROPICAL SORBET AND ICE CREAM PARFAITS



Tropical Sorbet and Ice Cream Parfaits image

Provided by John Phillips

Categories     Fruit     Dessert     Freeze/Chill     Frozen Dessert     Coconut     Mango     Pineapple     Spring     Summer     Bon Appétit     Hawaii     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 parfaits

Number Of Ingredients 11

2 tablespoons (1/4 stick) unsalted butter
1/2 cup (packed) golden brown sugar
1/2 cup whipping cream
1 tablespoon fresh lime juice
1/2 teaspoon grated lime peel
Pinch of salt
1 1/3 cups mango sorbet
1 cup chopped peeled cored fresh pineapple
1 cup diced peeled pitted mango
3/4 cup sweetened flaked coconut
1 1/3 cups vanilla ice cream

Steps:

  • Melt butter in heavy small saucepan over medium-high heat. Whisk in brown sugar and cream; bring to boil. Add lime juice, lime peel and salt. Boil until sauce is reduced to 3/4 cup, whisking occasionally, about 2 minutes. Set caramel-lime sauce aside.
  • Place 1/3 cup sorbet in each of 4 parfait glasses or wineglasses. Top sorbet with 1/4 cup pineapple, 1/4 cup mango, 2 tablespoons coconut, 2 tablespoons sauce and 1/3 cup ice cream. Sprinkle each parfait with 1 tablespoon coconut and drizzle with 1 tablespoon sauce. Serve immediately.

TROPICAL ICE CREAM (KIWI, STRAWBERRIES, AND COCONUT)



Tropical Ice Cream (Kiwi, Strawberries, and Coconut) image

This is an adaptation of my Strawberry Ice Cream recipe. The light coconut milk will cause the mix to take longer to freeze, but it will freeze eventually. The kiwi does start out a nice green color when it's mixed in, but the color fades into the ice cream as the strawberry takes over.

Provided by Late Night Gourmet

Categories     Ice Cream

Time 4h15m

Yield 12 serving(s)

Number Of Ingredients 9

12 ounces strawberries, stems removed, sliced
12 ounces kiwi, peeled, cored, and sliced
1 cup sweetened coconut, shredded
1 cup granulated sugar
4 large egg yolks
1/4 teaspoon kosher salt
13 1/2 ounces light coconut milk
14 ounces half-and-half
1 vanilla bean, seeds scraped

Steps:

  • Add the kiwis and strawberries to a bowl along with 1/4 cup of the sugar. Toss until the sugar begins to dissolve. Let sit out at room temperature for 30 minutes while you prepare the custard.
  • Shake the coconut milk can thoroughly. In a saucepan, over medium heat, combine the coconut milk, half-and-half, remaining sugar, and vanilla bean with pulp. Bring to a simmer.
  • In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks in a slow stream, gradually whisking to combine, until smooth.
  • Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for about 5 minutes or until the mixture coats the back of a spoon.
  • Pour the mixture into a bowl using a strainer to remove the vanilla bean pieces, and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling.
  • Use food processor to pulse the strawberries to a rough chop, then stir in the strawberries.
  • Cool the mixture completely. Process the mixture according the ice cream machines instructions.

Nutrition Facts : Calories 188.3, Fat 7.6, SaturatedFat 4.8, Cholesterol 73.7, Sodium 86.4, Carbohydrate 29.2, Fiber 2.3, Sugar 23.8, Protein 2.7

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