Ingredients
- 4 cups frozen banana slices
- 1 cup frozen pineapple chunks
- 1 (14 ounce) can coconut milk
- 1 lime, juiced
- 1 pinch kosher salt
Directions
Thaw banana slices and pineapple chunks at room temperature for 5 minutes.
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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.
Line an 8×11-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.