Hypoallergenic Tropical Ice Cream

     

     Pineapples, bananas, and coconuts are delicious  together. In this simple recipe they are combined in a delicious, light ice cream that has none of the usual allergens (eggs, dairy, corn, etc.) 

     1 ripe pineapple

     6 ripe bananas, peeled (See Bananas in the Glossary)

     1 14-oz. can coconut milk (see (See Coconut and Milk in the Glossary)

     2 cups sugar (See Sugar in the Glossary)

     1 Tb. vanilla extract (optional)



    First place the container for the tropical ice in your freezer. (A warm container could melt some of the ice when you first scoop it into the container.)   

     Remove the top and all of the peel of the pineapple. Cut the pineapple into slices and remove the tough inner core of each slice.  In batches, mix all ingredients thoroughly with a blender. 

     Follow the instructions for your ice cream maker.