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Tropilicious Beachin’ Strawberry Banana Ice Cream
- One Banana
- Sixteen-ounce package frozen strawberries in sugar (thawed)
- Eight ounces half and half
- Eight-ounces heavy cream
- Three quarters of a cup of sugar
Turn your freezer onto the highest settings for two days to make sure your ice cream canister is cold.
Blend the Banana, Strawberries and half-and-half in a blender. Blend smooth for smooth ice cream or pulse on and off, leaving a few small pieces for chunkier ice cream! Stir in the heavy cream and sugar. Chill. Pour into your ice cream machine and crank your heart out! When it’s thick and frozen, it’s done!
Tropilicous Toasted Coconut Ice Cream
- One fifteen-ounce can of coconut milk (w/no coconut extract)
- Eight ounces heavy cream
- Three quarters of a cup of sugar
- One half cup of coconut flakes (Toast them on a sheet pan in a three hundred degree oven.)
Turn your freezer onto the highest setting for two days to make sure your ice cream canister is cold. Blend the Coconut milk, heavy cream, and sugar in a bowl. Chill in the refrigerator. Pour into your ice cream machine and crank your heart out! As it thickens and is almost done, stir the toasted coconut flakes in. When it’s thick and frozen, it’s done!
Kamaile's Nutella-Frosted Birthday 'Mud Pie'
Island girl Haley shares her secret recipe on her blog Green Plate Dinners to a killer desert made with Tropilicious Kona Coffee ice cream
and Tropilicious Toasted Coconut ice cream.
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