Ingredients
3 cups total, approximately ½ each:
Frozen overripe peeled banana (MUST be
frozen for the proper texture)
Coconut milk and cream (I prefer half
of each, from the red can of Thai Kitchen)
Blend in a high-powered blender like a
Vitamix or Blendtec. (If you have an
ordinary blender, you will have to use more coconut milk and will end up with a
more ice milk consistency.) If you are
happy with a smoothie, you may stop here.
If not, pour it into a pre-chilled ice cream maker. I use a Cuisinart. I cover up the hole at the top loosely with a
lid to a pot because otherwise it loses its chill too quickly. Let the mix churn about 20 minutes, then
scoop out with a rubber spatula so you don’t damage the finish of the ice cream
maker and either eat immediately or freeze a few minutes to improve the consistency. 
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