Freeze a dish or two of this creamy No-Churn Hummingbird Ice Cream recipe for the perfect sweet anytime treat.
No-Churn Hummingbird Ice Cream
Makes about 1½ quarts
Ingredients
- 1 (14-ounce) can sweetened condensed milk
- 1 cup mashed overripe banana, about 2 medium bananas
- 2 teaspoons ground cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1¼ cups heavy whipping cream, cold
- ¾ cup finely chopped pecans, lightly toasted and divided
- ½ cup plus 2 tablespoons flaked coconut, lightly toasted and divided
- 2 tablespoons pineapple preserves, melted
Instructions
- Place a 9x5-inch metal loaf pan in the freezer.
- In a large bowl, whisk together sweetened condensed milk, banana, cinnamon, vanilla, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cold cream at high speed until stiff peaks form, 3 to 4 minutes. Fold whipped cream into banana mixture just until smooth and no streaks remain. Carefully stir in ½ cup pecans and ½ cup flaked coconut. Spread mixture into chilled loaf pan. Dot pineapple preserves on top and gently swirl with a spatula. Top with remaining ¼ cup toasted pecans and remaining 2 tablespoons flaked coconut. Cover and freeze for at least 4 hours or overnight.
- Let stand at room temperature for at least 10 minutes before serving.
