With 3 tropical ice cream flavors and tons of tips for making homemade ice cream, the only question you'll be asking is which one to try out first! Check out the notes and see how much banana, mango, or pineapple you need.
1/3cupsweetener*such as honey, agave, or maple syrup
In a blender, combine the fruit, coconut milk, sweetener, salt, and rum (if using). Blend on high until completely smooth, about 2 minutes. Pour into the frozen base of your ice cream maker.
Follow the instructions of your ice cream machine manufacturer. Churn until you have a frozen, soft-serve consistency. Serve as-is or freeze for an additional 4 hours for a scoop-able consistency. To freeze: transfer to a container and top with plastic wrap directly touching the ice cream. Wrap tightly to prevent freezer burn.
Mangoes: You will need 3 large mangoes, weighing approximately 2 1/2 pounds, for 3 cups of juices + flesh.Pineapple: You will need 1 large pineapple, weighing approximately 1 pound 12 ounces, for 3 1/2 cups flesh + juice.Banana: You will need 6 medium bananas, weighing approximately 1 pound 3 ounces; If you plan on making this flavor, please consider reducing the sweetness in the recipe to 1/4 cup. I've found that bananas are naturally sweet and require less sweetener than other tropical fruits.