Banana and coconut ice cream

As we are in summer, it would be appropriate to include an easy-to-make ice cream in our recipes. So we will prepare a banana ice cream and coconut yogurt, With a good proportion of ingredients so that nobody is left without being able to repeat the portion.

Ingredients

• 5 ripe bananas
• 500 ml coconut yogurt
• 2oo ml of milk
• 2 tablespoons of cornmeal
• 2 pasteurized egg whites.
• 180 g sugar

Preparation:

In a saucepan we mix the sugar with the milk and the corn flour, and place on the fire until it boils. Then we pour this preparation into the blender glass and add the mashed bananas and the coconut yogurt.

 

Blend until obtaining a homogeneous cream without any lumps. Next, we place the pasteurized egg whites in a bowl and beat until stiff. It is important to bear in mind that we will always use this type of eggs when the preparation goes without cooking to avoid any type of contamination in the food. I am often surprised by chefs on television who make mayonnaise, ice cream, and other desserts by breaking eggs.

    

Then add the whites beaten to snow to the previous preparation, and stir gently with a spatula until everything is perfectly mixed. We put the preparation in containers that we will then take to the freezer.

  

When the preparation is frozen, remove it from the cold and stir vigorously with a spoon. We will serve it alone or accompanied with chocolate syrup or dulce de leche. We can use cookies, chocolate sticks, almond slush, etc. to decorate. It would be good to have a spoon at home to serve ice cream since they are very practical.

Hurry up that is melting!

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