Banana Coconut Ice Cream

• 2 firm-ripe medium bananas
• 1/2 cup well-stirred canned cream of coconut such as Coco Lopez
• 1/3 cup heavy cream
• 1 teaspoon vanilla
• 1 teaspoon fresh lemon juice

1. Cut bananas into 1/2-inch-thick slices and arrange in one layer in a shallow baking pan.
2. Freeze bananas 15 minutes, or until firm.
3. In a blender or food processor puree bananas with remaining ingredients until smooth.
4. Freeze mixture in an ice-cream maker.

bananas, cream of coconut, heavy cream, vanilla, lemon juice

Taken from www.epicurious.com/recipes/food/views/banana-coconut-ice-cream-13654 (may not work)