Mango banana ice cream

We recently bought the Whynter stainless steel ice cream maker and it was probably the best investment we have ever made. I have already made a mango banana ice cream and a chocolate one. 

Now that we have a machine that can pretty much turn any liquid into a creamy tub of goodness the possibilities are pretty much endless. I could literally pour chocolate milk into the thing and an hour later, boom we have ice cream. 

It’s great for people who have certain sensitivities, for example, my family avoids milk in general so it’s very easy to make dairy-free or yogurt-based ice creams. My mother was particularly interested in the process; she was so excited and wouldn’t stop talking about the different flavors we could experiment with. 

On the other hand, coming up with a name for my business is probably the most difficult part of the process. We brainstormed for weeks and we are still iffy with what we have come up with. 

Hopefully, I can decide on what I really like and make it official. 

To make the mango banana ice cream.

• 2 Ripe mangoes
• 2 Bananas 
• ¼ cup Sugar
• 1 cup Coconut milk
• 1 tbs Vanilla extract

To make the chocolate ice cream.

• 4 Bananas 
• ⅔ cup of Cocoa powder
• 1 cup Coconut Milk
• 1 tbs Vanilla extract

To make the ice cream you just blend all the ingredients until you get a smooth mixture and you pop it in the machine and in an hour’s time it’s done.

I found that using bananas as a base really enhances the sweetness of the ice cream, this way you don’t need to add as much sugar compared to making the ice cream without bananas. Especially in the chocolate one, it is so subtle you don’t really get the strong banana flavor as it just added to the sweetness.