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
  1. Place a 9x5-inch metal loaf pan in the freezer.
  2. In a large bowl, whisk together sweetened condensed milk, banana, cinnamon, vanilla, and salt.
  3. 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.
  4. Let stand at room temperature for at least 10 minutes before serving.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/no-churn-hummingbird-ice-cream/