Banana Pineapple (or Banana Strawberry) Ice Cream

I picked this recipe up one day while googling around for what to do with over ripe banana's. This isn't the *exact* recipe I found (which was just banana ice cream), but everything about my version is just as natural and healthy! ~~~Lynne


INGREDIENTS (per single serving)
1 banana - slightly to very over ripe with heavily spotted skin
1 canned pineapple ring -or- 3 large strawberries halved
1 coconut milk ice cube (or use 2 tbsp of room temp coconut milk or whole milk)
(refer to my tip @ How to store leftover Coconut Milk



INSTRUCTIONS
1) if using coconut ice cube, take out to thaw.
2) slice banana onto a sheet of wax paper
3) add 1 pineapple ring cut into 8 wedges (4 cross wise cuts) -or- 3 large halved strawberries
4) freeze fruit for at least 1 hour (but not more than 4 hours, fruit gets freezer burn faster than most foods)
5) when fruit is frozen, add fruit and milk to a small blender and pulse until thick and creamy.
6) spoon into serving dish or glass and serve.



Notes:

1) You'll probably have to use a spatula during the blending process to keep pushing the ice cream down the sides of the blender.

2) If you like your ice cream a little harder, just pop it back in the freezer for 30 - 60 more minutes. You can get creative if you do this by mixing in little extras like chopped walnuts or pistachio nuts, chocolate flakes... get creative!