Paleo Tropical Ice Cream

Ingredients

• 4 cups banana frozen
• 14 ounce coconut milk canned
• 1  juice of lime juiced
• 1 pinch kosher salt 
• 1 cup pineapple chunks frozen

Equipment

• food processor
• plastic wrap
• baking pan

Directions

1. Thaw banana slices and pineapple chunks at room temperature for 5 minutes.
2. Blend bananas, pineapple, and coconut milk in a food processor until smooth, about 1 minute; add lime juice and kosher salt and process again to mix.
3. Line an 8x11-inch baking dish with plastic wrap.
4. Pour banana mixture into the baking dish. Freeze until the 'ice cream' is of soft-serve consistency, 30 to 45 minutes.