1/4 cup sugar
1 T lemon juice
1.5 quarts Vanilla Bean Ice Cream
1/2 bag of sweetened Coconut flakes
1/2 package of Phyllo Dough sheets, thawed (takes 2 hr)
1/2 cup White Chocolate Chips
1/2 cup Macadamia Nuts
3 Bananas
1/4 cup Butter, melted
1/4 cup Sugar
1/2 cup sweetened Coconut flakes
In the morning or the day before serving, mix raspberries, sugar and lemon juice in a small saucepan.
Bring to a boil stirring constantly.
Placed a wire strainer over a bowl and strain raspberries as much as you can.
Discard pulp that is left.
Place juice in refrigerator to cool, about an hour before you start the ice cream.
Set ice cream on counter to soften for about 30 minutes.
Empty ice cream into a kitchen aid mixer. Add coconuts and 1/2 of the raspberry juice.
Mix with paddle on low to just combine and then on medium to really whip it.
Return to ice cream container and return container to freezer. Give about 4 hours to harden back up.
2 hours before you start dessert place Phyllo dough on counter to thaw.
About 40 minutes before you want to serve dessert, place chocolate and nuts in food processor and process until ground.
Cut bananas lengthwise.
Lay a phyllo sheet on a flat surface and brush with melted butter and sprinkle with some sugar. Do a second layer the same way. Do the third layer with no sugar.
Place one banana half on layered phyllo.
Sprinkle with coconut and chocolate/nut mixture.
Roll phyllo around banana.
Repeat until you are out of banana halves.
Place seam side down on baking sheet and brush roll with butter.
Bake at 350 for 20 minutes.
Serve with ice cream mixture.
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