Banana in brown sugar ice cream
Flavorful, creamy ice cream.
This recipe contains bananas, sugar, milk (coconut), salt, rum (dark), vanilla extract, lemon juice
- 600 g. very ripe bananas (6-7 medium), peeled and cut into 1 cm slices
- 135 g. light or brown sugar
- 500 ml. coconut milk or full-fat sour cream
- Big pinch of sea salt
- 1 tsp. dark rum
- 1/2 tsp. vanilla extract
- Lemon juice, optional
- 1. In a wide skillet or saucepan, heat the brown sugar with one-quarter of the coconut milk or sour cream, stirring, until smooth and bubbly.
- 2. Add the bananas and salt, and continue to cook for 5 minutes, stirring occasionally, until the bananas are soft and completely cooked through.
- 3. Remove from heat and stir in the remaining coconut milk or sour cream, rum and vanilla. If it tastes too sweet, add a few drops of fresh lemon juice.
- 4. Puree in a blender or food processor until completely smooth.
- 5. Chill thoroughly for 1 hour or overnight, then pour into the ice cream maker and proceed according to the manufacturer’s instructions.
- 6. Before serving, take it out for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature
- 7. Light note: if you use sour cream, when cooking the bananas, the mixture might curdle a bit. Nothing to worry, just proceed with the recipe and it’ll smooth out when blended.
- 8. Easy suggestion: ice cream is best served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).