Calories
343kcal
Sugar
35g
Fat
17g
Carbs
48g
Protein
3g
Ingredients
- 600g very ripe bananas (6-7 medium), peeled and cut into 1 cm slices
- 1 tsp dark rum
- 500 ml coconut milk or full-fat sour cream
- Lemon juice, optional
- 135g light or brown sugar
- Big pinch of sea salt
- 1 tablespoon vanilla extract
Preparation
- 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.
- Add the bananas and salt, and continue to cook for 5 minutes, stirring occasionally, until the bananas are soft and completely cooked through.
- 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.Puree in a blender or food processor until completely smooth.Chill thoroughly for 1 hour or overnight, then pour into the ice cream maker and proceed according to the manufacturers instructions.Before serving, take it out for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature
- 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 itll smooth out when blended.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).
