Banana in brown sugar ice cream

Banana in brown sugar ice cream

You can never have too many hor d'oeuvre recipes, so give Bananan in brown sugar ice cream a try. One serving contains 343 calories, 3g of protein, and 17g of fat. For 98 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 6. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. A mixture of vanillan extract, lemon juice, full-fat cream, and a handful of other ingredients are all it takes to make this recipe so flavorful. 5 people were glad they tried this recipe. Summer will be even more special with this recipe. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 42%, which is pretty good. Similar recipes are Banana-brown Sugar Ice Cream, Spiced Banana & Brown Sugar Ice Cream, and Brown Sugar Bananan Ice Cream with Brownie Chunks.

Ingredients

You need the ingredients below to cook it

  • bananas

    bananas

    very ripe bananas (6-7 medium), peeled and cut into 1 cm slices

    600 grams

  • rum

    rum

    dark rum

    1 teaspoon

  • full-fat cream

    full-fat cream

    coconut milk or full-fat sour cream

    500 milliliters

  • lemon juice

    lemon juice

    Lemon juice, optional

    6 servings

  • brown sugar

    brown sugar

    light or brown sugar

    135 grams

  • big of sea salt

    big of sea salt

    Big of sea salt

    1 pinch

  • vanilla extract

    vanilla extract

    vanilla extract

    1 Tbsp

Instructions

Let's follow the instructions for cooking it

  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 manufacturers 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 itll 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).