About Me
- The Lush Chef
- Twitter: @thelushchef Provenance: Santa Monica Dish: Coq au Vin Spirit: Whiskey Wine: Malbec Beer: Hefeweizen Farmer's Market: Santa Monica on Main Street
Jun 30, 2011
Rum Banana Ice Cream
Libations used: 2 Tbs dark rum
Libations left over: Isn't the rum in the ice cream enough?
I may not have an ice cream machine...yet...but that won't stop me from making ice cream. The latest home cook rage this summer has been making banana ice cream - it's healthy, calls for no added sugar or cream, and uses just one ingredient. It's an excellent way to use up over-ripe bananas and doesn't require firing up the oven on a hot summer day. Being the Lush Chef that I am, I added pirate rum (aka dark rum), of course.
Rum Banana Ice Cream - serves 4
Ingredients:
- 4 over-ripe bananas
- 2 Tbs dark rum
- caramelized nuts (optional)
- Peel and slice bananas, and places slices on a cookie sheet or plate. Freeze for about 1-2 hours.
- Use a food processor or blender to purée the bananas.
- Add the rum and keep blending until the bananas have a thick, ice cream-like texture.
- I like to pop the banana purée back in the freezer to help thicken it up and cool it down a little.
- Top with caramelized nuts.
1 comments:
Yum, I just made banana rum ice cream too!
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