Banana in brown sugar ice cream

The recipe Bananan in brown sugar ice cream can be made in approximately 45 minutes. For 98 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 430 calories, 3g of protein, and 17g of fat each. It works well as a cheap hor d'oeuvre. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. This recipe is liked by 5 foodies and cooks. This recipe from Foodista requires brown sugar, rum, rum, and full-fat cream. Summer will be even more special with this recipe. Taking all factors into account, this recipe earns a spoonacular score of 39%, which is rather bad. If you like this recipe, you might also like recipes such as Brown Sugar Blueberry Banana Bread with Blueberry Butter Brown Sugar Blueberry Banana Bread with Blueberry Butter, Brown Sugar Pound Cakes with Brown Sugar Cream Cheese Frosting, and Banana-brown Sugar Ice Cream.

Servings: 6

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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).

 

Step by step:

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.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

4. 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).

Nutrition Information:

covered percent of daily need