Banana in brown sugar ice cream
Creamy and sweet Bananan in brown sugar ice cream, a delightful treat perfect for summer. This recipe is gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly. It covers 9% of your daily requirements of vitamins and minerals in just one serving.
Ingredients
banana
600 g
liquor
1 tsp
coconut milk
500 ml
lemon juice
6 servings
brown sugar
135 g
sea salt
1 pinch
vanilla extract
1 Tbsp
Method
- 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).
Nutrition:
Carbs
70 g
Fat
17 g
Protein
2 g
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