I’m not one to succumb to blogger ‘hype’ when it comes to weird fads or trends. Especially when they’re clogging up my Instagram feed. But this is quite different, and I’m happy to go along with this one. It may seem perverse, but you can quite literally make ice cream out of frozen bananas! But for my version I wanted to make it a bit more interesting than so many other food bloggers out there. Baked bananas cooked in foil parcels with rum and lime on the barbecue was one of my favourite summer desserts, and a totally different ball game in terms of flavours. Cooked banana takes on a much more interesting, intense & sweet taste, and so I wanted to encapsulate those flavours in ice cream form, because why not?! The beauty of this is that you can bake and freeze the bananas well in advance, then turn it all into the finished product in 5 min flat! Use any dark rum you have or fancy, but my favourite is Gosling’s Black Seal rum (from Bermuda) or Appleton’s rum (from Jamaica). Also you can use maple syrup or dark brown sugar in place of coconut sugar if you don’t have any. Summer is long gone, but ice cream is forever.
- Bananas. 6
- Dark rum. 3 tbs
- Coconut sugar. 2 tbs
- Limes. 2
Pre-heat the oven to 180°C. Line a baking tray with a long piece of foil, enough to make a sealed parcel. Peel the bananas, and spread out on the foil. Sprinkle over the dark rum & coconut sugar, then grate over the zest of the limes, and squeeze over the juice too.
Fold the excess foil over the parcel, and seal the edges to create a parcel on the baking tray. Bake in the oven for 20-25 min, or until the bananas are starting to soften. Remove and let them cool, then slice the bananas and tip into a zip-lock bag, along with any juices collected in the parcel. Freeze for at least a couple of hours, or until solid.
When you’re ready to turn the bananas into ‘nicecream’, bash the bag with a rolling pin to break up any large frozen chunks of banana, and tip the contents into a food processor. Blend for at least 5 min, scraping down the sides with a spatula every so often. It will look unpromising for a while, but it will eventually turn into wonderful, smooth ‘nicecream’! Scrape into bowls or glasses to serve, and drizzle over a little more dark rum if your day requires it!
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