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Categories:Viewed: 43 - Published at: 7 years ago
Ingredients
- 6 very ripe medium bananas (about 2 1/2 pounds), peeled
- 1 tablespoon lemon juice from half a lemon
- 1 cup coconut milk
- 3/4 cup light corn syrup
- 1/4 cup virgin coconut oil (see note)
- 1 tablespoon dark rum
- 1/4 teaspoon kosher salt
Method
- In a food processor, puree bananas and lemon juice until no lumps remain. With the food processor running, slowly pour in coconut, corn syrup, coconut oil, rum, and salt in slow streams.
- Strain mixture into a bowl or container and press down on the surface with plastic wrap so the mixture isn't exposed to air. Refrigerate until very cold, 3 to 4 hours, then churn in ice cream maker according to manufacturer's instructions. Transfer to an airtight container and chill in freezer for 3 hours before serving. Let ice cream sit on counter for 10 minutes before scooping.
