Easy Banana Ice Cream with Rum
Baking and Desserts • European
Description
The bananas should be ripe and soft, but not brown. Avoid using fat-free yogurt — use regular yogurt (Activia Natural works great here).
Ingredients
- Bananas 1½ pieces
- Sweetened Condensed Milk with Coffee 4 tablespoons
- Natural Yogurt 10 oz
- Meyer Lemon Juice 3 tablespoons
- Rum 3 tablespoons
- Salt a pinch
Step-by-Step Guide
Step 1
Peel the bananas and place them in a blender. Add the yogurt and sweetened condensed milk. Blend until smooth.
Step 2
Add lemon juice, rum, and salt to the banana mixture. Blend again.
Step 3
Pour the mixture into a plastic container and place it in the freezer for 5–6 hours (or overnight). Alternatively, start making the ice cream in an ice cream maker according to the instructions.
Step 4
Remove the ice cream from the freezer, use a metal spatula or spoon to break it into large chunks, and place them in the blender. Blend until it reaches a frappe-like consistency. Return the mixture to the container and put it back in the freezer. The ice cream will be fully ready in about 1 hour or even less.
Step 5
Take it out 5 minutes before serving to let it soften slightly.
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