Banana, Rum and Coconut Ice Cream

, from Issue #16. September, 2015
Photography by Aaron McLean.
Banana, Rum and Coconut Ice Cream

Serves: 4–6


Ice Cream
6 large very ripe bananas, peeled
½ cup coconut cream
1 tablespoon brown sugar
1 tablespoon lime juice
1 tablespoon dark rum
¼ cup raisins, roughly chopped

Rum Syrup
150 grams caster sugar
⅔ cup water
5 tablespoons dark rum
100 grams raisins

To serve
¼ cup long thread coconut, toasted


Ice cream: Chop the bananas into small pieces, place on a baking tray and freeze.

Combine the rum and raisins in a bowl, cover and microwave on high for 1 minute. Cool.

Put the frozen bananas in a food processor and blend for 2 minutes, scraping down the sides a couple of times. When smooth and creamy, this will happen as the bananas start to thaw slightly, drizzle in the combined coconut cream, caster sugar and the lime juice. Continue to process until the consistency of soft ice cream. Pulse in the rum and raisins.

Scoop into a container, cover and freeze. Remove from the freezer a few minutes before serving.

Rum syrup: Put the caster sugar and water in a saucepan and stir over a medium heat until the sugar is dissolved. Increase the heat and cook for about 10 minutes until the syrup caramelizes. Carefully pour in the rum and stir. Add the raisins and leave to cool.

To serve: Put scoops of ice cream in serving bowls and spoon over the rum syrup. Sprinkle with the toasted coconut.