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Banana in brown sugar ice cream

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.98

$0.98 per serving

5 people like this recipe

5 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 summer,vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,fodmap friendly,vegan antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:39%

Spoonacular Score: 39%

 

You can never have too many hor d'oeuvre recipes, so give Bananan in brown sugar ice cream a try. One serving contains 343 calories, 3g of protein, and 17g of fat. For 98 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 6. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. A mixture of vanillan extract, lemon juice, full-fat cream, and a handful of other ingredients are all it takes to make this recipe so flavorful. 5 people were glad they tried this recipe. Summer will be even more special with this recipe. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 42%, which is pretty good. Similar recipes are Banana-brown Sugar Ice Cream, Spiced Banana & Brown Sugar Ice Cream, and Brown Sugar Bananan Ice Cream with Brownie Chunks.

Sparkling Wine and Sparkling rosé are my top picks for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try Taittinger Brut Millesime. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 58 dollars per bottle.

Taittinger Brut Millesime

Taittinger only makes a vintage champagne when the harvest has been of such outstanding quality that it deserves to be fully vinified. The wine is also marketed after some four to five years ageing. This slow maturation on the lees makes it a very full-bodied champagne, yet enables it to fully express the particular qualities of its vintage.

» Get this wine on Wine.com

Ingredients

Servings:
1.32 lb
1.32 lb bananas
bananas
1 tsp
1 tsp dark rum
dark rum
1 tsp
1 tsp dark rum
dark rum
2.11 cups
2.11 cups sour full-fat cream
sour full-fat cream
some
some lemon juice
lemon juice
4.76 oz
4.76 oz light brown sugar
light brown sugar
4.76 oz
4.76 oz light brown sugar
light brown sugar
1 pinch
1 pinch big of sea salt
big of sea salt
1 Tbsp
1 Tbsp vanilla extract
vanilla extract
1.32 lb bananas
1.32 lb
bananas
1 tsp dark rum
1 tsp
dark rum
1 tsp dark rum
1 tsp
dark rum
2.11 cups sour full-fat cream
2.11 cups
sour full-fat cream
some lemon juice
some
lemon juice
4.76 oz light brown sugar
4.76 oz
light brown sugar
4.76 oz light brown sugar
4.76 oz
light brown sugar
1 pinch big of sea salt
1 pinch
big of sea salt
1 Tbsp vanilla extract
1 Tbsp
vanilla extract

Equipment

ice cream machine
ice cream machine
food processor
food processor
sauce pan
sauce pan
blender
blender
frying pan
frying pan
bowl
bowl
ice cream machine
ice cream machine
food processor
food processor
sauce pan
sauce pan
blender
blender
frying pan
frying pan
bowl
bowl


Instructions

  1. 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.
  2. Add the bananas and salt, and continue to cook for 5 minutes, stirring occasionally, until the bananas are soft and completely cooked through.
  3. 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.
  4. Puree in a blender or food processor until completely smooth.
  5. Chill thoroughly for 1 hour or overnight, then pour into the ice cream maker and proceed according to the manufacturers instructions.
  6. Before serving, take it out for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature
  7. 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.
  8. 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).

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.07
Ingredient
600 grams bananas
1 teaspoon dark rum
1 teaspoon dark rum
500 milliliters sour full-fat cream
some lemon juice
135 grams light brown sugar
135 grams light brown sugar
1 tablespoon vanilla extract
Price
$0.80
$0.12
$0.12
$2.91
$0.61
$0.43
$0.43
$0.97
$6.41

Nutritional Information

Quickview
430 Calories
2g Protein
17g Total Fat
70g Carbs
3% Health Score
Limit These
Calories
430k
22%

Fat
17g
27%

  Saturated Fat
15g
95%

Carbohydrates
70g
24%

  Sugar
56g
63%

Cholesterol
0.0mg
0%

Sodium
30mg
1%

Alcohol
1g
7%

Get Enough Of These
Protein
2g
6%

Manganese
0.92mg
46%

Vitamin B6
0.42mg
21%

Vitamin C
15mg
19%

Iron
3mg
18%

Potassium
611mg
17%

Magnesium
68mg
17%

Copper
0.28mg
14%

Fiber
2g
11%

Phosphorus
101mg
10%

Folate
34µg
9%

Vitamin B3
1mg
6%

Calcium
57mg
6%

Vitamin B5
0.54mg
5%

Vitamin B2
0.08mg
5%

Zinc
0.62mg
4%

Vitamin B1
0.05mg
4%

Selenium
1µg
2%

Vitamin A
64IU
1%

covered percent of daily need

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