Posts Tagged 'rum'

Bananas Foster Ice Cream


Bananas Foster always seemed like a good idea, but the first time I had it I was seriously underwhelmed. I think it was a texture issue, because really, how can anything cooked in sugar and alcohol be bad? But for some reason cooked bananas kind of gross me out.

This, however, is a creamy, smooth, vegan frozen treat that is has all the appeal of bananas foster but it’s shockingly easy and amazingly good. It’s made with basic pantry ingredients and is a little healthier and a lot less hassle than making a custard-based ice cream. I used a David Lebovitz recipe, but added a little more rum and used light coconut milk because it’s what I had on hand.

Normally any bananas that enter the house get blended up with spinach for breakfast…

so cooking them in sugar and alcohol was a pretty exciting change!

Recipe:
(adapted from David Lebovitz)

4 large bananas, sliced about 1/2″ thick
3/4 cup dark brown sugar
1 15-oz can light coconut milk
pinch of sea salt
4 tsp dark rum
1/2 teaspoon vanilla extract

Stir the brown sugar and about 1/2 cup coconut milk together in a large skillet over medium heat. Once the sugar is dissolved and the mixture starts bubbling, add the banana slices. Stir in the salt and cook, stirring occasionally, until the bananas are very soft (about 5 minutes). Turn off the heat and add the rest of the coconut milk, the rum, and the vanilla.

Let the mixture cool slightly, then transfer to a blender and puree until very smooth. Pour into a wide bowl and set in an ice bath, stirring occasionally until cool (or if you’re not in a hurry, chill in the fridge for a few hours). Pour into an ice cream maker and freeze according to the manufacturer’s instructions.

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Caribbean Coffee Ice Cream

This is vegan ice cream that will completely change your opinion of vegan ice cream. Or at least, it did for me.

For years I thought the “cream” part of ice cream had to be heavy whipping cream or else it just wasn’t worth eating (okay, I did go through a lowfat, low-sugar ice cream phase in college, but it was short because honestly, that stuff is crap.) The secret to this rich, creamy, indulgent yet dairy free ice cream? Coconut milk. Combine that with some strong, freshly brewed coffee and a few tablespoons of rum, and you have a pretty irresistible little dessert.

Is it really Caribbean? I don’t know, but with coconut and rum in it, that seemed like a fitting adjective, and it definitely made me wish I could take a vacation in the islands. Although it was best the day it was made –the coffee flavor kind of drowned out the rum by day 2 — it’s so good, you probably won’t have to worry about it sitting in your freezer for long!

I know there’s a lot of debate about coconut milk and whether it’s healthy because it’s loaded with saturated fat. I’m going to go ahead and play the moderation card on this one, like I do on pretty much all desserts. As long as you’re not drinking a can of full-fat coconut milk every day, I think you’ll be fine.

Arrowroot powder, I’ve read, can help keep vegan ice cream from developing large ice crystals (which are never a good thing). I found some in the bulk spice section of my local natural foods store. I’m sure it’s easy to find online as well.

Recipe:
1 14-ounce can coconut milk
1/2 cup strong, freshly brewed coffee, cooled to room temperature
1/2 cup granulated sugar
2 tbsp dark rum
2 tbsp arrowroot powder
pinch salt

Shake the can of coconut milk well, then open and pour into a large bowl. Mix in the sugar, coffee, rum, arrowroot, and salt, and mix thoroughly.

Pour into an ice cream maker and freeze according to manufacturer’s instructions.

Store in a sealed container in the freezer, with plastic wrap pressed onto the ice cream surface.



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