Light banana ice cream with rum

6 servings

425 minutes

Light banana ice cream with rum is a refined dessert that combines the tenderness of frozen bananas, the creamy texture of yogurt, and the sweetness of condensed milk. Its refreshing flavor is enriched by a hint of lemon juice's acidity, while the addition of rum adds a touch of spiciness and depth. This dessert is perfect for summer evenings when you want to enjoy a cooling treat with an elegant aroma. The European roots of the recipe link it to sophisticated French and Italian culinary traditions where not only flavor harmony but also simplicity in preparation are important. The ice cream turns out airy and rich, and its light alcoholic note makes it a wonderful addition to celebrations or romantic dinners. It should be served slightly melted to fully reveal its delicate creamy consistency.

Energy value per serving

• Calories: 154.4
• Proteins: 4.5g
• Fats: 3.1g
• Carbohydrates: 22.3g

Ingredients

• Bananas: 1.5 pc
• Condensed milk: 4 tbsp
• Natural yoghurt: 300 g
• Lemon juice: 3 tbsp
• Rum: 3 tbsp
• Salt: pinch

Cooking steps

1. Peel the bananas and place them in a blender. Add yogurt and condensed milk. Blend until smooth.

   Required ingredients:

   • Bananas: 1.5 piece
   • Natural yoghurt: 300 g
   • Condensed milk: 4 tablespoons

2. Add lemon juice, rum, and salt to the banana cocktail. Shake again.

   Required ingredients:

   • Lemon juice: 3 tablespoons
   • Rum: 3 tablespoons
   • Salt:  pinch

3. Pour the mixture into a plastic container and place it in the freezer for 5-6 hours (or overnight). Or start making ice cream in the ice cream maker according to the instructions.

4. Take the ice cream out of the freezer, break it into large pieces with a metal spatula or spoon, and place them in a blender. Blend until frappe consistency. Put the mixture back in the container and return it to the freezer. The ice cream will be fully ready in 1 hour or even less.

5. Take out 5 minutes before serving to slightly thaw.