Banana, rum and raisin nice cream

Banana, rum and raisin nice cream

By
From
Guilt-Free Nice Cream
Serves
4
Photographer
Jacqui Melville

Ingredients

Quantity Ingredient
115g raisins
5 tablespoons rum (or more or less depending on how boozy you want it)
500ml tinned coconut milk, chilled (thick part only)
150g coconut sugar
2 tablespoons arrowroot powder
3 bananas, peeled and frozen
1 teaspoon vanilla extract

Method

  1. In our opinion, the only way a rum and raisin ice cream can be improved upon is by adding a good old punch of banana. Perfect for a dinner party as it’s so easy to whip up, but don’t worry, your guests don’t have to know that…
  2. Put the raisins in a small bowl and pour over 3 tablespoons rum. Leave to soak for 10 minutes.
  3. Pop roughly three-quarters of the coconut milk in a saucepan and add the coconut sugar. Heat gently for a couple of minutes until the sugar has dissolved.
  4. Mix the arrowroot powder and the remaining coconut milk together in a small bowl and then pour this into the saucepan. Continue to warm for another couple of minutes until the mixture becomes lovely and thick and coats the back of the spoon. Turn off the heat and leave to cool.
  5. Once cool, add the mixture to a food processor along with the frozen bananas, vanilla extract and the remaining rum. Blend until thick and creamy. Stir in the rum-soaked raisins.
  6. Pop the nice cream into a freezer-proof container and freeze for about 3 hours to firm up, stirring every 30 minutes to prevent ice crystals. Alternatively you can pour the mixture into an icecream maker and prepare according to the manufacturer’s instructions.
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