Photo by Kim Winklhofer
It’s National Rum Month and National Ice Cream Month. Here’s a recipe that celebrates both. The best part is you don’t need an ice cream machine. The texture isn't quite as creamy as what you'd get in the store, but my taste buds didn't seem to mind. And it's not for lightweights, though, so be warned.
Kahlua rum chocolate banana ice cream
Ingredients
- 2 ounces mini semisweet chocolate chips (a scant 1/2 cup)
- 6 tablespoons whole or low fat milk
- 6 tablespoons Kahlua
- 1 tablespoon dark rum
- 1 medium ripe banana
Melt the chocolate in a bowl with the milk in the microwave. I do it in 10-15 second bursts, checking and stirring as I go. You can do it over a pot of simmering water, too.
Break the banana up into chunks and put it in a blender. Add everything else. Blend until smooth. As an alternative to the blender, you could also use one of those stick immersion types.
Freeze in a covered container for four or more hours. Do not eat this ice cream and operate large machinery. It’s potent stuff. Enjoy!
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Comments
Yum! We'll have to try this one.
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