Banana Rum Raisin Ice Cream

Banana Rum Raisin Ice Cream

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  • Prep Time


  • Total Time


  • Servings



  • ¾

    cup dark rum

  • ¾

    cup golden raisins (Didn't use them -- I don't like raisins.)

  • ½

    cup sugar

  • 4

    soft-ripe medium bananas, coarsely chopped

  • 1

    can (14 ounces) sweetened condensed milk

  • 2

    cups cold heavy cream


Directions In a medium saucepan, combine rum, raisins, and sugar. Bring to a boil over medium-high. Let boil for five minutes and remove from heat, letting cool completely, 30 minutes. In a food processor, combine bananas and condensed milk and process until smooth, 2 minutes. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 2 to 3 minutes. With a rubber spatula, gently fold banana mixture into whipped cream. Fold in rum-raisin mixture. Pour into a 5-by-9-inch loaf pan, cover with plastic, and freeze until firm, about 8 hours (or covered, up to 1 week).


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