Banana and Coconut Punch Ice-Cream

Banana and coconut with rum are meant to be, the flavours together take us to the tropics. A decadent but easy ice-cream to prepare. Use over ripe bananas even those that you might think need to be thrown away.

Preparation: 30 minutes

Cooking: 1 litre

Ingredients

Ice-Cream:

  • 400ml coconut milk
  • 4 bananas
  • juice of 3 limes
  • 50g caster sugar
  • 400ml double cream
  • 4 tbsp golden rum or white

To Serve 6 Portions: (optional)

  • 1 mango peeled and slice
  • 12 rambutans peeled
  • 2 kiwi fruit, peeled and sliced
  • or your choice of tropical fruit
  • 3 tbsp golden or white rum

Method

  1. Ice-Cream: Place all the ingredients together in a food processor or blender and puree until smooth. Pour the puree into an ice-cream machine and prepare following the machines instructions, until thick. Store the ice-cream in a well sealed container in the freezer. If you don't have an ice-cream machine place it in a freezer proof sealed container and place it in the freezer for 1 hour then remove it and stir, then return to the freezer and take it out and stir it every 30 minutes for a further 2 hours. Freeze until ready to serve.
  2. To Serve: Remove the ice-cream from the freezer 10 minutes before serving. Place a slice of mango in the centre of each bowl and place a scoop of the ice-cream on it. Scatter the rest of the fruit around the bowl and drizzle a little rum over them (optional). Serve at once.