Banana Ice Cream With Lime And Rum

1. 1

   Slice the bananas crosswise 1/2 inch thick. Freeze on baking sheet until solid, about 1 hour. (Since I usually have some in the freezer, just take it out.).

2. 2

   Preheat oven to 375. Toast the coconut for about 4 minutes or until golden. Let cool.

3. 3

   Combine bananas, milk, sugar, lime juice and rum in a food processor or blender on steroids. Puree.

4. 4

   Spoon into bowls, garnish with the toasted coconut and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.