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To Make the Ice Cream:
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1 Mix pureed bananas into base with an immersion blender or a hand mixer.
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2 Process in an ice cream maker according to manufacturers instructions.
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3 Meanwhile, in a wide saucepan, melt butter and brown sugar together and bring to a boil over
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medium heat.
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Add rum, let flame, bring back to a boil, and turn off heat.
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Let caramel cool.
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4 Transfer churned ice cream to a bowl and fold in caramel to make an attractive swirl.
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5 Scrape into an airtight storage container.
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Freeze for a minimum of 2 hours before serving.
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To Make the Cookies:
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1 Mix wets: Place butter in a saucepan and set over low heat until just half is melted.
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Cool for 5 minutes.
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2 Pour cooled butter into a large bowl.
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Add sugar and whisk to combine.
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Whisk in egg and yolk, one at a time, then whisk in vanilla.
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Set aside.
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3 Mix dries: In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda.
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4 Add dries, one third at a time, to wets, mixing with a rubber spatula or wooden spoon to combine.
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Fold in chocolate chips until evenly distributed.
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5 Wrap bowl with plastic wrap and refrigerate for at least 20 minutes.
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6 Preheat oven to 325 degrees, with racks in lower and upper thirds of oven.
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Line two half-sheet baking pans with parchment paper.
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7 Form dough into balls about the size of whole walnuts and place 2 inches apart on prepared baking sheets.
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8 Bake for 10 to 12 minutes, or until edges are light brown and centers are still wetdont overbake.
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9 Immediately transfer cookies to a cooling rack.
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Let cool for 1 hour before serving.
