Jacques Pepin's Banana Ice Cream – a delicious recipe with bananas, sour cream, sugar, dark rum, mint. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Peel the bananas and cut them crosswise into 1-inch slices.
2
Arrange the slices in a single layer on a tray and put the tray in the freezer for at least 2 hours, until bananas are frozen.
3
Put half the frozen bananas in a food processor with half the sour cream, half the sugar and 1 tablespoon of the rum.
4
Pulse the machine a few times, and then process the mixture for about 20 seconds, until smooth.
5
Transfer to a cold bowl, and process the rest of the bananas, sour cream, sugar and a second tablespoon of rum.
6
Return the ice cream to the freezer until serving time, at least one hour.
7
To serve, scoop the ice cream into six chilled glasses.
8
Garnish each, if desired, with 1 teaspoon of rum and a sprig of mint.
151
kcal
Calories
9
g
Fat
19
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: medium-size ripe bananas (about 2 pounds), 3/4 cup sour cream, ⅓ cup sugar, 2 tablespoons dark rum, plus 2 tablespoons (optional) to sprinkle on top at serving time, and more.
Yes, Jacques Pepin's Banana Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
