banana – the unberry
You know how sometimes one of your children (who you love dearly!) demonstrates a trait and you think, “Did I really birth this child, do they belong to our family?” Admit it, you do, it doesn’t mean you love them less or would trade them for all the tea in China, but you still wonder! For me, that child is Connor and that trait is his complete distaste and dislikes for all things berry. He doesn’t like strawberries, blueberries, raspberries, blackberries, boysenberries, marionberries, or any sort of berry. This is completely out of sink with everyone else in our family, heck I don’t know anyone else in my entire life who doesn’t love berries! But, of course, I love Connor all the same and because of that deep and undying love, I happily made this unberry dessert, especially for him for Easter…. and berry shortcake for everyone else, everyone else who is normal…
Connor rocking the “kaleidoscope on a rope” he found in his Easter basket… that’s right, I still make my 18 and 22-year-olds baskets and force them to search for them!
Bananas Foster Ice Cream Pie
3/4 cup brown sugar
1 cup coconut milk, divided
2 pounds of very ripe bananas (4-5 large), peeled and cut into 1/2-inch slices
Pinch of salt
1 tablespoon dark rum
1/2 teaspoon vanilla extract
1/3 cup chocolate chips
1 purchased Oreo pie crust
2 cups freshly whipped cream
In a wide skillet, heat the brown sugar with 1/4 cup of coconut milk, stirring, until smooth and bubbly.
Add the bananas and salt, and continue to cook, stirring occasionally, until the bananas are soft and completely cooked through, about 3 or 4 minutes. Remove from heat and stir in the remaining 3/4 cup coconut milk, rum, and vanilla.
Pour into a medium bowl and place that bowl into a larger bowl that has ice and a small amount of water in it; this is called an ice bath. Stir the custard occasionally until cooled. Pour into an ice cream maker and process according to manufactures directions. During the last minute of churning, once the custard is thick, add the chocolate chips.
When ice cream is ready and the chocolate chips are evenly distributed throughout the mixture, pour into pie crust and freeze until firm, at least 2 hours, before serving. Remove from freezer and top pie with whipped cream, cut, and serve.
Serves 8
8 comments
And we still love getting baskets and finding them. Easter egg hunt was great this year too!
You wanna trade me to China???
Oh yeah, I am soooo Gansta!
It says that I wouldn’t trade you for all the tea…. and yes, you are so very gansta in your pink shirt! 🙂
Flav O’ Connor!!!!! I really wanted to join the egg hunt! *shoulder shrugg*
Is that a beard I see on Connor? And it looks like his hair is red along with his beard. I never could figure out why I didn’t have a red-headed grandchild with 2 red-headed daughters-in-law.
Linda,
I saw this recipe as one of the favorites of an entrant in your cookbook give-away and I plan to make it for a party on Friday. My question is when do I add the chocoate chips? When I put the cooled custard in the ice cream maker?
Thanks for this info and correcting my spelling………Bonnie
And now I see I can’t spell chocolate….I need spell check!
B
Hi Bonnie, good question since the recipe never mentions the chocolate chips! So, thanks for asking. Add the chocolate chips to the ice cream maker at the very end of the churning, just one or two minutes before you turn it off. If you add then at the beginning of the churning, they’ll get all “nicked” up from the blade and discolor the custard. I’m going to go fix that omission in the recipe now. BTW, I would be a complete illiterate without spellcheck!
Leave a Comment