It's the end of December and why am I posting about sundaes and ice cream? Well first off it's in the 80's here today (don't hate me) but more importantly, January's Royal Foodie Joust is all about the Caribbean. In honor of the newly published cookbook by Cynthia, of Tastes Like Home, My Caribbean Cookbook, we are taking a break from the regular RFJ to do a special island theme. The three ingredients this month are bananas, rice and coconuts (or coconut milk). I came up with a Caribbean Sundae because what would be better after a day spent lounging on a Caribbean beach? The sundae features a yummy (and dairy-free!) ice cream made from bananas, coconut milk and rice milk, and kicked up with a touch of rum and vanilla. A sundae isn't a sundae without some toppings so we have a delicious topping of sliced broiled bananas and for a bit of mouth-pleasing crunch, a (gluten-free!) granola-style sprinkling of puffed rice, coconut flakes, and peanuts, bathed in some brown rice syrup. It is delicious enough that you won't miss the dairy or the wheat! So if you are freezing right now, turn up your heat and put on some Calypso music or some Bob Marley and journey with me to the lush Caribbean.
Banana-Rum Rice-Coconut Milk Ice Cream
About 1 1/2 cups ripe bananas
1 can Coconut Milk
1 cup rice milk
1 tsp vanilla or insides of 1 vanilla bean,
1 shot (1 oz) of Captain Morgan's Dark Rum
1 Tbsp Agave Nectar
Blend all ingredients in a food processor until smooth. Refrigerate for at least 2 hours. Place in ice cream maker and follow manufacturer's instructions. (About 30 minutes usually). Scoop into container and place in freezer until firm.
Caribbean "Granola" Topping
1 cup puffed rice cereal
1/2 cup coconut flakes
1/2 cup peanuts
1 tsp cinnamon
1/3 cup brown rice syrup
Mix ingredients together, place on greased pan and bake at 300 for about 20-25 minutes, turning once, until toasted golden brown. Let cool and break up into small pieces for garnish.
2 medium to large bananas
2 Tbsp sugar
Slice bananas in 1/2, sprinkle with sugar and cook under the broiler until sugar bubbles and turns brown. Serve warm.
Assembling the sundae: place some of the granola topping in the bowl, lay warm banana slices on it and top with ice cream and more topping. Serve immediately.
Notes/Results: The ice cream is surprisingly creamy and delicious even without the cream. The banana flavor comes through along with a nice island touch of rum. You could leave out the rum or use an extract if you prefer and still have good flavor but we are on vacation in the Caribbean so why would you?! The sweet/salty crunch of the granola and the soft creamy broiled bananas add some great texture contrast. I am really happy with the way this turned out and would make it again.
You can check out the other entries here and if you are a Foodie Blogroll Member you can vote for your favorite entry between the January 1st and 5th. The winner wins a copy of the cookbook. Thanks to Cynthia for donating the book and the Leftover Queen and team for another fun challenge!