Banana Rum Icecream

This is a simple and very tastey icecream recipe that allows you to use your over ripe bananas and with a hint of rum. The Rum also helps the icecream to not set too hard in your freezer.

Makes: 8 Servings


  1. Prepair your icecream maker as per your products instruction manual.
  2. Beat the egg and sugar in a mixing bowl and slowly add the milk while whisking. 
  3. Pour the mixture into a saucepan over a low/medium heat, do not boil, stiring constantly until the mixture thickens enough to coat the back of a spoon.
  4. Put this mixute into a blender and add the bananas and rum. Blend until no lumps remain.
  5. Allow this mixture to cool at room temperature. 
  6. Stir in the whipped cream.
  7. Put in the fridge for 12 hours (or as instructed by your icecream machine) to cool before placing into the icream mixer.











  • 250ml full cream milk
  • 100g caster sugar
  • 1 egg
  • 450ml whipping cream
  • 2 over ripe bananas
  • 1/4 cup rum (My prefference is the Bacardi Oakheart Spiced)