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Banana Ice Cream With Lime and Rum

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“Yummy”
READY IN:
10mins
YIELD:
2 Cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice the bananas crosswise 1/2 inch thick. Freeze on baking sheet until solid, about 1 hour. (Since I usually have some in the freezer, just take it out.).
  2. Preheat oven to 375. Toast the coconut for about 4 minutes or until golden. Let cool.
  3. Combine bananas, milk, sugar, lime juice and rum in a food processor or blender on steroids. Puree.
  4. Spoon into bowls, garnish with the toasted coconut and serve.

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