Summertime and the ice cream is melting. Its fun to come up with new and creative things to do with plain old ice cream. Well, here’s a nice summer refresher with a kick that you can share with your summer-time friends. No, these shakes wont be showing up at McDonalds anytime soon
Here’s what you’ll need:
3 scoops strawberry ice cream
1 quart of whole milk
1 healthy squeeze of Quick Strawberry syrup
¼ cup banana liquor
Put all of these ingredients into your blender. Spin it around until thick and creamy. There is no science to the measurements, mix it up in the proportions that please you. More ice cream makes thicker shakes. You could add a bit of heavy cream for more silkiness and body. You could up the liquor for more of a tropical kick. Serve in a nice tall glass with a smile!
Summer time is sipping time and here’s a little something to throw in that blender with some crushed iced!
2 ripe bananas cut into chunks
6 oz banana liquor
6 oz Baily’s Irish cream
6 oz coconut cream
4 cups crushed ice
Break out the blender and combine the bananas and banana liqueur; blend until smooth. Blend in the Irish cream and coconut cream (Make sure the coconut cream is at room temperature, or you will not be able to pour it). Finally, add the ice and blend until smooth.
Bananas ar forty nine cents a pound at Best Yet market this week! So… let’s make some for dessert. I haven’t made bananas foster in quite some time. So, with a fresh carton of vanilla ice cream and some ‘on sale bananas’ let’s get these two together. Now THAT’S cooking with rum!
Here’s what you’ll need:
2 tablespoons unsalted butter
1/4 cup dark brown sugar
1/4 teaspoon ground allspice
1/2 teaspoon freshly ground nutmeg
1 tbsp banana liqueur
2 under ripe bananas, sliced in half lengthwise
1/4 cup Captain Morgan spiced rum
1/2 teaspoon finely grated orange zest
Melt butter in a heavy skillet over low heat. Add brown sugar, allspice and nutmeg and stir until sugar dissolves. Add banana liqueur and bring sauce to simmer. Add bananas and cook for 1 minute on each side, carefully spooning sauce over bananas as they are cooking. Remove bananas from pan to a serving dish. Bring sauce to a simmer and carefully add the rum. If the sauce is very hot, the alcohol will flame on its own. If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes. If sauce is too thin, cook for 1 to 2 minutes until it is syrupy in consistency. Add orange zest and stir to combine. Immediately spoon the sauce over bananas and serve. Serve with ice cream.