Monkey Bait (aka Banana Coconut Ice Cream with Rum Sauce)

Here is the winner of the facebook poll, Banana Coconut Ice Cream.  If you haven't found us on Facebook click here.  We'll be asking our fans to name this delicious recipe, so put on your creativity cap, join us, and vote!
UPDATE!!  The winner of the facebook contest for a name for Banana Coconut Ice Cream was Monkey Bait!
 

I always seem to have bananas in my freezer.  I throw them in when the black spots start to take over the yellow skin.  When I have time I make banana bread, yum.  Yes, they are wonderful for banana bread, but here is a recipe you can try in the summer when you don't want to heat up your kitchen for banana bread.  This cool treat will have you dreaming of a far off tropical location, so enjoy!

Banana Coconut Ice Cream with Rum Sauce

4 bananas

Juice of 1 lemon

2T white rum

1/2 c confectioners sugar

1 13.5oz can of unsweetened coconut milk

1 13.5 oz can of low fat unsweetened coconut milk

1/4 c unsweetened shredded coconut

In a blender combine bananas, lemon juice, rum and one can of coconut milk.  Blend until smooth.  In a large bowl combine banana mixture, sugar, and remaining coconut milk.  Whisk until well combined.  Stir in coconut.  Refrigerate for at least an hour.  Freeze mixture in ice cream maker according to manufacturer's instructions.  Alternatively, freeze in a shallow container in the freezer, stirring frequently.

Rum Sauce

1/3 c dark brown sugar

1/3 c rum

1 T butter

Combine ingredients in a small saucepan.  Heat until sugar dissolves, butter is melted, and small bubbles are beginning to form.  Allow to cool.  Serve over Banana Coconut Ice Cream or grilled pineapple slices.