Vegan Banana Coconut Ice Cream Recipe

• 6 very ripe medium bananas (about 2 1/2 pounds), peeled
• 1 tablespoon lemon juice from half a lemon
• 1 cup coconut milk
• 3/4 cup light corn syrup
• 1/4 cup virgin coconut oil (see note)
• 1 tablespoon dark rum
• 1/4 teaspoon kosher salt

1. In a food processor, puree bananas and lemon juice until no lumps remain. With the food processor running, slowly pour in coconut, corn syrup, coconut oil, rum, and salt in slow streams.
2. Strain mixture into a bowl or container and press down on the surface with plastic wrap so the mixture isn't exposed to air. Refrigerate until very cold, 3 to 4 hours, then churn in ice cream maker according to manufacturer's instructions. Transfer to an airtight container and chill in freezer for 3 hours before serving. Let ice cream sit on counter for 10 minutes before scooping.

very, lemon juice from, coconut milk, light corn syrup, virgin coconut oil, dark rum, kosher salt

Taken from www.seriouseats.com/recipes/2012/06/vegan-banana-coconut-ice-cream.html (may not work)