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Emily Roux's Banana Rum Raisin Ice Cream

Homemade ice cream won’t keep as long as shop bought, but with ice cream this good, you are unlikely to have much left over. Add the crunch of Oreo churros to this recipe and you have the perfect summer treat reminiscent of fun fairs and the seaside. What’s not to love? To prevent ice crystals from forming, cover the surface of the ice cream with a tight layer of cling film before freezing overnight.


Emily Roux's Banana Rum Raisin Ice Cream

Banana rum raisin is by far my favourite ice cream at any time of year. Soft and creamy, it’s incredibly simple to make and best of all, doesn’t need churning in an ice cream maker. I love Oreo cookies almost as much as ice cream and would happily incorporate them into all my desserts if I could.

About this recipe

Preparation Time 30 Minutes
Cooking Time 10 – 15 Minutes
Serves 4 People
Emily Roux's Banana Rum Raisin Ice Cream Emily Roux's Banana Rum Raisin Ice Cream


For the ice cream

  • 200g of condensed milk
  • 40g sultanas
  • 250ml whipping cream
  • 40ml rum
  • 2 to 3 ripe bananas

For the Oreo churros

  • 15 Oreo cookies
  • 240ml water
  • 1 tbsp sugar
  • 30g butter
  • 60g white flour (plus the powdered Oreos)
  • 1 whole egg
  • a pinch of fine salt
  • neutral oil, for shallow frying

For the sugar coating (optional)

  • 1 tbsp of powdered cinnamon
  • 2 tbsp fine white sugar



Top Tip: To prevent ice crystals from forming, cover the surface of the ice cream with a tight layer of cling film before freezing overnight.


To prepare the banana, rum and raisin ice cream: Put the raisins in a small bowl with the rum and leave to soak for a couple of hours. Peel and slice the ripe bananas and place in a blender together with the condensed milk and whizz up into a smooth puree.



Whip the cream until stiff (like a Chantilly cream) and fold into the banana mixture. Lastly, add the raisins and any residual rum. Pour this thick liquid into a plastic container or tub, cover tightly with cling film before putting on the lid and leave to set in the freezer overnight.


To prepare the Oreo churros: Scrape the cream out of the Oreos and discard. Blitz the cookie halves in a food processor to make a fine powder.


Heat the sugar, water, salt and butter in a medium-sized saucepan. As soon as it comes to the boil, remove the pan from the heat and add the flour and Oreo powder in one go. Mix thoroughly with a wooden spoon (off the heat) to form a ball that pulls away cleanly from the sides of the pan.


Finally add the egg to the mixture. It will seem reluctant to blend in at first, but keep beating to make a smooth paste. Put the churros paste into a piping bag, fitted with a star shaped nozzle. Pipe 10cm long churros onto a tray lined with parchment paper.


Put the entire tray in the freezer until the churros have set hard enough to lift off the paper; place the oil in shallow frying pan over a moderate heat and bring to a temperature of 185C (use a cooking thermometer). Place the churros in the pan one by one and fry for at least 3 minutes on each side until nice and crispy.


Strain off the excess oil on kitchen paper: before rolling the churros in the sugar mix (whilst still hot). Serve the churros with a scoop of ice cream.

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