Ice Cream Calc

Banana rum ice cream

by Kevin Akers

Other
Egg Free
Alcohol
Shared Aug 16, 2026

Philadelphia-style base. I used 4 over-ripe bananas puréed with some half-and-half and then strained. Add rum flavoring to taste. The guar gum includes monodiglycerides and carrageenan (trade name Avacream ice cream stabilizer). Serving suggestion: sprinkle with ground nutmeg, the flavor complements perfectly.

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Recipe Information

Ingredients (8)

Ingredient Weight %
Milk 163 g 14.1
Vodka 7 g 0.6
Cream 348 g 30.1
Skim milk powder 66 g 5.7
Sucrose 130 g 11.3
Guar gum 2 g 0.2
Banana 441 g 38.1
Rum extract 1 g 0.1
Total mix 1158 g 100.0
Recipe Analysis
Sweetness (POD)
175.00
Freezing Point
-3.1°C, 26.5°F
Serving Temp
-15.1°C, 4.8°F
Gelato Temp
-12.0°C, 10.5°F
Extraction Temp
-7.8°C, 18.0°F
Mix Volume
1.05 L
Ice Cream Volume
1.31 L
Creaminess
53
Coldness
48
Body
57

Ice Cream Base

Milk fat 12.50
10.00 – 15.00
Total fat 12.63
10.00 – 20.00
Milk solids 20.76
16.00 – 22.00
Total solids 41.77
39.00 – 45.00
Water 58.00
55.00 – 61.00
Serving temp -15.10
-17.00 – -14.00
POD 175.00
165.00 – 185.00
Stabilizers/Water 0.27
0.20 – 0.35
Emulsifiers 0.00
0.30 – 0.50
↓ Below
Lactose concentration 7.30
0.00 – 10.00
Nutrition (per 100 g)
Energy 225 kcal / 941 kJ
Fat 13.0 g
of which saturates 8.2 g
Carbohydrates 24.0 g
of which sugars 20.0 g
Protein 3.5 g
Salt 0.03 g
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