BANANA BOAT WITH CRYSTALLIZED GINGER
Yield Portion Size
| 2-1/2 cups |
Vanilla ice cream
|
| 1/4 cup |
Ice, crushed
|
| 2 oz | |
| 2 oz |
Golden rum
|
| 1-1/2 oz | |
| 1 tbsp |
Slivered crystallized ginger
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 233 mg | 23% |
| Carbohydrate | 68 g | 23% |
| Cholesterol | 76 mg | 25% |
| Total Fat | 20 g | 31% |
| Iron | 0 mg | 1% |
| Potassium | 344 mg | 0% |
| Calories | 540 kcal | 27% |
| Sodium | 155 mg | 6% |
| Protein | 6 g | 12% |
| Polyunsaturated Fat | 1 g | 4% |
| Saturated Fat | 12 g | 61% |
| Sugars | 60 g | 6% |
| Dietary Fiber | 2 g | 6% |
| Vitamin C | 7 mg | 11% |
| Vitamin A | 726 iu | 15% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Blend ice cream and crushed ice together until ice is no longer visible.
-
Step 2
Add J. Hungerford Smith Banana Fountain & Shake Syrup and golden rum. Blend thoroughly.
-
Step 3
Add J. Hungerford Smith Pineapple Topping and 1 tbsp. crystallized ginger. Pulse 4-5 times, leaving pineapple and ginger slightly chunky. Top with Reddi-wip and additional slivered crystallized ginger, if desired.
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