Chocolate Cups For Ice Cream Etc Recipe For Banana

BANANA ICE CREAM CHOCOLATE BITES RECIPE BY TASTY

Steps:

• Cut the bananas into slices and place into a freezer safe bag. Freeze until solid.
• In a food processor or blender, add frozen bananas, vanilla bean or vanilla extract, and coconut milk. Blend until smooth.
• Line a baking dish with parchment paper. Evenly distribute the banana mixture into the baking dish.
• Freeze for at least two hours.
• Before taking out the ice cream, add dark chocolate and coconut oil into a bowl. Microwave for 1 ½ minutes, stirring after every 30 seconds, until fully melted.
• Let the chocolate mixture cool completely then add crispy rice cereal. Mix well.
• Lift the parchment paper out of the baking dish to remove the ice cream.
• Cut the ice cream block into ½-inch (12.7-millimeter) cubes.
• Dip bites into chocolate mixture until evenly coated.
• Place bites on a baking tray and freeze.
• Let the bites thaw 5-7 minutes before eating.
• Enjoy!

BANANA-CREAM CUPS

Steps:

• In a food processor, puree ricotta, cottage cheese, Neufchatel, confectioners' sugar, and vanilla until completely smooth, about 2 minutes.
• Line eight small bowls or ramekins with banana slices. In each, spoon 2 tablespoons ricotta mixture and top with 1 tablespoon cookie crumbs. Repeat. Top each with remaining ricotta mixture. Divide remaining cookie crumbs among bowls and sprinkle with grated chocolate. Cover and refrigerate until cookie crumbs soften, 3 hours (or overnight).

BANANA ICE CREAM PUFFS

Steps:

• In a large saucepan, combine the sugar, pudding mix, flour and salt; gradually stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot filling into eggs. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Press plastic wrap onto the surface of pudding mixture. Refrigerate until chilled, about 4 hours., Stir in the cream, bananas and vanilla. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow ice cream to ripen in the refrigerator freezer for 2-4 hours., In a large saucepan, bring the water, butter, sugar and salt to a boil. Add flour all at once and stir until smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, two at a time, beating well after each addition. Continue beating until mixture is smooth and shiny., Drop by 2 rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° until golden brown, 20-25 minutes. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs., To serve, spoon banana ice cream into cream puffs; replace tops. Drizzle with hot fudge topping and sprinkle with nuts.

CHOCOLATE BANANA ICE CREAM

Steps:

• Cut each banana into 6 chunks and freeze until rock solid, preferably overnight.
• Put the banana chunks, cocoa powder and coconut oil in a food processor and process. Hang on, your food processor may jolt in the very beginning! The bananas will look crumbly at first, then gooey and eventually light and creamy- just like ice cream. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Serve right away or scrape into a container and freeze until ready to serve.

CHOCOLATE-BANANA "ICE CREAM"

Steps:

• Line two medium cookie sheets with parchment paper or waxed paper.
• Slice bananas cross-wise into 1/4-inch thick slices and arrange in an even layer on lined cookie sheets. Freeze for 1-2 hours or until frozen solid.
• Into a food processor, place frozen banana slices and pulse until mixture resembles course crumbs. Add milk and cocoa powder. Puree until all ingredients are fully incorporated, and the mixture resembles that of soft-serve ice cream.
• If you prefer the texture of soft-serve, serve as-is. If not, place mixture into a separate container and freeze for 3-5 hours or until solid.