Chunky Banana Nut Chip Ice Cream Recipes

CHUNKY BANANA CHIP ICE CREAM

Steps:

• In a large bowl, beat the first six ingredients on high speed for 3 minutes. Cover and refrigerate overnight., Stir bananas into milk mixture. Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Stir in chocolate chips. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

BANANA NUT ICE CREAM

Steps:

• Combine the milk, half and half, eggs, sugar and salt in a medium saucepan.
• Cook and stir over low heat until mixture thickens slightly and coats the back of a spoon.
• Refrigerate until mixture is thoroughly chilled.
• Combine the cooled custard with the banana, vanilla and nutmeg in blender container, blending well.
• Add the pecan pieces and pour into freezer container.
• Freeze according to manufacturer's instructions.

CHOCOLATE BANANA CHUNK ICE CREAM

Steps:

• If using an electric ice cream maker, place the body into the freezer overnight. It needs to be completely frozen to freeze the ice cream.
• Combine the cream, milk, and 1 cup of the sugar in a medium, heavy bottom saucepan. Scrape the seeds of the vanilla bean into the cream mix and add in the bean itself. Bring to a light boil over medium high heat, watching carefully so the mixture doesn't boil over. Remove from the heat.
• Beat the yolks in a mixing bowl and slowly whisk in 1 cup of the hot cream mixture. Gradually add the egg mixture back into the pot of cream. Cook over medium heat, stirring occasionally, until the mixture coats the back of a spoon or reaches 170 degrees F, about 6 to 8 minutes. Remove from the heat and place in a container. Cover and place in the refrigerator to cool for about 2 to 3 hours.
• Put the ice cream maker together and turn it on. Pour in the cream mixture and let churn for about 20 to 25 minutes, according to manufacturer's instructions. Stir in the banana and chocolate when the ice cream is 3/4 of the way frozen.

CHUNKY BANANA BRAN MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Place paper liners into 1 (10 or 12-cup) muffin tin.
• Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, 1 at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.
• In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the batter just until combined. Don't overmix it! Fold in the raisins, bananas and walnuts with a rubber spatula.
• With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.

DARK CHOCOLATE CHIP BANANA "ICE CREAM" RECIPE BY TASTY

Steps:

• Cut bananas into coins and place in freezer in a sealable bag. Freeze overnight or until solid.
• Place all ingredients into a food processor or blender and blend until smooth.
• Pour contents into a loaf or small pan.
• Freeze one hour or until solid.
• Enjoy!

BANANA WALNUT ICE CREAM

Steps:

• Heat 2 1/2 cups of the half-and-half in a large saucepan over medium heat until small bubbles begin to form around the edges. Remove from heat and set aside.
• Mix the egg yolks and sugar in a large bowl until smooth. While stirring, slowly pour the half-and-half into the egg mixture. Transfer the mixture to the saucepan and heat again over medium heat until bubbles begin to form around the edges. Remove from heat and return to the bowl. Stir in the heavy whipping cream.
• Puree the bananas and 3/4 cup half-and-half in a blender until smooth. Add puree to bowl and mix well. Cover and refrigerate until cold, 3 to 4 hours.
• Pour mixture into cylinder of ice cream freezer. (Refrigerate any remaining mixture until ready to freeze.) Freeze according to the manufacturer's directions. Stir in the walnuts. Transfer to 1 quart containers and freeze overnight before serving.

HEALTHY CHUNKY MONKEY ICE CREAM

Steps:

• Place chopped bananas in freezer until frozen, 8 hours to overnight.
• Blend frozen bananas, milk, peanut butter, and chocolate in a blender until smooth.

ONE-INGREDIENT BANANA ICE CREAM

Steps:

• Peel the bananas, cut them in 2- to 3-inch chunks and place them in a freezer bag in the freezer for at least 6 hours. Remove and blend in a blender until smooth. Serve immediately, or freeze in an airtight container for at least 2 hours. Scoop and serve.

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!

CHUNKY BANANA CREAM FREEZE

Steps:

• Place the bananas, milk, coconut, peanut butter and vanilla in a food processor; cover and process until blended., Transfer to a freezer container; stir in walnuts and raisins. Freeze for 2-4 hours before serving.