Healthy Chocolate Banana Ice Cream Recipe Recipe For Chicken

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.

EASIEST BANANA-COCOA ICE CREAM RECIPE BY TASTY

Steps:

• Slice bananas and place in an airtight container. Freeze for at least two hours, preferably overnight.
• Place frozen banana slices in a food processor and blend until they reach the consistency of soft serve, about 4 minutes.
• Add cocoa powder and cinnamon. Blend until just combined.
• Serve immediately for soft-serve consistency or transfer to freezer for at least 2 hours for ice cream consistency.
• Garnish with strawberries.
• Enjoy!

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!

EASY & HEALTHY BANANA "ICE CREAM"

Steps:

• Slice bananas and arrange in one layer onto a parchment or wax paper lined cookie sheet. Freeze for 2 hours.
• Into a 5-quart capacity food processor, using the chopping blade, place banana slices. Pulse for a few seconds at a time until a course crumb texture is reached.
• Add milk and vanilla. Continue processing, occasionally scraping the sides of the processor bowl with a rubber spatula, until mixture reaches a creamy, smooth soft-serve consistency.
• With a spatula, turn "ice cream" into a freezer container. Cover and freeze for 2-4 hours or until desired texture is reached.