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.
DARK CHOCOLATE CHIP BANANA "ICE CREAM" RECIPE BY TASTY
Here's what you need: bananas, dark chocolate chips, vanilla, milk
Provided by Alix Traeger
Categories Desserts
Yield 4 servings
Number Of Ingredients 4
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!
Nutrition Facts : Calories 224 calories, Carbohydrate 39 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, Sugar 23 grams
BANANA ICE CREAM CHOCOLATE BITES RECIPE BY TASTY
Here's what you need: bananas, vanilla pod, full-fat coconut milk, dark chocolate, coconut oil, crispy rice cereal
Provided by Tiffany Lo
Categories Desserts
Yield 90 bites
Number Of Ingredients 6
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!
Nutrition Facts : Calories 33 calories, Carbohydrate 3 grams, Fat 2 grams, Fiber 0 grams, Protein 0 grams, Sugar 2 grams
BANANA ICE CREAM
Homemade Banana Ice Cream. TO DIE FOR. Rich, creamy, and studded with big chunks of dark chocolate. Simple, from-scratch recipe that anyone can make!
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 9h
Number Of Ingredients 9
Steps:
- Prep your workstation: Create an ice bath by placing a moderate amount of ice and water in a large bowl. Set an empty, medium bowl in the larger one on top of the ice. Pour the heavy cream into the medium bowl and set a strainer on top. In a separate bowl, whisk the egg yolks until well combined.
- In a medium saucepan over medium heat, stir together the milk, sugar, and salt until small bubbles form along the edges and the sugar has dissolved. Do not let boil.
- Gradually pour some of the milk into the bowl with the egg yolks, whisking constantly as you pour (I like to use a ladle for this). Once you've poured in some of the milk, return the saucepan to the stove over low heat. Slowly pour the yolks into the saucepan, stirring constantly. This process is called tempering and will keep the eggs from scrambling.
- Continue cooking the egg-milk mixture (also called custard) over low heat, stirring constantly and scraping the bottom of the saucepan with a rubber spatula or wooden spoon, until the custard thickens enough to coat the back of the spatula. Strain the custard into the bowl with the heavy cream.
- Place half of the custard into a blender or food processor with the bananas. Puree until smooth, then pour it back into the bowl with the rest of the custard. Stir in the vanilla extract and rum. Cover, pressing a piece of plastic wrap against the surface, then chill thoroughly in the refrigerator for at least 4 hours or, if time allows, overnight.
- Freeze the ice cream in your ice cream maker according to the manufacturer's instructions, adding the chocolate during the last 5 minutes of churning. Transfer the ice cream to an airtight container and freeze 3 hours or overnight. Let stand at room temperature 10 minutes before serving.
Nutrition Facts : ServingSize 1 (of 8), about 0.5 cup, Calories 455 kcal, Carbohydrate 39 g, Protein 6 g, Fat 31 g, SaturatedFat 18 g, TransFat 0.01 g, Cholesterol 186 mg, Fiber 2 g, Sugar 32 g, UnsaturatedFat 11 g
CHOCOLATE ICE CREAM
This chocolate ice cream has a premium taste, without all the work that typically goes into a premium ice cream.
Provided by Erin Huffstetler, MyFrugalHome.com
Categories Desserts
Time 20m
Number Of Ingredients 5
Steps:
- Whisk all the ingredients together in a large measuring bowl, until cocoa and sugar dissolve.
- Pour chocolate ice cream base into ice cream maker, and churn, until it reaches the consistency of soft serve.
- For hard-scoop ice cream, transfer to a freezer-safe container, and freeze for an additional two hours (longer is fine).
Nutrition Facts : ServingSize 1/2 cup, Calories 186 calories, Sugar 11.1 g, Sodium 24.4 mg, Fat 14.8 g, SaturatedFat 9.4 g, TransFat 0.5 g, Carbohydrate 13.1 g, Fiber 1.1 g, Protein 2.8 g, Cholesterol 45.4 mg
BANANA CHOCOLATE-CHUNK ICE CREAM
Take vanilla ice cream from simple to scrumptious by blending it with banana chunks, toasted coconut, and shards of bittersweet chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Yield Makes 1 quart
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Spread coconut evenly on a rimmed baking sheet; toast in oven, tossing about halfway through, until pale golden brown, 3 to 5 minutes. Let cool completely.
- Mix ice cream, chocolate, banana, and 1/2 cup toasted coconut in the bowl of an electric mixer fitted with the paddle attachment until combined, about 1 minute. Press mixture into a 1-quart airtight container; freeze until firm, about 50 minutes. Serve scoops of ice cream sprinkled with remaining 2 tablespoons coconut.
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- Combine bananas, peanut butter, water and salt in a large food processor. Pulse several times, then process until smooth, stopping to scrape down the sides as needed. Divide among eight 3-ounce popsicle molds and freeze until firm, at least 6 hours.
- Line a baking sheet with parchment or wax paper. Working with one at a time, release the popsicles from the molds. Place the popsicles on the prepared baking sheet and return to the freezer to firm up, 3 to 5 minutes.
- Using a small spatula or offset spatula, spread chocolate onto the popsicles. Place the popsicles back on the baking sheet and return to the freezer until the chocolate has hardened, about 5 minutes.
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- In a small mixing bowl, use a whisk or a fork to mix together the sugar substitute and unsweetened cocoa. Set this aside.
- When the evaporated milk and whipping cream are blended together you can add the contents from the first bowl (cocoa and sugar alternative) along with the vanilla extract to the large mixing bowl. Set the mixer on low for 15 seconds and then increase it to high. Whip the ingredients until a peak forms- about 4-5 minutes. Remove the bowl from the mixture and give the mixture a quick stir.
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- Prepare the bananas as directed above. They should be peeled, sliced, and frozen before adding them to this recipe.
- This recipe for ice cream can be made in a food processor. However, I am a huge fan of my Vitamix Blender and like to use that instead. Place the frozen bananas in your food processor of strong blender and process until smooth. This can take up to a couple of minutes depending on how thick and frozen your bananas are. Then add the peanut butter and the unsweetened cocoa and process or blend until blended
- If your consistency needs tweaking with milk or ice cubes you can add them here. Stir in any optional remaining ingredients. Store your ice cream in the freezer in an air tight freezer container, for at least an hour and a half before serving to firm up.
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- Add bananas to a food processor (preferred) or blender. Blend until bananas turn into a crumbly mixture.
- Add maple syrup and vanilla. Blend until smooth and creamy, scraping down the sides of the bin as necessary. This will take a few minutes.
- When you get a smooth, creamy mixture, it’s time to add the cacao powder. Add the cacao powder and blend until well incorporated. Scrape down the sides of the bin as needed.
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- Put the frozen banana and cocoa powder in your food processor (or high-speed blender). Pulse or blend until completely smooth. (Don't give up, this may take a while depending on the power of your processor.)
- For the chocolate sauce, whisk together the coconut oil, maple syrup, and cocoa powder. Drizzle over the ice cream. Sprinkle with cocoa nibs. Enjoy!
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