Homemade Dark Chocolate Ice Cream Recipe Recipe For Banana

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CHOCOLATE BANANA CHUNK ICE CREAM



Chocolate Banana Chunk Ice Cream image

Provided by Cat Cora

Categories     dessert

Time 7h10m

Yield 1 quart

Number Of Ingredients 7

1 cup heavy cream
1 pint milk
1 1/4 cups sugar
1 vanilla bean, split
2 egg yolks
1/2 cup chopped bananas
1/2 cup roughly chopped dark chocolate

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



Dark Chocolate Chip Banana

Here's what you need: bananas, dark chocolate chips, vanilla, milk

Provided by Alix Traeger

Categories     Desserts

Yield 4 servings

Number Of Ingredients 4

3 bananas, cut into coins and frozen
½ cup dark chocolate chips
1 teaspoon vanilla
¼ cup milk, of choice

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



Banana Ice Cream Chocolate Bites Recipe by Tasty image

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

3 bananas
1 vanilla pod, or 1 teaspoon vanilla extract
¼ cup full-fat coconut milk
2 cups dark chocolate
¼ cup coconut oil
¾ cup crispy rice cereal

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



Banana Ice Cream image

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

2 cups heavy cream
5 large egg yolks (save the whites for another use)
1 cup whole milk (yes, it must be WHOLE milk!)
2/3 cup sugar
1/4 teaspoon kosher salt
3 large very ripe bananas ((or 4 medium) the more brown, the better)
1 tablespoon pure vanilla extract
1 tablespoon dark rum ( or vodka*)
4 ounces bittersweet chocolate (roughly chopped (about 2/3 cup))

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



Chocolate Ice Cream image

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

2 cups heavy cream
1-1/2 cups milk
1/2 cup sugar
1/2 cup unsweetened cocoa powder (natural or Dutch-processed)
1 tsp vanilla extract

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



Banana Chocolate-Chunk Ice Cream image

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

1/2 cup plus 2 tablespoons shredded sweetened coconut
2 pints vanilla ice cream, slightly softened
5 ounces best-quality bittersweet chocolate, coarsely chopped
2 small bananas, cut into 1/2-inch chunks

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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