Satisfy your sweet tooth and beat the heat with this delicious Chocolate Banana Ice Cream. Made with a creamy blend of milk, whipping cream, ripe bananas, cocoa, and a hint of sugar, this frozen treat is the perfect balance of indulgence and refreshment.
Ingredients
- 6 eggs
- 300 g (1.5 cups) sugar
- 2 ripe bananas
- 700 ml (3 cups) milk
- 600 ml (2.5 cups) whipping cream
- 240 g (2 cups) cocoa powder
- grated chocolate and extra banana slices for garnish
You will also need a 2.4 l / 2.5 qt container that is freezer safe.
Directions
In a saucepan, heat the milk over medium heat until it almost comes to a boil. Remove from heat.
Add the eggs, sugar, cocoa powder, and the peeled bananas to a blender.
Mix for a minute until all ingredients are well blended.
Remove the centre piece (feeder cap) of the blender lid. With the blender running on low speed, gradually and carefully pour half of the hot milk into the egg mixture through the hole at the top. Make sure to add the milk slowly to temper the eggs.
Pour the chocolate banana mixture back into the saucepan over the remaining milk. Place the it over low heat and stir constantly with a whisk or a wooden spoon until the custard thickens slightly.
Be careful not to let the mixture boil or the eggs will scramble.
Remove from the heat and pass the mixture through a strainer into a clean bowl. Set aside until it cools off, mixing once in a while so that a skin doesn’t form on top. You can also cover it with plastic wrap, touching the surface of the custard.
Mix the whipping cream into the cooled chocolate banana custard using a whisk.
Pour the ice cream mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer the partially frozen ice cream to an airtight container, cover it, and freeze for at least 4 hours or until firm.
Once fully frozen, your homemade chocolate banana ice cream is ready to enjoy! Serve in bowls or cones, and garnish with additional grated chocolate or slices of banana if desired.
Note: If you don’t have an ice cream maker, you can still make this recipe. Just pour the mixture into a freezer-safe container. Cover it, and place it in the freezer. Every 30 minutes for the first 2-3 hours, remove the container from the freezer and vigorously stir the mixture with a fork to break up any ice crystals. This will help achieve a smoother texture. Repeat this process until the ice cream reaches the desired consistency.
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