Chocolate Banana Ice Cream
The recipe creates a rich, banana flavored ice cream with chunks of delicious, melt in your mouth chocolate!
- 1 ½ cup heavy cream
- 1 ½ cup whole or 2% milk
- 1 ½ cup bananas, mashed
- ½ teaspoon vanilla extract
- ¾ cup granulated sugar
- 1 cup chocolate pieces, shaved or roughly chopped
- In a mixing bowl, use a hand mixer to beat together the heavy cream, milk, bananas and vanilla extract until smooth.
- Pour into a medium saucepan over medium heat and add sugar; stir continuously until sugar is thoroughly dissolved and the edges of the cream mixture are starting to bubble.
- Remove from heat and refrigerate for no more than two hours; although the bananas were beat smooth, there is a chance that they can still turn brown and change both the flavor and the color of the ice cream if chilled longer than two hours.
- Pour into your ice cream maker’s freezer compartment and churn according to your maker’s instructions. Before serving, gently stir in the chocolate pieces.
- Any chocolate will work for this recipe, according to your personal preference. For a sweeter chocolate banana ice cream, use milk chocolate. For a more banana-flavored ice cream, use semi-sweet chocolate and reduce the amount by half. For a less sweetened ice cream, use dark chocolate.
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