Imagine a dessert that's so incredibly easy to make, yet so decadently delicious that it'll have everyone begging for your secret recipe! This Chocolate and Banana Ice Cream is the ultimate summer treat that combines the rich, velvety smoothness of chocolate with the natural sweetness of ripe bananas. No fancy ice cream maker required - just a few simple ingredients and a food processor stand between you and the most luxurious, guilt-free dessert you've ever tasted!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 3 ripe bananas
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla extract
Instructions
- Peel the ripe bananas and slice them into small chunks. Place the banana pieces on a lined baking sheet and freeze for at least 2 hours or until completely solid.
- Remove the frozen banana chunks from the freezer and let them sit at room temperature for 2-3 minutes to slightly soften.
- In a large mixing bowl, whisk together heavy cream, whole milk, granulated sugar, unsweetened cocoa powder, and vanilla extract until the sugar is completely dissolved and the mixture is smooth.
- Transfer the frozen banana chunks to a food processor or high-powered blender. Pulse and blend until the bananas become creamy and smooth, scraping down the sides as needed.
- Gradually pour the chocolate cream mixture into the blended bananas, continuing to blend until completely incorporated and the mixture is uniform in color and texture.
- Pour the ice cream mixture into a freezer-safe container with a lid. Smooth the top with a spatula to ensure an even surface.
- Cover the container and place in the freezer for 3-4 hours, or until the ice cream reaches your desired consistency.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
- Serve in chilled bowls and optionally garnish with additional banana slices, chocolate shavings, or a drizzle of chocolate sauce.
Tips
- Choose Perfectly Ripe Bananas: The key to creamy, sweet ice cream is using bananas that are fully ripe with brown spots. These are at their sweetest and will blend most smoothly.
- Freeze Banana Chunks Properly: Spread banana pieces on a lined baking sheet to prevent them from sticking together. This ensures easy blending and a smoother texture.
- Room Temperature Softening: Let frozen bananas sit for 2-3 minutes before blending to make processing easier without losing the frozen consistency.
- Blend in Stages: Pulse the frozen bananas first, then gradually add the chocolate cream mixture to achieve the perfect creamy texture.
- Freezing Hack: For the best consistency, cover the surface with plastic wrap directly touching the ice cream to prevent ice crystals from forming.
- Serving Tip: Always let the ice cream sit for 5-10 minutes before serving to achieve that perfect scoopable texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 65mg
