Bananas can be tricky in ice cream. I’ve found that swirling the bananas with Dutch Chocolate brings out the banana flavor without making it overwhelming or tasting fake like banana extract. The Dutch chocolate makes the ice cream rich, creamy, and balances out the fruitiness of the bananas. Many homemade ice cream recipes containing bananas get icy over time. For an alternative method for the bananas, see our Banana Ice Cream recipe.
Chocolate Banana Ice Cream
A rich, creamy Dutch-chocolate ice cream folded with sweet mashed bananas. Made in two steps: prepare the bananas, then blend and freeze the chocolate base before folding everything together.
Ingredients
Instructions
Bananas to Fold in
- Mash the bananas. Add sugar and mix well. Set aside.
Chocolate Flavor
- Measure Chocolate Flavor ingredients.
Make the Ice Cream
- Put base mix ingredients except whipping cream into blender. Add Chocolate flavor ingredients. Blend on High for 1 minute.
- Add whipping cream. Blend on Medium setting for 30 seconds.
- Freeze in ice cream machine.
Combine
- Once frozen, transfer the ice cream to a bowl.
- Gently fold in the mashed bananas.
- Place in the freezer to firm up.
Notes
Always use Dutch-process cocoa powder.
Our favorite Dutch-process cocoa powders are Bensdorp and Hershey’s Special Dark.
Folding in the bananas after freezing keeps the banana flavor fresh and prevents browning.
For more information see Pasteurized Eggs Instruction Sheet
Bensdorp Dutch-Process Cocoa is available from King Arthur Baking
Hershey’s Special Dark Cocoa is available in most grocery stores
