Chocolate Banana Ice Cream

/ Ice Cream / January 19, 2026
Jump to Recipe Print Recipe

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.
Print Recipe
Servings: 6 cups
Ingredients Instructions Notes

Ingredients
  

Bananas to Fold In
  • 3 Bananas (=337 g)
  • 8 tsp Sugar (= 32 g)
Chocolate Flavor
  • 1/2 cup + 1 tsp Dutch-process cocoa powder (= 51 g, Bensdorp or Hershey's Special Dark)
  • 2 Tbsp Sugar (= 24 g)
  • 2 tsp Vanilla (= 8.7 g)
Ice Cream Base Mix
  • 1 cup Whole milk (= 240 g)
  • 2 Whole pasteurized eggs (Large eggs)
  • 3/4 cup Sugar (= 144 g)
  • Dash Salt
  • 2 cups Heavy whipping cream (= 444 g, add later)

Instructions
 

Bananas to Fold in
  1. Mash the bananas. Add sugar and mix well. Set aside.
Chocolate Flavor
  1. Measure Chocolate Flavor ingredients.
Make the Ice Cream
  1. Put base mix ingredients except whipping cream into blender. Add Chocolate flavor ingredients. Blend on High for 1 minute.
  2. Add whipping cream. Blend on Medium setting for 30 seconds.
  3. Freeze in ice cream machine.
Combine
  1. Once frozen, transfer the ice cream to a bowl.
  2. Gently fold in the mashed bananas.
  3. 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.
 

Related Posts