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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.