BANANA CHOCOLATE-CHUNK ICE CREAM
Take vanilla ice cream from simple to scrumptious by blending it with banana chunks, toasted coconut, and shards of bittersweet chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Yield Makes 1 quart
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Spread coconut evenly on a rimmed baking sheet; toast in oven, tossing about halfway through, until pale golden brown, 3 to 5 minutes. Let cool completely.
- Mix ice cream, chocolate, banana, and 1/2 cup toasted coconut in the bowl of an electric mixer fitted with the paddle attachment until combined, about 1 minute. Press mixture into a 1-quart airtight container; freeze until firm, about 50 minutes. Serve scoops of ice cream sprinkled with remaining 2 tablespoons coconut.
BANANA ICE CREAM CHOCOLATE BITES RECIPE BY TASTY
Here's what you need: bananas, vanilla pod, full-fat coconut milk, dark chocolate, coconut oil, crispy rice cereal
Provided by Tiffany Lo
Categories Desserts
Yield 90 bites
Number Of Ingredients 6
Steps:
- Cut the bananas into slices and place into a freezer safe bag. Freeze until solid.
- In a food processor or blender, add frozen bananas, vanilla bean or vanilla extract, and coconut milk. Blend until smooth.
- Line a baking dish with parchment paper. Evenly distribute the banana mixture into the baking dish.
- Freeze for at least two hours.
- Before taking out the ice cream, add dark chocolate and coconut oil into a bowl. Microwave for 1 ½ minutes, stirring after every 30 seconds, until fully melted.
- Let the chocolate mixture cool completely then add crispy rice cereal. Mix well.
- Lift the parchment paper out of the baking dish to remove the ice cream.
- Cut the ice cream block into ½-inch (12.7-millimeter) cubes.
- Dip bites into chocolate mixture until evenly coated.
- Place bites on a baking tray and freeze.
- Let the bites thaw 5-7 minutes before eating.
- Enjoy!
Nutrition Facts : Calories 33 calories, Carbohydrate 3 grams, Fat 2 grams, Fiber 0 grams, Protein 0 grams, Sugar 2 grams
CHUNKY BANANA CHIP ICE CREAM
If a banana split is on your no-no list, treat yourself to this lower-in-fat option dreamed up by our Test Kitchen staff. Each smooth and creamy scoop is generously sprinkled with semisweet chocolate chips. Your freezer won't be off-limits when this ice cream is in it.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat the first six ingredients on high speed for 3 minutes. Cover and refrigerate overnight., Stir bananas into milk mixture. Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Stir in chocolate chips. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.
Nutrition Facts : Calories 301 calories, Fat 5g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 84mg sodium, Carbohydrate 57g carbohydrate (53g sugars, Fiber 2g fiber), Protein 7g protein.
CHOCOLATE BANANA ICE CREAM
Provided by Food Network Kitchen
Categories dessert
Time 12h15m
Yield 1 1/2 cups
Number Of Ingredients 3
Steps:
- Cut each banana into 6 chunks and freeze until rock solid, preferably overnight.
- Put the banana chunks, cocoa powder and coconut oil in a food processor and process. Hang on, your food processor may jolt in the very beginning! The bananas will look crumbly at first, then gooey and eventually light and creamy- just like ice cream. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Serve right away or scrape into a container and freeze until ready to serve.
CHOCOLATE BANANA CHUNK ICE CREAM
Steps:
- If using an electric ice cream maker, place the body into the freezer overnight. It needs to be completely frozen to freeze the ice cream.
- Combine the cream, milk, and 1 cup of the sugar in a medium, heavy bottom saucepan. Scrape the seeds of the vanilla bean into the cream mix and add in the bean itself. Bring to a light boil over medium high heat, watching carefully so the mixture doesn't boil over. Remove from the heat.
- Beat the yolks in a mixing bowl and slowly whisk in 1 cup of the hot cream mixture. Gradually add the egg mixture back into the pot of cream. Cook over medium heat, stirring occasionally, until the mixture coats the back of a spoon or reaches 170 degrees F, about 6 to 8 minutes. Remove from the heat and place in a container. Cover and place in the refrigerator to cool for about 2 to 3 hours.
- Put the ice cream maker together and turn it on. Pour in the cream mixture and let churn for about 20 to 25 minutes, according to manufacturer's instructions. Stir in the banana and chocolate when the ice cream is 3/4 of the way frozen.
BANANA CHOCOLATE-CHUNK ICE CREAM
This recipe is from Cat Cora's cookbook, "Cooking from the Hip". I thought it sounded interesting. She suggests serving this ice cream with her Recipe #376589 (Italian molten chocolate pudding cake).
Provided by MarthaStewartWanabe
Categories Frozen Desserts
Time 3h15m
Yield 1 quart
Number Of Ingredients 7
Steps:
- In a heavy-bottomed saucepan, combine cream, milk and sugar. Scrape seeds of vanilla bean into cream mixture and drop in the seedpod also. Place saucepan over medium-high heat. As soon as mixture begins to boil, remove pan from heat.
- Beat egg yolks in a small bowl and slowly, in a very thin stream, add 1 cup of the hot cream mixture, stirring constantly to prevent the cream from scrambling the eggs. Gradually pour yolk and cream mixture back into saucepan, stirring constantly. Cook over medium heat for 8-10 minutes, stirring constantly, until mixture begins to thicken slightly, coats the back of a spoon and reaches 210 F on an instant-read thermometer.
- Remove pan from heat. Pour cream mixture through a fine mesh strainer into a large bowl and let cool for 10-20 minutes. Cover and chill in refrigerator for 2-3 hours.
- Follow the manufacturer's instructions for your ice-cream maker. Pour in the chilled cream mixture and let the machine churn for 20-25 minutes. Add the banana and chocolate when the ice cream is 3/4 frozen. Let the machine churn for another 5-10 minutes maximum. Cover the surface of the ice cream with wax paper or plastic wrap before storing in freezer to prevent ice crystals from forming.
DARK CHOCOLATE CHIP BANANA "ICE CREAM" RECIPE BY TASTY
Here's what you need: bananas, dark chocolate chips, vanilla, milk
Provided by Alix Traeger
Categories Desserts
Yield 4 servings
Number Of Ingredients 4
Steps:
- Cut bananas into coins and place in freezer in a sealable bag. Freeze overnight or until solid.
- Place all ingredients into a food processor or blender and blend until smooth.
- Pour contents into a loaf or small pan.
- Freeze one hour or until solid.
- Enjoy!
Nutrition Facts : Calories 224 calories, Carbohydrate 39 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, Sugar 23 grams
CHOCOLATE CHIP AND BANANA ICE CREAM SANDWICHES
Provided by Sarah Tenaglia
Categories Cookies Chocolate Dessert Kid-Friendly Frozen Dessert Banana Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. If using dough log, cut into 20 equal-size rounds. Arrange sliced dough rounds (or 20 pre-portioned rounds) on 2 baking sheets, spacing evenly. Using fingertips, press each into 2 1/2-inch round. Bake cookies until golden, about 11 minutes for sliced rounds and 15 minutes for pre-portioned dough. Transfer to rack; cool.
- Line baking sheet with foil; place in freezer. Place 1 cookie, flat side up, on work surface. Top with 1/3 cup ice cream; spread almost to edge. Top with single layer of bananas. Sandwich with another cookie; press gently to compact. Place on baking sheet in freezer. Repeat with remaining cookies, ice cream, and bananas. Freeze 2 hours. Using knife, smooth sides of ice cream sandwiches. Freeze 1 hour.
- Place chocolate chips and oil in small glass bowl; microwave on medium-high until chocolate is melted, stopping occasionally to stir, about 1 1/2 minutes. Let stand just until cool, about 10 minutes.
- Place granola or toffee (if using) on plate. Dip 1 ice cream sandwich halfway into melted chocolate; lift and quickly shake excess chocolate back into bowl. If desired, roll dipped edge in granola or toffee; return to baking sheet in freezer. Repeat with remaining sandwiches, chocolate, and granola or toffee. Freeze until firm, about 2 hours. DO AHEAD: Can be made 2 days ahead. Wrap each sandwich in foil; keep frozen.
BANANA & CHOCOLATE CHIP ICE-CREAM
This is a nice way to use up overripe bananas and have a fairly healthy treat ready for the kids. It has no sugar & is low fat. Diabetics should substitute carob for the chocolate buttons. Keeps for about 1 week. (Cooking time is freezing time)
Provided by Mandy
Categories Frozen Desserts
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pour evaporated milk into a loaf pan, cover with foil & freeze until just firm.
- Process evaporated milk, bananas, yoghurt, milk maple syrup & essence until thick & creamy.
- Pour mixture into a 15cm x 25cm loaf pan, cover & freeze until just firm.
- Repeat processing, stir in chocolate or carob, cover & freeze until firm.
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