A creamy and delicious Chocolate Banana Ice Cream, bursting with banana and chocolate flavors. For a crunchier texture, you can add mini chocolate chips into the ice cream batter and/or sprinkle nuts on top once it is served. This is an excellent treat for the summer.
What do you do when you have very ripe bananas? I normally prepare banana nut bread, but this time I wanted to try something different like ice cream. You can also change the amount of some of the ingredients to suit your taste.
Melting the Chocolate Bars!
For this recipe, I will be using 2 chocolate bars for hot chocolate. Cortés is a very popular brand in Puerto Rico, but you purchase the brand of your preference. The chocolate bars can be purchased online or at the Latin Market.
Place two chocolate bars along with 2 tablespoons of water into a saucepan over low heat.
As the chocolate bars begin to melt, stir frequently with a spoon until the chocolate is fully melted.
The melted chocolate has a silky and smooth consistency. Remove from heat and let stand to cool for several minutes.
Mashing the Bananas!
These are very ripe bananas. They are much sweeter than the regular yellow bananas. The skin has a mixture of yellow and brown spots. Peel the banana and cut in half crosswise.
Place them in a bowl.
With a wire or potato masher, repeatedly press down until the bananas are completely crushed. We will later blend the mashed bananas with the melted chocolate for a smoother consistency.
Preparing the Chocolate-Banana Mixture!
Place the mashed bananas into a blender.
Also, pour the melted chocolate. This electric blender has 3 speeds: Low, Medium and High. Mix the ingredients until well blended, using the low speed setting.
The banana-chocolate mixture has a creamy texture. Pour mixture into a small bowl and set aside.
Whipping the Heavy Cream!
In a large mixing bowl, pour 16 ounces of heavy whipping cream. Using a hand mixer, beat until stiff peaks are formed, starting with the low-speed setting and gradually increasing the speed.
The whipping cream will get thicker as you continue beating with hand mixer. The whipping cream is ready when you have creamy stiff peaks.
Remaining Ingredients for Chocolate Banana Ice Cream!
Pour 14 ounces of sweetened condensed milk. Using the hand mixer, beat at low speed until well blended.
Add the banana-chocolate mixture.
Beat at low speed until a smooth consistency is formed.
Since I love chocolate, I am going to add ⅓ cup of mini chocolate chips and gently fold into ice cream batter, using a spoon. This is optional. You can also decrease or increase the quantity of the chocolate chips.
Freezing and Scooping the Chocolate Banana Ice Cream!
Pour the ice cream into a container that holds 1.75 quartz. Spread the top evenly. Cover container with a tight-fitting lid and place in the freezer overnight.
After freezing overnight, we are ready to scoop some creamy and delicious ice cream into a bowl. Look how creamy!
Serving the Chocolate Banana Ice Cream!
This simple recipe that creates such a creamy ice cream, bursting with banana and chocolate flavors. If you wish, you can sprinkle nuts on top for a crunchier texture. An excellent treat for the summer.
Click on the button below to watch my YouTube video on How to Prepare Chocolate Banana Ice Cream (Helado de Chocolate y Banana)!
Recipe and Nutritional Facts!
Nutritional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information.
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Chocolate Banana Ice Cream
- Prep Time: 15 Minutes
- Cook Time: 3 minutes
- Total Time: 18 minutes
- Yield: 10 Servings 1x
Description
A simple recipe that creates such a creamy ice cream, bursting with banana and chocolate flavors. If you wish, you can sprinkle nuts on top for a crunchier texture. An excellent treat for the summer.
Ingredients
- 2 Chocolate bars for hot chocolate (each bar at least 1 ounce)
- 2 Tablespoons water
- 3 Bananas, very ripe, peeled, cut in halves crosswise
- 1 carton 16 ounces heavy whipping cream
- 1 can 14 ounces sweetened condensed milk
- ⅓ cup of mini semi-sweet chocolate chips
Instructions
- In a saucepan, place chocolate bars along with water and melt over low heat. When the bars are starting to melt, stir until a smooth consistency is formed. Remove from heat and let stand to cool.
- Place bananas in a bowl. With a wire or potato masher, repeatedly press down on the bananas until they are completely crushed.
- Using an electric mixer, add both the mashed bananas and melted chocolate. Beat a low speed until well blended.
- Pour the heavy whipping cream into a large bowl. With a hand mixer, beat until stiff peaks are formed.
- Add the condensed milk to the whipping cream, and mix both ingredients at low speed until well blended.
- We can now add the banana-chocolate mixture. Mix at low speed until a smooth consistency is formed.
- This is optional. You can add mini chocolate chips, and gently fold into the ice cream batter, using a spoon.
- Pour the ice cream into a container that holds 1.75 quartz. Cover container with a tight-fitting lid and freeze overnight.
- After freezing overnight, scoop the ice cream and place in a bowl. Sprinkle with nuts on top for a crunchier texture.
- Category: Ice Cream
- Method: Mixing
- Cuisine: Puerto Rican
Keywords: Chocolate Banana Ice Cream, Ice Cream, Helado, Helado de Chocolate y Banana
