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.
Scale
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