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Wednesday, August 1, 2012

Homemade Chocolate Banana Ice Cream

This is a quick and easy, no-cook recipe.  It's a great way to use up all your overripe bananas.  Whenever we have overripe bananas, I peel and freeze them on cookie sheet.  Once they are frozen I store them in an airtight plastic bag until needed.

5 large bananas, or 10 small
1 can sweetened condensed milk (395 grams or 14 ounces)
1/4 cup whole milk (60 milliliter or 2 ounces)
3/4 cup cocoa powder (180 milliliter or 6 ounces)
1/2 cup chopped nuts, walnuts or pecans (optional)

Peel and slice bananas in a large bowl.  Mash the bananas into a puree. Stir in the milks and mix well.  Gradually add the cocoa powder until well blended.  Transfer the mixture to ice cream maker bowl and freeze according to manufacturer instructions.  If you are adding nuts, you should add them when the ice cream is soft set so they can be evenly distributed.

Yield:  About a quart

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