What’s that? Winter you say? Sounds like the perfect time for ice cream to me! I’ve said it before and I’ll say it again – it’s never too cold for ice cream. I know lots of you are covered in snow right now, and I bet ice cream would make you feel better about that! Don’t believe me? Try this super chocolatey ice cream full of banana sweetness and I’ll wait for you to tell me I’m right, I won’t even tell you I told you so – I’m nice like that!
I’m on a bit of banana kick at the moment. I keep buying them and just waiting for them to go over ripe in the fruit bowl, so I can make something yummy with them! With this batch of bananas I was torn between two ideas, so I did the only thing I could – made one of them and bought more bananas so I could make the other thing too! This yummy chocolate banana ice cream was the result of the first batch – creamy, chocolatey, sweet and oh so delicious!
Now I know you’ve probably heard about that healthy banana ice cream that is pretty much just mashed frozen bananas, but you’re not going to find any of that kind of healthiness here I’m afraid – this is proper ice cream, full of real cream! It still has bananas in though, so it’s entirely bad for you right? All that potassium totally negates all the fat and sugar I’m sure of it! Come to think of it, with all that potassium this ice cream is sure to be a hangover buster. See, I’m looking out for you guys 😉
I originally thought about just banana ice cream, but then I remembered everything is made better by chocolate so I had to add it! I use both cocoa powder and melted chocolate in this ice cream, to really give it that chocolate boost. It doesn’t over power the banana though, both flavours punch through beautifully alone while also complimenting each other! I put a little cinnamon in there too a) because I’m me and b) cinnamon really does compliment banana so nicely. You will need an ice cream maker for this recipe, but it’s a worthwhile investment if you love ice cream as much as me!
So let’s do a headcount shall we? Banana? Check! Chocolate? Check! Real cream? Check! Deliciousness? Double check! Yep, this ice cream really does have it all! You won’t be sorry you made this, and neither will your family/friends/random people who show up at your house to eat your ice cream. Serve it up with some fresh banana slices or even on top of a nice warm pie, and you’ll have one awesome dessert! Since it’s homemade it won’t last as long as your store bought ice cream, but trust me when I tell you it won’t have a chance to go bad – you’ll be lucky if it lasts overnight!
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- 4 Bananas, very ripe
- 1/2 cup brown sugar
- 60g chocolate finely chopped
- 1 cup double cream
- 2/3 cup milk
- 1/4 cup cocoa powder
- Pinch of salt
- 1/4 tsp ground cinnamon
- 2 egg yolks
- Put the bananas and 1/8 cup of the sugar in a blender, and blend to combine. Only do a couple pulses if you'd like little chunks of bananas in your ice cream like me, otherwise blend until smooth. Set aside.
- Put the chocolate in a medium bowl. Heat 3/4 cup the cream until bubbles just start to appear and pour over chocolate. Leave to stand for 1 minute and then stir until smooth.
- Pour the cream and chocolate mixture back into the pan with the milk, rest of the sugar, cocoa, salt and cinnamon. Heat on medium, stirring occasionally, until sugar is all dissolved and it just starts to steam. Remove from heat
- Whisk egg yolks in a bowl. Ladle 1/4 cup of the cream mixture into the bowl with the eggs and whisk in. Repeat with 2 more 1/4 cups of the mixture - until egg yolks are warm to touch.
- Pour egg mixture into the pan and return to a medium heat. Stir constantly until mixture thickens. It's ready when it coats the back of the spoon - it will be about 80C/170F on a candy thermometer. Do not boil!
- Remove from heat and stir in the rest of the cream and the banana mix. Transfer to a bowl.
- Fill a bowl slightly larger than the bowl your custard is in with ice water, place the custard bowl in the ice water. Cool in ice bath for 20 minutes, until room temperature (make sure no water can spill into the custard). Transfer to the fridge and chill for 3 hours or overnight.
- Freeze the custard in your ice cream maker according to your ice cream maker's instructions.
- Once it reaches a soft serve consistency, transfer to your storage container and place in freezer overnight.
- Leave at room temperature for at least 10 minutes before scooping and serving
- Keep in airtight container for up to 2 weeks in the freezer
- I used dark chocolate, but milk chocolate will be good too - whichever you prefer.
- Recipe makes about 1 quart (950ml)

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I love your ice cream and even though it’s frigid out I still want some. I love chocolate and banana!!
Thank you! I’d sit in a blizzard and eat ice cream personally!
I agree! Bring on the blizzard and see if that deters me from ice cream! Chocolate is better with anything.
Glad you agree!! Thank you!
I agree Michelle
Especially when it looks as lip smackingly smooth as this as
Thank you!
Yum! This looks delicious!
Thank you!
Wow, hand me a bowl or two and I’ll happily dig in. This looks quite lovely! I like it that you don’t need an ice cream maker for it. Definitely will try this one.
Michelle you got me at Banana and with Chocolate, my favorite!!! YUM!! 🙂
Thank you 😀
Hello, I hopped over from Scraptastic Saturdays. This looks wonderful–can’t wait to try it! Blessings, Cecilia
Thank you 😀 x
I couldn’t agree more. It’s never to cold for ice cream. Thanks for sharing with Scraptastic Saturdays.
😀 Glad you agree!
Didn’t you say you were busy the whole week? And yet you managed to bring 2 dishes to ff!! Awesome girl!! This icecream looks heavenly in cold winter. Few ingredients and delish!
Thank you Sonal 😀 x
That looks incredibly creamy Michelle! 🙂 I have two overripe bananas, I might get some more and have an excuse to make this! I believe that it’s never too cold to have ice cream either…
It’s always a good plan to “accidentally” let bananas go overripe! Thank you!
Wow I see you have a couple great ice cream recipes! I’m going to need to get an ice cream maker sooner than later.
Michaela
Thank you! If you’re a big ice cream fan it’s definitely a worthwhile investment! In the meantime though, my pumpkin pie ice cream doesn’t need an ice cream maker and it’s really easy to change up the flavours!
I was telling yesterday to one of my friend that I love ice-cream even during the horrible Canadian winter… I know, it’s weird but it’s the truth! Chocolate and banana sound as a dream!
Ice creams just too good not to eat in all weathers! Thank you! x
Wow! Would love to have a scoop. 🙂
Thanks! x
I will definitely be making this next time I have overripe bananas!
I hope you like it! x
I can’t usually eat ice cream when I’m cold- but I think you’ve changed my mind!! Looks delicious! 🙂 I did think it was going to be the “healthy” kind- with the frozen banana & cocoa in the Vitamix- nice surprise!! 🙂
Thank you!
oh my i have all the ingredients for thsi i am soooo excited..another great recipe x
ooh yay, I hope you like it! thank you! x
Looks creamy and yum! I am sure it tastes heavenly!
Thank you! x
This is my favorite flavor combination for ice cream! Summer is going to be awesome with this in my freezer!
Thank you Jennifer! 😀