Not to be confused with this banana ice cream, which got the “CRAP!” tag. This version is delicious.
Reviews: “That looks so good!”
“I have six dozen bananas in my freezer”
2 frozen solid, very ripe bananas
Dash of vanilla extract
~4 tbsp instant chocolate mousse (or pudding) mix
2 tbsp heavy cream
1 tbsp milk
Banana tips for great success!
They should be brown and spotty when you freeze them.
Peeling frozen bananas is one of the most miserable kitchen tasks you will ever attempt. So instead, take the peels off before you freeze them, and put the naked ‘naners in a freezer bag. Really. It’s worth the extra 20 seconds.
Break up the bananas into chunks and deposit them into the food processor. Run it on high just long enough to break them into evenly-sized, grainy, still-frozen bits. No more than 5-6 seconds. (The goal is to not let them melt.)
Add the rest of the ingredients and spin it on high until it’s the consistency of ice cream. You’ll probably have to stop once or twice and scrape the sides of the bowl down. As soon as it looks like ice cream, STOP. Do not overprocess, or it will turn into a thick partially-melted smoothie.
Put it into a tupperware with a tight-sealing lid, and stash it in the freezer for 15-30 minutes to firm up a little. I recommend stirring before you eat.
1 c 2% milk
3/4 c granulated sugar
1/4 tsp salt
heaping 1/4 c Hershey’s Special Dark cocoa powder
heaping 1 tbsp instant coffee granules
1/2 tsp cinnamon
4 egg yolks
1/3 c semisweet chocolate chips
additional 1/4 c 2% milk
1 1/2 tsp vanilla extract
2 cups heavy cream
Make sure the core of your ice cream maker is in the freezer.
Put a saucepan on medium heat and pour in 1 cup of the milk along with the sugar and salt. Once it’s warmed enough for the sugar to start to dissolve, add the cocoa powder, instant coffee, and cinnamon. Let the mixture come to a simmer, and in the meantime, get the egg yolks into a small bowl and beat them with a fork.
When the milky-sugar mixture comes to a simmer, pour off 1/3 of a cup or so into the egg yolk bowl. We’re tempering the eggs – if you pour cold eggs into hot milk they’ll scramble, so we need to gradually raise the temperature of the yolks.
Mix the yolks’n’milk until totally combined, then dump them back into the saucepan (which should now be on medium-low). Let it cook for 5-10 minutes until it’s thickened. It should coat the back of a spoon.
Take it off the heat and pour in the chocolate chips, stirring until it’s melted. Pour it into a fridge-friendly vessel and let it sit in the fridge for 3 hours – it needs to be as cold as possible before we start churning.
Churning time! To the chilled chocolate mixture, add the vanilla and heavy cream (and up to a 1/4 cup of milk if the custard came out very thick, because thick stuff is harder to freeze).
Google the manufacturer’s instructions to your ice cream machine because you probably lost them. Churn accordingly – it will probably take 20-30 minutes. The result will be some soft-serve chocolate pudding deliciousness, which is ready to eat if that’s how you roll. But feel free to throw it in the freezer to harden for a couple hours if you prefer more solid ice cream.