Best Banana Chocolate Chunk Ice Cream Recipes

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CHOCOLATE BANANA CHUNK ICE CREAM



Chocolate Banana Chunk Ice Cream image

Provided by Cat Cora

Categories     dessert

Time 7h10m

Yield 1 quart

Number Of Ingredients 7

1 cup heavy cream
1 pint milk
1 1/4 cups sugar
1 vanilla bean, split
2 egg yolks
1/2 cup chopped bananas
1/2 cup roughly chopped dark chocolate

Steps:

  • If using an electric ice cream maker, place the body into the freezer overnight. It needs to be completely frozen to freeze the ice cream.
  • Combine the cream, milk, and 1 cup of the sugar in a medium, heavy bottom saucepan. Scrape the seeds of the vanilla bean into the cream mix and add in the bean itself. Bring to a light boil over medium high heat, watching carefully so the mixture doesn't boil over. Remove from the heat.
  • Beat the yolks in a mixing bowl and slowly whisk in 1 cup of the hot cream mixture. Gradually add the egg mixture back into the pot of cream. Cook over medium heat, stirring occasionally, until the mixture coats the back of a spoon or reaches 170 degrees F, about 6 to 8 minutes. Remove from the heat and place in a container. Cover and place in the refrigerator to cool for about 2 to 3 hours.
  • Put the ice cream maker together and turn it on. Pour in the cream mixture and let churn for about 20 to 25 minutes, according to manufacturer's instructions. Stir in the banana and chocolate when the ice cream is 3/4 of the way frozen.

BANANA CHOCOLATE-CHUNK ICE CREAM



Banana Chocolate-Chunk Ice Cream image

Take vanilla ice cream from simple to scrumptious by blending it with banana chunks, toasted coconut, and shards of bittersweet chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h

Yield Makes 1 quart

Number Of Ingredients 4

1/2 cup plus 2 tablespoons shredded sweetened coconut
2 pints vanilla ice cream, slightly softened
5 ounces best-quality bittersweet chocolate, coarsely chopped
2 small bananas, cut into 1/2-inch chunks

Steps:

  • Preheat oven to 350 degrees. Spread coconut evenly on a rimmed baking sheet; toast in oven, tossing about halfway through, until pale golden brown, 3 to 5 minutes. Let cool completely.
  • Mix ice cream, chocolate, banana, and 1/2 cup toasted coconut in the bowl of an electric mixer fitted with the paddle attachment until combined, about 1 minute. Press mixture into a 1-quart airtight container; freeze until firm, about 50 minutes. Serve scoops of ice cream sprinkled with remaining 2 tablespoons coconut.

BANANA CHOCOLATE-CHUNK ICE CREAM



Banana Chocolate-Chunk Ice Cream image

This recipe is from Cat Cora's cookbook, "Cooking from the Hip". I thought it sounded interesting. She suggests serving this ice cream with her Recipe #376589 (Italian molten chocolate pudding cake).

Provided by MarthaStewartWanabe

Categories     Frozen Desserts

Time 3h15m

Yield 1 quart

Number Of Ingredients 7

1 cup heavy cream
2 cups milk
1 cup sugar
1 vanilla bean, split
2 egg yolks
1/2 cup banana, chopped
1/2 cup dark chocolate, chopped

Steps:

  • In a heavy-bottomed saucepan, combine cream, milk and sugar. Scrape seeds of vanilla bean into cream mixture and drop in the seedpod also. Place saucepan over medium-high heat. As soon as mixture begins to boil, remove pan from heat.
  • Beat egg yolks in a small bowl and slowly, in a very thin stream, add 1 cup of the hot cream mixture, stirring constantly to prevent the cream from scrambling the eggs. Gradually pour yolk and cream mixture back into saucepan, stirring constantly. Cook over medium heat for 8-10 minutes, stirring constantly, until mixture begins to thicken slightly, coats the back of a spoon and reaches 210 F on an instant-read thermometer.
  • Remove pan from heat. Pour cream mixture through a fine mesh strainer into a large bowl and let cool for 10-20 minutes. Cover and chill in refrigerator for 2-3 hours.
  • Follow the manufacturer's instructions for your ice-cream maker. Pour in the chilled cream mixture and let the machine churn for 20-25 minutes. Add the banana and chocolate when the ice cream is 3/4 frozen. Let the machine churn for another 5-10 minutes maximum. Cover the surface of the ice cream with wax paper or plastic wrap before storing in freezer to prevent ice crystals from forming.

CHOCOLATE BANANA CHUNK ICE CREAM



CHOCOLATE BANANA CHUNK ICE CREAM image

Categories     Dairy     Dessert     Freeze/Chill

Number Of Ingredients 7

1 cup heavy cream
1 pint milk
1 1/4 cups sugar
1 vanilla bean, split
2 egg yolks
1/2 cup chopped bananas
1/2 cup roughly chopped dark chocolate

Steps:

  • If using an electric ice cream maker, place the body into the freezer overnight. It needs to be completely frozen to freeze the ice cream. Combine the cream, milk, and 1 cup of the sugar in a medium, heavy bottom saucepan. Scrape the seeds of the vanilla bean into the cream mix and add in the bean itself. Bring to a light boil over medium high heat, watching carefully so the mixture doesn't boil over. Remove from the heat. Beat the yolks in a mixing bowl and slowly whisk in 1 cup of the hot cream mixture. Gradually add the egg mixture back into the pot of cream. Cook over medium heat, stirring occasionally, until the mixture coats the back of a spoon or reaches 170 degrees F, about 6 to 8 minutes. Remove from the heat and place in a container. Cover and place in the refrigerator to cool for about 2 to 3 hours. Put the ice cream maker together and turn it on. Pour in the cream mixture and let churn for about 20 to 25 minutes, according to manufacturer's instructions. Stir in the banana and chocolate when the ice cream is 3/4 of the way frozen

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