Best Double Chocolate Banana Nice Cream Recipes

Double-Chocolate Banana Nice Cream image

Provided by Jackie Rothong

Time 8h15m

Yield 4 servings

Number Of Ingredients 6

5 ripe bananas, peeled, broken into thirds and frozen in a resealable bag 8 hours or overnight
1/3 cup unsweetened cocoa powder
1/4 cup almond butter
1/4 cup unsweetened coconut milk
1/4 cup mini chocolate chips
1/2 teaspoon kosher salt

Steps:

Combine the frozen bananas, cocoa powder, almond butter and coconut milk in a high-speed blender. Blend on high speed; use the tamper to push down on the ingredients so they blend evenly. Blend until the mixture is smooth and creamy, about 1 minute. Stop the blender, add the chocolate chips and salt. Blend again until combined.
Serve immediately, while it's soft like soft-serve ice cream, or transfer it to a freezer-safe container and freeze until firmer and easy to scoop, about 2 hours. Can be frozen up to 1 month.

Tahini Chocolate Chip Cookie Dough Banana Nice Cream image

Provided by Food Network Kitchen

Categories dessert

Time 5h25m

Yield 4 to 6 servings

Number Of Ingredients 11

1/4 cup plain 2 percent yogurt or 4 tablespoons room temperature unsalted butter
1 tablespoon tahini
2 teaspoons pure vanilla extract
1 tablespoon light brown sugar or dark brown sugar
1/2 cup all-purpose flour, plus more for rolling
Pinch kosher salt
1/3 cup mini semisweet chocolate chips
4 medium bananas, peeled and cut into 1-inch chunks (about 1 pound)
2 heaping tablespoons cocoa powder, preferably dark
2 to 3 tablespoons tahini
2 teaspoons kosher salt, plus more to taste

Steps:

For the cookie dough: Process the yogurt, tahini and vanilla in a food processor until combined. Add the brown sugar and process until combined, scraping the sides with a rubber spatula as needed.
Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a small bowl, then whisk in the salt (see Cook's Note). Add the mixture to the food processor and pulse until just combined, scraping the sides with a rubber spatula as needed, about 6 pulses. Add the chocolate chips and pulse until they are incorporated, about 5 pulses. Transfer to a small bowl.
Roll the dough into 1/4 teaspoon cookie dough balls (about 60 dough balls), lightly flouring your hands if the dough is too sticky. Refrigerate until ready to use.
For the nice cream base: Put the bananas, cocoa powder, 2 tablespoons tahini and salt in a food processor and process until smooth. Taste and add up to 1 tablespoon more tahini and season with more salt if necessary. Transfer to a large bowl and stir in the cookie dough balls. Transfer to an airtight container and freeze for at least 5 hours, stirring every 1 hour 30 minutes to distribute the cookie dough evenly.