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Chocobanutty Ice Cream

Published on June 7, 2013 • Last updated July 18, 2014 by Elizabeth
chocobanutty

Some years I discovered the magic that is banana ‘ice cream’. You take your old spotty brown bananas being ignored in the fruit bowl that no one wants to eat, and if you don’t fancy baking a banana bread or two, peel and break each banana into one inch segments and freeze them solid. Then, when you’re in the mood for a guilt free treat process the frozen bananas in a food processor until they turn thick and creamy. Voila! Instant ice cream! I’ve played with this basic recipe, adding a little double cream sweetened with some icing sugar, or when I was feeling like I wanted something a bit more indulgent I’d add some chocolate chunks and walnuts.

I love homemade ice cream. I treated myself to an ice cream maker a few years back and it regularly churns out fantastic homemade delights. However, I’ve recently seen several homemade ice cream recipes which don’t involve an ice cream maker, something that is often in demand as not everyone has the space for a machine. Most of the recipes seem to involve sweetened condensed milk. I have tried a few ice cream recipes involving sweetened condensed milk and I find they impart a lovely rich, creamy texture and slight cooked caramelly flavour to the ice cream without the need for additional sweeteners. So, when I found a bag of one inch frozen banana segments abandoned at the bottom of my deep freezer the other day I had an idea and this ice cream recipe was born!

chocobanutty-3

This is a simple recipe; just mix the ingredients in the food processor, stir in the nuts and chocolate and transfer to a freezer proof container to harden. Ten minutes’ work. That’s it. Easy-peasy! The addition of sweetened condensed milk keeps the texture of the ice cream perfect, even after storing for a few days. Be warned though, this ice cream is incredibly moreish and you may end up eating more than you intend!

A special thank you goes out to Christena A. from Cape Breton Island, Nova Scotia, who came up with the catchy name for this ice cream flavour. I was drawing a blank in the naming creativity department and so I turned to my Facebook friends for assistance. They came up with a wide range of interesting names from Wackanana to Banana-choconut to The Monkey’s Nuts, but Chocobanutty has a lovely ring to it and instantly won approval. Thank you Christena!

chocobanutty-21
Chocobanutty Ice Cream
by Elizabeth
Chunks of chocolate and walnuts in a thick and creamy banana ice cream.
Ingredients
  • 360 grams frozen bananas
  • 397 gram tin sweetened condensed milk
  • 280 ml double cream
  • 1 tsp vanilla
  • 50 grams chopped walnuts
  • 120 grams dark chocolate, coarsely chopped
Instructions
1. Place the frozen bananas, cut into 1 inch segments, into a food processor and process for a few minutes until thick and creamy. You will need to stop processing every 20-30 seconds and scrape down the sides, but persevere, it will turn creamy.
2. Continue processing and pour in the sweetened condensed milk until thoroughly combined.
3. Pour in the double cream and vanilla, and continue to process for a further 60 seconds.
4, Stir in the chocolate and walnuts.
5. Spoon the mixture into a freezer proof container and transfer to a deep freeze for at least four hours. Stir once or twice during freezing to prevent the chunks from sinking to the bottom.
6. Allow ice cream to soften for a few minutes before serving.
Details

Prep time: 10 mins Cook time: Total time: 5 hour Yield: Serves 6

Category: Chocolate, Ice Cream Recipes, Recipe

About Elizabeth

Solivagant. Foodie. Calls Shetland home.

Previous Post:Baladi (Wholemeal Pitta Bread)
Next Post:Foil-baked Shetland Salmon with Orzo & Courgette Ribbons

Reader Interactions

Comments

  1. Farhana

    November 17, 2014 at 6:51 am

    mmmm, yum. I also love that bowl!!!

    Reply
  2. Carole Butler

    June 10, 2013 at 11:52 am

    Will definitely be giving this a go. I have a bag full of frozen bananas in the freezer which are crying out to be made into ice cream! Thanks for sharing 🙂

    Reply
    • Elizabeth

      June 22, 2013 at 3:41 pm

      Yay! I hope you like it 🙂

      Reply
  3. Marlys @ Thisand That

    June 9, 2013 at 7:12 am

    This sounds awesome. I am going to have to try it as I always have bananas in my freezer. Pinning it to try it. Thanks for sharing it on our Sweet Treats party at Foodie Friends Friday. Remember to come back and vote today and I hope that you will join us next week.

    Reply
    • Elizabeth

      June 9, 2013 at 8:36 am

      Awesome, do let me know how you like it once you try it! I will try and join in with the Linky Party as often as I can. 🙂

      Reply
  4. Kim Carberry

    June 8, 2013 at 2:58 pm

    YUM!! Perfect weather for this!

    Reply
    • Elizabeth

      June 9, 2013 at 8:35 am

      Lucky you! Enjoy it while it lasts 🙂

      Reply
  5. Louise at Cake and Calico

    June 7, 2013 at 7:22 pm

    Yum! This is definitely timely – we are having great weather just now and I’m hankering to make some ice cream… Will definitely give this a go!

    Reply
    • Elizabeth

      June 8, 2013 at 8:28 am

      Yay! Let me know how you get on. 🙂

      Reply

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Cooking up a storm at the edge of the world

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Welcome to Elizabeth’s Kitchen Diary, Scotland’s most northerly award-winning food blog.

I’m based in the wild and remote Shetland Islands, where I’ve been sharing my adventure-fuelling recipes since 2011.

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“Never underestimate the power of your own story. Life may have taken unexpected turns, but it’s never too late to weave new threads of adventure into your tapestry. Keep spinning those yarns, my friend.

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