Most ice cream that contain bits of chocolate are so loaded with them that the chocolate dominates and is not part of the even blend with the ice cream flavor. I adjusted the proportions in the recipe to experience the taste of the banana flavor first, with a touch of chocolate.
When the ice cream is ready to chill, you may freeze it in the canister, or you can transfer to another container. Just cover with foil wrap and chill it for at least one hour before serving. It’s so creamy and delicious one can’t help eat a scoop or two before it goes into the freezer – I’m guilty of that!
In order to speed up the process, it is best to chill your bananas beforehand. Since I am accustomed to tossing my bananas to the refrigerator or freezer as soon as they ripen to save for making smoothies, breads, and now even ice cream, you won’t ever have to throw them away before you get around to eating them.
Banana chocolate chip ice cream is really good. We just love bananas with chocolate, don’t you? This recipe is so much fun and easy to make, we hope you’ll give it a try!
Here’s a tip to get you started: before making this ice cream, it’s best to chill your bananas in the fridge 2 hours prior or the night before. This step will help speed up the process and allow you to quickly pour the mixture immediately into your ice cream maker.
Banana Chocolate Chip Ice Cream – Only 5 Ingredients
- 2 large ripe bananas, chilled in the fridge
- 1/2 cup sugar
- 2 cups Half and Half
- 2 tsp. fresh lemon juice
- 1/4 cup mini semi-sweet chocolate chips
In a medium mixing bowl, mash the chilled bananas with a fork.
Whisk in the sugar. Add the half and half and lemon juice, and whisk until well combined, about 2 minutes. Pour mixture immediately into your frozen ice cream canister/ machine and follow the directions according to your ice cream maker. Pour the chips into the canister while it’s churning, a few minutes before it’s completely done.
Yields: 1.5 quart
FYI: here is the link to our Cuisinart Ice Cream maker.