Eggless Banana Chocolate Chip Ice Cream

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Happy New Year! A great ice cream recipe to try out this New Year if you have a lot of ripe bananas ! This is a variation of my basic eggless ice cream recipe. This time I have used brown sugar instead of corn syrup, and also added some chocolate chips for a nice chocolaty taste :). The original recipe is inspired by Alton Brown’s recipe for Banana Ice Cream (Read more at: http://www.foodnetwork.com/recipes/alton-brown/banana-ice-cream-recipe.html?oc=linkback). I did not use an ice cream maker for this recipe, and instead blended the ice cream a couple of times during the first 3 hours. It’s a very easy to make ice cream and tastes delicious.

Note: This time I used a food processor for the blending and ice cream is as smooth and creamy as the last time 🙂 You can also use a blender

Ingredients

  • 6 (approximately 2 1/4 pounds) ripe bananas
  • 1 tablespoon fresh squeezed lemon juice
  • 3/4 cup brown sugar
  • 1/4 cup semi sweet chocolate chips
  • 1 tsp cardamom powder
  • 1 1/2 cups heavy whipping cream

Method

  • Peel the bananas, chop into large chunks and freeze it overnight in a ziplock cover or an airtight container
  • Remove bananas from the freezer and allow to thaw for 45 minutes to an hour
  • Process the bananas with lemon juice in a food processor for around 30 seconds until the bananas blend well. I found that blending worked best in the pulse mode of the food processor
  • Add the sugar and cardamom and continue blending for few more seconds
  • Keep adding spoonfuls of whipped cream and continue blending till you get a smooth mixture.  The mixture will get smoother. but will have some chunks of banana in it, keep blending until the last bits of banana smooth out
  • Transfer to a wide container and freeze it. After an hour, take it out and pulse it in the food processor for 30-40 seconds.  During this round of blending, add the chocolate chips
  • Place the mixture back in the freezer and repeat the same procedure after an hour. After the final round of blending, transfer the ice cream mixture to an air tight container and freeze for at least 6-8 hours before serving

Scoop out the ice cream and enjoy 🙂

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6 thoughts on “Eggless Banana Chocolate Chip Ice Cream

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