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I may need to enroll in a 12-step program to get over my addiction to this ice cream.  Ultracreamy, sweet and sinful, this versatile ice cream comes together in a snap and doesn’t require an ice cream maker.  One downside…it’s for adults only.  Darn it!  You’ll just have to eat it all.

Check out the ingredients, and you’ll understand why this is for the over-21 crowd:

  • 2 cups semi-sweet chocolate chips, I use Ghiradelli
  • 2 eggs (or 1 egg plus 1 egg yolk)
  • 2/3 cup Baileys Irish Cream
  • 2 tablespoon dark rum
  • 1 large banana, very ripe and broken into pieces
  • pinch of kosher salt
  • 1 1/2 cups whole milk

CHOCOLATE BANANA ICE CREAM RECIPE in PRINT-FRIENDLY FORMAT

Place chocolate chips, eggs, Baileys, rum, banana and kosher salt in a blender.

Process until homogenous.

Heat the whole milk in a small saucepan until it begins to simmer then turn off the heat.

With the mixer running, pour the hot milk into the blender and process until smooth.

Pour into a sealed container and freeze for 10+ hours.  After about 3 hours, it will be a very cold custard, almost like a mousse.  You could eat it then or wait until it completely hardens to the consistency of ice cream.  Scoop and serve.  Garnish with fresh bananas or banana chips, if desired.

HOW TO MAKE IT FANCY: Prepare individual portions by pouring the chocolate liquid directly from the blender into martini or wine glasses or whatever.  Pop the individual servings straight into the freezer.  Top with whipped cream and chocolate shavings before serving.

ALTERNATE RECIPE

I think that this ice cream is perfection as I have described it.  However, the following recipe is almost identical in texture, but has half the alcohol.  The cooking process is the same (blender, hot milk, freeze).  I miss the banana and, frankly, the stronger Bailey’s flavor of the original, but it’s still delicious.

CHOCOLATE BANANA ICE CREAM RECIPE in PRINT-FRIENDLY FORMAT

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