Ingredients:
- Heavy cream/ heavy whipping cream – 1 cup
- Condensed milk – 1 cup
- Banana – 2 nos
- Dark chocolates – ½ cup
- Whole milk – 1 tblsp (optional)
Procedure:
- In a microwave safe bowl, add the dark chocolates along with a tblsp of whole milk. Microwave it for about 60seconds. Mix well until the chocolate dissolves completely.
- Beat the banana into the blender and add the choco ganache into the the mashed banana and keep aside.
- In a wide mixing bowl, beat the heavy whipping cream (for lighter version) using a hand/stand mixer under medium-high speed for about 5-8 mins.
- Now add the condensed milk into the cream mixture and beat it further for about 2-3 mins.
- Now pour the choco-banana puree into the mixer and fold it gently here and there like swirl.
- Place this delicious ice cream into the BPA free Freezer safe containers. Keep it the freezer for at least 5 hours and the ice cream is ready to serve.
- The super-creamy, fruity, chocolaty and delightful “Homemade CHOCO-BANANA Ice cream” is ready to serve. Serve with some fresh berries.
NOTE/TIP:
- You can even use heavy cream which is more rich and heavy, I prefer heavy whipping cream.
- Mashed banana will turn brown in color soon, so adding the choco ganache into the mashed banana will complements each other.
