Ice Cream/Sorbets/Sherbets

Chocolate Banana Ice Cream

Dark chocolate ice cream with pureed bananas and a hint of cinnamon. Make this your favorite summertime treat!


Chocolate Banana Ice Cream

Song giving me life: Walking on Sunshine

The second the weather starts to warm, all I can think about is ice cream. I am an ice cream junkie. I am so addicted that I own no less than four ice cream makers. Uh-huh, FOUR. Three of my ice cream makers are the inexpensive types where you need to forever keep a bowl in the freezer, and a moderately priced ice cream maker which does not require me to freeze a bowl ahead of time. Needless to say, I am either churning or ready to churn ice cream all summer long. I’ve been testing a bunch of recipes and this Spiced Chocolate Banana Ice Cream sort of came to me after I got tired of testing three batches of a chocolate peanut butter ice cream that may never make it to this space because… Well… Because it sucked.

Now flow with me, let’s talk about this ice cream situation.

Chocolate Banana Ice Cream ingredients

All great ice cream begins with a base. A regular ice cream base usually consists of milk, heavy cream, eggs, and flavorings. This ice cream is a little different. To make this ice cream you will need:

  • Whole Milk
  • Heavy Cream
  • Milk powder
  • Ripe banana, pureed
  • Banana liqueur (I know, I keep mentioning this. Have you made it yet?)
  • Vanilla extract
  • Egg yolks
  • Ground cinnamon
  • Milk chocolate (either chips or chopped)
  • Semi-sweet chocolate (either chips or chopped)

Pro tip: Notice how we have added milk powder to this ice cream. Why, you ask? Milk powder will make the ice cream creamier and a lot less icy.

How to make the best ice cream recipe

How does one make the best ice cream recipe? In addition to milk powder, the best ice cream recipes (in my opinion) are custard based. You make a custard by adding egg yolks, but first we have to get our base on. Bring milk, heavy cream, milk powder, and banana puree to a simmer in a medium saucepan. Once the mixture has been brought to a simmer, remove from heat and while whisking vigorously, slowly add a bit of the mixture to the egg yolks. We are adding this slowly so as not to scramble the eggs. Add the milk mixture to the eggs and once that is complete, return the entire mixture to your saucepan, along with your flavorings and the chocolate. Cook the mixture, stirring the entire time until it coats the back of a spoon thickly, then strain the mixture onto either a Ziploc bag or a bowl, and submerge the bowl in an ice bath to cool completely. Allow the ice cream to steep, then freeze according to your ice cream manufacturer’s directions.

Tools to make ice cream

To make ice cream, you are going to need some tools. I know, I know… But trust me, except for the ice cream maker, you have most of these tools in your kitchen. If not, you can grab them at your local .99 store. I suppose that is the magic or the reason why I make so much ice cream. Accessibility is a blessing and a curse.

For this ice cream recipe you will need:

  • A medium saucepan
  • A wooden spoon or a spatula.
  • A strainer
  • A medium/large bowl for your egg yolks
  • A large bowl filled with ice water
  • A Ziploc bag. You can also use the same bowl you used for the egg yolks, though you will need plastic wrap if you plan to steep your ice cream overnight.
  • An ice cream maker. Note, the ice cream maker does not need to be expensive. I own two of this Cuisinart model . I purchased extra bowls for additional batches of ice cream.

Tips to make Chocolate Banana Ice Cream

Do I need to strain the ice cream base?

I am asked this question a lot and the answer is always yes, especially for custard ice cream bases. You may think your egg yolks did not cook until surprise! You find a chunk of egg in your otherwise super creamy ice cream. And let’s be real, nobody wants a chunk of egg unless it comes with a side of bacon. Strain your base!

Do I need to steep the ice cream base overnight?

You don’t need to steep your ice cream base. Once the base mix is cooled you can freeze. I do, however, recommend you steep. Steeping allows the flavors to infuse into the milk/cream mixture for a deeper flavor.

How long will the ice cream last in the freezer?

Depends. In my house ice cream lasts, at most – 48 hours. And that’s stretching it. Some of my ice creams haven’t survived 12. But if you’re asking for storage purposes ice cream will last about a month in a tightly sealed container.

Go get your ice cream churning on, and if you make this please be sure to tag me on Instagram

Want more ice cream recipes? I got you, boo!

Raspberry Moscato Ice Cream

Cold Brew Ice Cream

Spiced Dulce de Leche

Banana Pudding Ice Cream

Spiced Banana Ice Cream

Dark chocolate ice cream with pureed bananas and a hint of cinnamon. Make this your favorite summertime treat!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Servings: 1 Quart


  • 2 cups whole milk
  • 1 cup heavy cream
  • ¼ cup powdered milk
  • 1 ripe banana pureed
  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 5 egg yolks from large eggs
  • 1 cup milk chocolate chopped
  • ¼ cup semi-sweet chocolate chopped
  • 1 ½ tablespoons vanilla extract
  • 2 tablespoons banana liqueur
  • Caramel for drizzling optional


  • Prepare an ice bath by adding ice and water to a large bowl. Place a Ziploc next to the ice bath until ready to use.
  • Place the egg yolks in a medium bowl and set aside.
  • In a medium steel bottomed pot, add the whole milk, heavy cream, powdered milk, banana puree granulated sugar, and ground cinnamon. Whisk the mixture vigorously until the milk powder is fully incorporated into milk and heavy cream. Turn the heat to medium/low and bring the mixture to a full simmer.
  • Remove from heat, whisking the entire time pour some of the milk mixture into the bowl with the egg yolks to temper. Continue to pour the milk mixture and whisk until the egg yolks are combined. Pour the entire mixture back into the pot, along the milk chocolate, semi-sweet chocolate, vanilla extract, and banana liqueur. Cook over low heat, whisking the entire time until the chocolate melts, and the mixture is thick enough to coat the back of a wooden spoon thickly. This can take anywhere from 2-6 minutes. Be sure not to let it scorch.
  • Strain the mixture into a Ziploc bag. Seal the Ziploc bag, immerse it in the ice bath and leave until completely cool. Churn in the ice cream maker according to manufacturer’s instructions, or place in the refrigerator overnight to steep, then churn. Transfer ice cream to a container with a tight-fitting lid and place in the freezer to harden.
  • To serve, drizzle with caramel sauce.
  • Makes a little over a quart of ice cream.

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