HOMEMADE CHOCOLATE BANANA ICE CREAM – A CLASSIC-STYLE TREAT

As promised, here is a recipe for a homemade ice cream closer to the classic texture. It requires a bit more effort to avoid ice crystals by stirring frequently during freezing. While I stirred manually, ice cream machines for home use exist—if anyone has one, share your experience! Does it really match store-bought ice cream?

🕒 Prep Time: 10 min

🍳 Freeze Time: ~5 hours (with frequent stirring)
🍽️ Yields: 6 servings

Ingredients

60 g dark chocolate
1 tsp cocoa powder
150 ml whole milk
1 very ripe banana
1 tbsp rum
Sugar (optional, to taste)

Instructions

Heat milk gently in a saucepan. Add chopped dark chocolate and stir until melted—do not boil. Mix in cocoa powder.
In a blender, combine banana, chocolate milk mixture, and rum. Blend for 1 minute until smooth.
Taste the mixture; add sugar if desired. If adding sugar, warm slightly and stir until fully dissolved.
Pour the mixture into a plastic container with a lid and freeze.
After 45 minutes, stir the ice cream vigorously for about 1 minute to break up ice crystals. Return to freezer.
Continue stirring every 30 minutes for about 5 hours. This manual stirring helps achieve a creamy texture.
After the final stir, freeze until firm. Serve and enjoy. Store leftovers in the freezer.

💡 Tips

Use very ripe bananas for natural sweetness and creamy texture.
Stirring frequently prevents large ice crystals and improves smoothness.
Adding rum helps soften the ice cream and enhances flavor.
For a quicker process, use an ice cream maker if available.

🎉 Perfect For

Homemade frozen desserts
Chocolate and banana lovers
Creamy, dairy-based treats
Family gatherings and summer treats

📝 Final Thoughts

This homemade chocolate banana ice cream offers a rich, creamy texture reminiscent of classic ice cream with a fruity twist. Though it takes patience, the rewarding result is a delicious treat you can enjoy anytime.