Monday, February 16, 2009

Chunky Banana Nut Chip Ice Cream

I have been searching online for some new ice cream recipes. We have been making batch after batch of ice cream that has tasted okay, but not great. I called my friend Carey for advice; I knew she has had success making all sorts of varieties of homemade ice cream. She in turn passed along several of her family's favorites--this recipe was the first one we tried.

This ice cream was absolutely DELICIOUS!! Oh my! I kept eating spoonful after spoonful like I had no self-control. From the gourmet to the picky eater, this recipe is a definite keeper for our family. Thank you Carey!


3 ripe bananas, broken into chunks
2 1/4 teaspoons lemon juice
1 teaspoon vanilla extract
3/4 cup sugar (use 2/3 cup sugar if your bananas are extremely ripe)
1 cup half & half
1/2 cup milk
1/4 cup + 2 tablespoons walnuts
1/4 cup + 2 tablespoons miniature chocolate chips (or regular-size chocolate chips, chopped)


1. Chop walnuts. Toast in small skillet over medium heat until aromatic and lightly brown, about 5 minutes. Watch carefully and stir often. Remove from burner and set aside.

2. In blender or food processor, combine bananas, lemon juice, vanilla, sugar, milk, and half & half. Puree until smooth.

3. Transfer mixture into freezer canister of an ice cream maker and freeze according to manufacturer's instructions.

4. When ice cream begins to stiffen, add walnuts and chocolate chips.

5. Transfer to container and freeze for 3-5 hours, or until ice cream has hardened.

Recipe from; Modifications mine.

Click here for a printable version of this recipe.

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