My Ultra Decadent Chocolate Ice Cream recipe from Week #5 is one of my favourites, and I’ve discovered a super simple way to make the recipe egg-free: mashed banana. The addition of gooey, ripe banana adds that little extra depth and scoopability to the ice cream, compared to some other egg-free chocolate ice cream recipes that use only chocolate, sugar, and milk or cream. And since this recipe uses a relatively large amount of cocoa, you don’t even notice the taste of the banana!
Use ripe and speckly bananas for this recipe (ones that look like this). Be sure the bananas aren’t over-ripe (i.e. very high percentage of brown patches), as this will introduce a slightly boozy overtone to the ice cream. But hey, you might enjoy that too!
Egg -Free Ultra Decadent Chocolate Ice Cream (makes about 0.75 L)
1/2 cup mashed ripe banana
3/4 cup Dutch processed cocoa powder
3/4 cup white sugar
2 1/2 cups half-and-half cream
- Place the banana, cocoa powder, sugar, and 1 cup of the cream into a blender. Blend on medium-low speed until smooth, scraping down the sides as required.
- Add the remaining cream and give it another whirl until the mixture is very smooth.
- Chill overnight in the fridge.
- Pour the mixture into an ice cream maker and prepare according to the manufacturer’s instructions.