Here’s a naturally sweet and creamy Banana Choco Chip Ice Cream recipe—simple, flavorful, and full of texture from real banana and dark chocolate chips:
Banana Choco Chip Ice Cream Recipe
Servings: 6–8
Time: 4–6 hours (including chilling and freezing)
Ingredients
- 3 ripe bananas (mashed or pureed)
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup sweetened condensed milk
- 1/4 cup sugar (optional, based on banana ripeness)
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips or finely chopped dark chocolate
- 1 tbsp lemon juice (to prevent banana from browning)
Instructions
- Prepare the Bananas
Mash or puree the bananas with the lemon juice until smooth. If you prefer bits of banana texture, mash lightly by hand. - Make the Base
In a bowl, combine the mashed banana, whole milk, heavy cream, sweetened condensed milk, vanilla extract, and sugar (if using). Mix until smooth and well combined. - Chill the Mixture
Cover and refrigerate for at least 4 hours or overnight until thoroughly chilled. - Churn the Ice Cream
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically 20–30 minutes. - Add Chocolate Chips
During the last few minutes of churning, add the mini chocolate chips or chopped chocolate and let them mix in evenly. - Freeze to Set
Transfer to a container and freeze for at least 4 hours until firm. - Serve
Let the ice cream sit at room temperature for a few minutes before scooping. Enjoy the creamy banana base with pops of chocolate crunch in every bite.
This version keeps the banana front and center, with just enough chocolate for contrast. Want to turn this into a chunky monkey-style version with walnuts?
