Imported from Instagram
Homemade Banana Ice Cream: Chocolate, Pistachio, and Coffee
Three creamy ice creams made with frozen overripe bananas as the base: chocolate with hazelnuts, pistachio with amaretto-soaked pistachios, and coffee with Baileys and dark chocolate. They require no dairy or gluten; the banana provides sweetness and a very creamy texture when blended frozen.
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Ingredients
- 18 Overripe bananas (Peeled, cut into pieces, and divided into 3 portions of 6 bananas; freeze for at least 6 hours.)
- 60 g Unsweetened cocoa powder (10 g per banana, for the chocolate ice cream.)
- 30 g Hazelnuts (To blend with the chocolate mixture.)
- Raisins (For decorating the chocolate ice cream; previously macerated in rum. Quantity unspecified.)
- Rum (For macerating the raisins; quantity unspecified.)
- 140 g Pistachio cream (To blend with one portion of 6 frozen bananas.)
- Pistachios (For decorating; previously macerated in amaretto. Quantity unspecified.)
- Amaretto (For macerating the pistachios; quantity unspecified.)
- 15 g Instant coffee (For the coffee ice cream.)
- 15 ml Baileys (For the coffee ice cream.)
- 70% cocoa chocolate (Chopped or broken into pieces for decorating the coffee ice cream; quantity unspecified.)
Steps
- 1
Peel the 18 overripe bananas and cut them into medium-sized pieces. The riper they are, the sweeter and creamier the result will be.
- 2
Divide the pieces among three equal containers, approximately 6 bananas per container. Place all three containers in the freezer for at least 6 hours, until the bananas are completely frozen.
- 3
Before preparing the chocolate ice cream, macerate some raisins in rum to use as a topping. The quantity and maceration time are up to you.
- 4
Take out one portion of 6 frozen bananas and separate them slightly if they are stuck together. Place them in a high-powered blender or food processor.
- 5
Add 60 g unsweetened cocoa powder and 30 g hazelnuts to the frozen bananas.
- 6
Blend at maximum speed, pausing to scrape down the sides if necessary, until you obtain a thick, smooth, very creamy mixture with no visible ice crystals.
- 7
Serve the chocolate ice cream immediately or transfer it to a freezer-safe container. Finish with the rum-macerated raisins.
- 8
For the pistachio ice cream, place the second portion of 6 frozen bananas in the blender or food processor.
- 9
Add 140 g pistachio cream and blend until smooth and delicious. Stop the appliance when the mixture is creamy and no large pieces of banana remain.
- 10
Decorate the pistachio ice cream with pistachios previously macerated in amaretto. Serve immediately or freeze it in an airtight container.
- 11
For the coffee ice cream, place the third portion of 6 frozen bananas in the blender or food processor.
- 12
Add 15 g instant coffee and 15 ml Baileys.
- 13
Blend at maximum speed until the mixture is creamy and airy. If necessary, stop the blender to push the mixture toward the blades and continue until everything is incorporated.
- 14
Serve the coffee ice cream and finish with 70% cocoa chocolate, preferably chopped or broken into pieces to add a crunchy touch.
Notes
The recipe produces three flavors from a frozen banana base. Since the ice cream is made with frozen fruit, it has the best texture immediately after blending; if frozen for longer, let it rest for a few minutes at room temperature before serving and blend it briefly again if it is very firm. The quantities of the toppings and the liqueurs used for macerating are not specified in the audio.
Nutrition per serving
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