Homemade Chocolate Banana Ice Cream
Creamy, rich chocolate banana ice cream made with ripe bananas, cocoa, and honey. No ice cream machine required—just blend, freeze, and scoop for a naturally sweet frozen treat.
Equipment
- 1 | Medium saucepan |
- 1 | Immersion blender | or regular blender
- 1 | Freezer-safe container | with lid
- 1 | Spatula |
- 1 | Ice cream scoop |
Ingredients
- 4 | | ripe bananas | sliced
- 1 1/2 | cups | whole milk |
- 1/3 | cup | unsweetened cocoa powder |
- 1/4 | cup | honey |
- 1 | tsp | vanilla extract |
- 1 | | pinch of salt |
Instructions
- Slice bananas and place in a medium saucepan.
- Add milk, cocoa powder, honey, vanilla, and salt.
- Cook over medium heat 5–7 minutes, stirring, until bananas soften.
- Blend with an immersion blender until completely smooth.
- Cool slightly, then pour into a freezer-safe container.
- Freeze 4–6 hours until firm.
- Let sit 5 minutes at room temperature before scooping.
Notes
Store in an airtight container up to 2 weeks.
Press parchment on the surface to reduce ice crystals.
Use very ripe bananas for best sweetness and texture.
Dairy-free: swap milk for full-fat coconut milk.
Press parchment on the surface to reduce ice crystals.
Use very ripe bananas for best sweetness and texture.
Dairy-free: swap milk for full-fat coconut milk.