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© Chas Plummer. Food styling by Alison Attenborough.

Recipe Summary

active:
10 mins
total:
4 hrs 30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender, puree the bananas with the milk, sugar, vanilla, and salt until smooth. Transfer to a bowl and stir in a heavy cream and milk chocolate.

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  • Pour the banana custard into an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to an airtight container and freeze until firm, at least 4 hours. Let stand at room temperature for 10 minutes before serving.

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