© Chas Plummer. Food styling by Alison Attenborough.
Active Time
10 MIN
Total Time
4 HR 30 MIN
Serves : 4

How to Make It

Step 1    

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.

Step 2    

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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