Okay so before you click away because you don’t own an ice cream maker, know this.. I don’t either! All you need is frozen bananas, a food processor or blender, and a sweet tooth to make this delicious homemade ice cream. I made up a batch of flourless brownies that ended up not looking so hot after I cut them, so I decided to crumble them and add to the mix, keeping them gluten-free friendly and the only sugar in the entire mix was in the brownies. I love my Ben & Jerry’s, but after making this guilt-free batch of ice cream, I may never go back to store-bought!
(makes 2-3 servings)
2 bananas, peeled and cut into disks
3 Tbs unsweetened cocoa powder
2 Tbs milk
½ tsp vanilla extract
For flourless brownies:
1 ½ cups semi-sweet chocolate chips
¾ cup (1 ½ sticks) unsalted butter
2 Tbs water
¼ cup unsweetened cocoa powder
1/3 cup sugar
1 tsp vanilla extract
Place sliced bananas in a zip-lock bag and place in the freezer overnight.
Preheat oven to 325 degrees F (163 degrees C) and butter a 9 inch baking dish or cake pan.
(1.) In a medium sized saucepan, heat chocolate chips, butter, and water over low heat. Stir constantly until the chocolate chips and butter are completely melted and smooth. Stir in cocoa powder, remove from heat, and set aside. (2.) In a medium sized bowl, beat eggs and sugar until thick, about 5 minutes. Stir in vanilla extract. (3.) Fold in about 1/3 of the egg mixture into the chocolate mixture. (4.) Continue to fold in remaining egg mix slowly until completely mixed. Pour into prepared baking dish and place in the oven to bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
(5.) Let brownies cool for about an hour (middle will sink slightly). Use a fork to shred the brownies into small crumbles. Cover with foil and place in the refrigerator to chill overnight.
Now we’re ready to put everything together!
(6.) Place frozen bananas, cocoa powder, milk, and vanilla extract in a food processor or blender. (7.) Process until bananas are completely blended in and mix is smooth. You may way to pause a few times to scrape down the sides of the processor and break up large chunks of bananas. When finished you should have a soft serve-like ice cream. Now comes the hardest part… not eating it! This ice cream is honestly perfect just like this, but if you want to take it even further, you have to add the brownie crumbles! (8. & 9.) Transfer ice cream to a container that has an air-tight lid. Fold in about 1 cup of the brownie crumbles (what you do with the leftover, I leave up to you!) until mixed evenly. Put the lid on the container and place ice cream in the freezer to harden up overnight.
When ready to serve, scoop it out, top with a cherry (and sprinkles!) and serve right away.
Tagged: banana ice cream, chocolate and banana ice cream, chocolate fudge brownie and banana ice cream, gluten free ice cream, healthy homemade ice cream, homemade banana ice cream, ice cream in a food processor, ice cream without an ice cream maker