Banana, Walnut and Chocolate Chunk Ice Cream (No Egg)
Inspired by techniques from America's Test Kitchen.
Like banana bread in ice-cream form: very ripe bananas blended into a sweet cream base, with toasted walnuts and dark chocolate chunks.
Always check the labels of the products you use.
Method
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Equipment
- ice-cream maker
- medium saucepan
- whisk
- silicone spatula
- large jug
- freezer container with lid
- blender
- baking tray
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 356 kcal |
| Protein | 3.8 g |
| Carbohydrate | 30.2 g |
| of which sugars | 25.1 g |
| of which free sugars | 18.6 g |
| Fat | 25.7 g |
| of which saturates | 14.4 g |
| Fibre | 1.8 g |
| Salt | 0.26 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Base
- 2 very ripe bananas, peeled about 240 g peeled
- 1 tbsp lemon juice
- 420 ml double cream
- 180 ml whole milk
- 90 g caster sugar
- 60 g light corn syrup or glucose syrup
- 1.5 g fine sea salt or table salt about ¼ tsp
- 1 tsp vanilla
Mix-ins
- 40 g walnut halves
- 50 g dark chocolate, chopped into small chunks
- 1
Sweet cream. Warm the cream, milk, sugar, syrup and salt in the saucepan until the sugar dissolves, then cool.
- 2
Blend. Blend the bananas with the lemon juice until smooth, then add the cooled cream mixture and vanilla and blend briefly to combine. The lemon helps keep the banana from turning grey. Chill for at least 4 h.
- 3
Toast the nuts. Roast the walnuts on the tray in a 180 °C (160 °C fan) oven for 7-8 min, until fragrant, then cool and chop roughly.
- 4
Churn. Churn the banana base for 20-30 min, until thick and pale gold.
- 5
Fold and freeze. Fold in the walnuts and chocolate, pack into the container and freeze, covered, for at least 4 h.
Storage
Keep covered in the freezer for up to 1 week; soften for 10 min in the fridge before scooping.
