Ingredients for Banana Chocolate Chip Ice Cream
- Low Fat Evaporated Milk
- Mashed Banana
- Low Fat Yogurt
- Low Fat Milk
- Maple Syrup
- Vanilla Essence
- Chocolate
How to Make Banana Chocolate Chip Ice Cream
- Pour 1 can (13.5 oz) evaporated milk into a loaf pan (approximately 9x5 inches), cover tightly with foil, and freeze until firm but not solid (approximately 2-3 hours).
- In a food processor, combine the frozen evaporated milk, 3 ripe bananas (approximately 1.5 lbs), 1 cup plain yogurt, 2 tablespoons maple syrup, and 1 teaspoon vanilla extract. Process until smooth and creamy.
- Pour the mixture into a 15cm x 25cm loaf pan (approximately 6x10 inches), cover tightly, and freeze until firm but not solid (approximately 1-2 hours).
- Remove from freezer, process again briefly until smooth. Stir in ½ cup semi-sweet chocolate chips (or carob chips for diabetics). Pour back into the loaf pan, cover tightly and freeze for at least 3 hours, or until completely solid. Let sit at room temperature for 10-15 minutes before scooping to achieve optimal texture.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
89g
Fat
25g
Carbs
11g
