Caramel Banana Chocolate Chip Ice Cream – a delicious recipe with bananas, light cream, sugar, egg yolks, lemon juice, chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Peel the bananas.
2
Using a slotted spoon, smash them to a rough-textured consistency in a stainless steel bowl.
3
Cover with film wrap and set aside.
4
Place 1/2 cup of sugar and the lemon juice in a 2 1/2-qt saucepan.
5
Stir with a whisk to combine (the sugar will resemble moist sand).
6
Caramelize the sugar for 5 to 6 minutes over medium-high heat, stirring constantly with a whisk to break up any lumps (the sugar will first turn clear as it liquefies, then light brown as it caramelizes).
7
Reduce the heat to medium.
8
Carefully and slowly pour the heavy cream, then the half-and-half into the caramelized sugar (the mixture will steam and boil rapidly as the cream is added).
9
Add 1/2 cup of sugar and whisk to dissolve.
10
Bring to a boil, about 5 minutes.
11
Combine all the ingredients and freeze.
1780
kcal
Calories
119
g
Fat
152
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/4 pounds bananas peeled, 2 cups light cream (half&half), 1 1/2 cups sugar granulated, 6 each egg yolks, and more.
Yes, Caramel Banana Chocolate Chip Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
