No-Machine Chocolate-Banana Ice Cream

1. 1

   In a small heatproof bowl, combine the chocolate and milk.

2. 2

   Set the bowl over a saucepan of simmering water and stir occasionally until the chocolate is melted and smooth.

3. 3

   Remove the bowl from the heat.

4. 4

   Pour the liqueur into a blender or food processor fitted with the metal blade.

5. 5

   Add the bananas, rum, and the melted chocolate mixture and puree until smooth.

6. 6

   Pour the mixture into a shallow plastic container, cover, and freeze until solid enough to scoop, at least 8 hours, preferably overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.