Author Notes
Homemade banana chocolate chip ice cream pops dipped in chocolate! Perfect for the summer or a treat on the go! —Daniella Fishbein
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Ingredients
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1/2 pinch
half and half
-
3/4 cup
sugar
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Pinch
salt
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1
egg yolk
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1/2 pint
heavy cream
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1 1/2 ounces
evaporated milk
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1 teaspoon
vanilla extract
-
1 teaspoon
maple syrup
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1/2 cup
mini chocolate chips
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2
ripe, mashed bananas
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1 cup
dark chocolate
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2 tablespoons
coconut oil
Directions
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Heat half and half, sugar and salt in a saucepan over medium heat.
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Once warm and sugar is dissolved, temper in your egg yolks.
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While constantly stirring, cook the egg and milk mixture low and slow until it thickens just enough to coat the back of your wooden spoon.
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Strain mixture into a bowl over an ice bath and stir until cool.
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Stir in your heavy cream, evaporated milk, vanilla and maple syrup.
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Add your mashed bananas and churn in your ice cream machine.
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Once you see your ice cream start to thicken up, add in your mini chocolate chips.
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Pour into your mold and freeze over night!
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In the morning, melt dark chocolate and coconut oil and cool at room temperature.
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Remove pops from the mold and dunk half way into the chocolate dip and watch the magic happen!
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Add any special add ons you’d like (walnuts, sprinkles, even more chocolate chips!) to the chocolate as soon as you dip.
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Freeze until ready to enjoy!
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