Banana Fudge Ice Cream
This creamy homemade banana fudge ice cream is so good you'll want to keep the recipe! It's also easy to adapt and use your favorite chocolate bar instead of fudge.
This creamy homemade banana fudge ice cream is so good you'll want to keep the recipe! It's also easy to adapt and use your favorite chocolate bar instead of fudge.
- Carbohydrate 1.395 g
- Cholesterol 68.5 mg
- Fat 18.5 g
- Fiber 0 g
- Protein 1.025 g
- Saturated Fat 11.516 g
- Serving Size 1 1 Serving (77g)
- Sodium 19 mg
- Sugar 1.395 g
- Trans Fat 0.953999999999999 g
- Calories 172 calories
Step-by-step
- Mash the bananas thoroughly with a fork until you have a puree.
- Add the cream, milk and icing sugar and mix together with the fork.
- Turn the ice cream maker on and pour the banana cream mixture into it.
- After about 10 minutes when the ice cream is beginning to set, add the chunks of fudge and let the ice cream maker continue beating for another 5 minutes.
- Scoop the ice cream into a container and put in the freezer until you're ready to eat it.
Traditional custard-based ice creams require stovetop cooking, tempering egg yolks, and long chilling phases before churning. This uncooked fruit-and-cream method bypasses the thermal phase entirely, relying instead on high-fat dairy solids and mechanical aeration to build body. Double cream provides 48 percent butterfat, which coats the tongue and slows down melting rates compared to lighter bases. Freezing point depression is managed here by the high sucrose concentration in both the icing sugar and the chocolate-covered fudge chunks, preventing the frozen mass from turning into a solid block of ice.
Mashing ripe bananas thoroughly releases pectin and simple sugars, creating a smooth base that emulsifies naturally with the milk fats. Whole fruits introduce water content that can form sharp ice crystals if not managed correctly. Pouring the liquid base into a pre-chilled ice cream maker running continuously prevents large crystal formation by constantly shearing the liquid as it solidifies. Adding solid mix-ins too early causes them to sink or jam the paddle mechanism. Introduce chopped chocolate fudge precisely at the ten-minute mark when the surrounding base reaches a slushy, semi-set consistency that can suspend heavier chunks evenly.
Scaling quantities upward requires monitoring the total volume against the capacity of the churning bowl. Overfilling an ice cream maker traps air inadequately, resulting in a dense, icy texture instead of a smooth emulsion. Transfer the finished dessert into an airtight container and press parchment paper directly against the surface to prevent freezer burn during storage windows exceeding 48 hours.
