Chocolate Chocolate Raspberry Swirl Banana Ice Cream

June 7th, 2013 1:44 pm by Kelly Garbato

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Raspberries aren’t really my first choice for ice cream – all those annoying little seeds, sticking in between your teeth and interrupting the otherwise smooth, creamy ice cream texture. Nevertheless, it was only a matter of time before I decided to try a raspberry banana ice cream flavor! (I JUST CAN’T HELP MYSELF.) In order to keep the seeds to a minimum – or at least concentrate them in one area – I cooked the raspberries down into a thick jelly, added some chocolate chips, and swirled the resulting sauce into a batch of chocolate ice cream. As you can imagine, the result was rich and indulgent and totally worth tolerating a few pesky raspberry seeds.

fwiw, the chocolate raspberry sauce also makes a pretty awesome ice cream topping, warm or cold. The more you know!

 

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Chocolate Chocolate Raspberry Swirl Banana Ice Cream

(Makes about a quart of ice cream.)

Ingredients

2 cups raspberries, fresh or frozen
2 tablespoons sugar
1/4 cup chocolate chips
1 teaspoon coconut oil

4-5 overripe bananas, peeled, sliced and frozen
3 tablespoons cocoa powder
1 teaspoon vanilla extract
powdered sugar or another vegan sweetener, if needed
a splash of non-dairy milk or creamer, if needed

Directions

1. Begin by making the chocolate raspberry sauce. In a small saucepan, combine the raspberries and sugar. Cook on medium heat, stirring frequently, until the raspberries break down and the sauce thickens up a bit (about 15 minutes). Add the chocolate chips and coconut oil and cook until melted, continuing to stir all the while. Remove from heat and allow to cool to room temperature.

2. Once the sauce has cooled, make the ice cream base. Place the bananas in the food processor and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!

Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.

Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.

3. Add the cocoa powder and vanilla and pulse until blended. Same the batter and add extra cocoa or vanilla to taste. If the bananas aren’t sweet enough for you (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste.

4. Transfer the ice cream and chocolate raspberry sauce to an airtight container. Alternate layers of ice cream and chocolate raspberry sauce, gently stirring with a butter knife as you go. (Four to six layers works well.) Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).

Pro tip: if you don’t use all the chocolate raspberry sauce, store it in an airtight container in the fridge. It makes for a most delicious ice cream topping!

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