Ice Cream and Brownies

Bourbon Vanilla Chocolate Chip Ice Cream


Ice Cream Machine Use

Churning time: 15 minutes

Total: 20 minutes

Serves: 3-4 Ice Dishes


Frozen Bowl Use

Churning time: 3 hours turning every 30 minutes

Total: 3 hours 20 minutes

Serves: 3-4


Ingredients for Ice Cream Base


  • 1 ½ Tbsp. of bourbon vanilla extract

  • 1 Can or 16 oz. of full-fat coconut cream

  • 4 Medium frozen ripe bananas (4”-5” or 10-12 cm LONG, See Chef Notes)

  • 2 Tbsp. of cacao chips



  • Food Processor or blender

  • Measuring Cups/Spoons

  • Ice Cream Maker or if using Frozen Glass Bowl for Self Churning, Extra time is required

Instruction for Ice Cream Machine Use


  1. Blend all ingredients in food processor or blender, Placing liquid first                                               (EXCEPT 1 TABLESPOON OF THE CACAO NIBS)

  2. Scrape sides of processor or blender to ensure fully mixed

  3. Turn on Ice Cream Machine

  4. Add blended ingredients to spinning Ice Cream Machine (SEE CHEF NOTES)


Instruction for Frozen Bowl Use


Prep: Place Glass or Metal bowl in Freezer for 1 hour


  1. Blend all ingredients in food processor or blender, Placing liquid first                                             (EXCEPT 1 TBSP. OF THE CACAO NIBS)

  2. Scrape sides of processor or blender to ensure fully mixed

  3. Remove bowl from freezer and pour blended ingredients inside

  4. Place bowl back in refrigerator and turn the liquid every 30 minutes for 3 hours to make fluffy and prevent from freezing to a solid block




Store in sealed container in freezer, serve with homemade whipped cream and chocolate sauce


Chef Notes


  1. Freezing bananas optional: Peel and cut into small slices, place in plastic bag in freezer overnight for 8 hours

  2. Place coconut cream in refrigerator overnight to thicken  (OPTIONAL)

  3. The darker the banana the sweeter