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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
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1 ½ Tbsp. of bourbon vanilla extract
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1 Can or 16 oz. of full-fat coconut cream
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4 Medium frozen ripe bananas (4”-5” or 10-12 cm LONG, See Chef Notes)
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2 Tbsp. of cacao chips
Tools
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Food Processor or blender
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Measuring Cups/Spoons
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Ice Cream Maker or if using Frozen Glass Bowl for Self Churning, Extra time is required
Instruction for Ice Cream Machine Use
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Blend all ingredients in food processor or blender, Placing liquid first (EXCEPT 1 TABLESPOON OF THE CACAO NIBS)
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Scrape sides of processor or blender to ensure fully mixed
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Turn on Ice Cream Machine
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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
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Blend all ingredients in food processor or blender, Placing liquid first (EXCEPT 1 TBSP. OF THE CACAO NIBS)
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Scrape sides of processor or blender to ensure fully mixed
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Remove bowl from freezer and pour blended ingredients inside
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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
Storage
Store in sealed container in freezer, serve with homemade whipped cream and chocolate sauce
Chef Notes
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Freezing bananas optional: Peel and cut into small slices, place in plastic bag in freezer overnight for 8 hours
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Place coconut cream in refrigerator overnight to thicken (OPTIONAL)
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The darker the banana the sweeter
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