Banana Chocolate-Chunk Ice Cream
Take vanilla ice cream from simple to scrumptious by blending it with banana chunks, toasted coconut, and shards of bittersweet chocolate.
- Total Time:
- Yield: Makes 1 quart
Photography: Jonathan Lovekin
Source: Martha Stewart Living, October 2004
- 1/2 cup plus 2 tablespoons shredded sweetened coconut
- 2 pints vanilla ice cream, slightly softened
- 5 ounces best-quality bittersweet chocolate, coarsely chopped
- 2 small bananas, cut into 1/2-inch chunks
Preheat oven to 350 degrees. Spread coconut evenly on a rimmed baking sheet; toast in oven, tossing about halfway through, until pale golden brown, 3 to 5 minutes. Let cool completely.
Mix ice cream, chocolate, banana, and 1/2 cup toasted coconut in the bowl of an electric mixer fitted with the paddle attachment until combined, about 1 minute. Press mixture into a 1-quart airtight container; freeze until firm, about 50 minutes. Serve scoops of ice cream sprinkled with remaining 2 tablespoons coconut.