Enough is enough with this bitter cold. I shouldn’t say that because we are only in January, and winter has a long way to go. Like most people, I hid indoors to avoid the dreaded polar vortex that gripped much of the country earlier this week. I know I am not alone in never wanting to hear that meteorology term ever again. With increased time at home and resolutions on the brain, I decided to tackle organizing our overcrowded freezer.
My ongoing issue with a surplus of overripe bananas taking up space continues, but I don’t always want to bake them away. Even though it didn’t make sense to whip up a cold treat during such frigid temperatures, I made a batch of easy banana chip ice cream that came together in a blender and did not require the stovetop. The end result was a frozen version of a chocolate covered banana that had me going for another scoop.
Banana Chip Ice Cream
Adapted from Food & Wine
3 ripe bananas
1-1/4 cups whole milk
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup heavy cream
3 ounces milk chocolate, roughly chopped
Puree the bananas, milk, sugar, vanilla extract and salt in a blender until smooth. Stir in the heavy cream and milk chocolate.
Transfer the mixture to an ice cream maker and churn following manufacturer’s instructions. Freeze the ice cream in an airtight container until firm before serving.