Comments on: Chocolate Banana NO Ice Cream

By: NanaBread

NanaBread — Wed, 14 Jul 2010 20:12:53 +0000

I tried this from memory and screwed it up, and it was still delicious! I added Tablespoons of cocoa instead of teaspoons, so I had to add a little more honey to cut it, but it was still wickedly chocolatey and delicious. It’s good frozen as a treat, but I also thawed one cup and stirred it into a brownie recipe today. They came out super chocolatey (I know, I’ve said that twice now) and delicious. It added tremendous flavor without screwing up the texture of the brownies. I’m thinking of adding it to pancake or waffle batter next! There’s no telling what I might add this miracle mixture to next.

By: h420ad

h420ad — Mon, 28 Jun 2010 00:17:44 +0000

I made this last week and it was so good! I needed to hide it from my daughter so she didn’t eat it all.

By: westmonster

westmonster — Fri, 21 May 2010 15:07:50 +0000

“Yum” is what it sounds like…!

By: sweepea

sweepea — Fri, 14 May 2010 02:01:20 +0000

STORAGE UPDATE: was cleaning out the deep freeze and found an uneaten jar of this from july ’09. i know, shocking some was left. nonetheless, it was in perfect condition, with a scant few ice crystals that did NOT impact the taste. i just set that sucker out on the counter to thaw a bit, and used it as an inducement to keep cleaning the freezers. YUM! good news for bad bananas! and i swear i get a little potassium/magnesium hit off of the banana/choc mouthful!

By: uyzie

uyzie — Wed, 09 Dec 2009 20:32:38 +0000

The two best things about this recipe are how easy it is to make, and how not guilty I feel when I pull the container out of the freezer and eat a pint of this for dinner.

As an added bonus– for all lactose-intolerant people (like myself), this gives you a totally ice-cream fix without any dairy to give you trouble later!

I modified this recipe only a tiny bit the second time I made it and came up with exactly what I was looking for– a chocolate peanut butter banana ice cream. All you have to do is add about 2-3 tablespoons of peanut butter while you’re blending.

One other trick that I’ve found to speed up the process on the back end is to cut and freeze the bananas ahead of time. That way, the mixed substance only needs about 15-20 mins in the freezer to get a little more solid. (I throw my bananas in the freezer when I leave for work in the morning, so I can make it when I get home at night and enjoy for desert with minimal waiting time!)

By: mstrupeck

mstrupeck — Tue, 03 Nov 2009 15:58:19 +0000

wow this sounds like it could be a really great dessert! can’t wait to try it!

By: sweepea

sweepea — Fri, 25 Sep 2009 14:49:38 +0000

i’m pleased so many are enjoying this treat! : ) yes, it is good (sometimes better if an emergency) just out of the blender, more like a mousse then. sometimes it can harden a bit, so i make a small batch, but soften as suggested in the recipe if this happens.

and… FLAVANOIDS!

By: xiuxiu

xiuxiu — Tue, 22 Sep 2009 14:11:30 +0000

one word: divine!

By: lilikoigal

lilikoigal — Fri, 18 Sep 2009 19:48:40 +0000

This is yummy! We have an abundance of apple bananas here in Hawaii and it’s a great way to use them.

I’m looking forward to tasting this frozen, and it’s so good right out of the blender I’m thinking I’ll use it room temp to top strawberries, pound cake or real ice cream.

I tried adding a little instant expresso (I used 1/4 tsp. Medaglia d’oro brand) and 1/8 tsp vanilla to the recipe and that’s very tasty too.

By: Tiff Smith

Tiff Smith — Thu, 17 Sep 2009 11:50:05 +0000

My newly diagnosed gluten & dairy intolerant 8 yr old thinks this is very yummy. She’s happy to substitute it for regular ice cream & I’m happy it’s so easy to make. Thanks for the great recipe.