Banana, Walnut and Chocolate Chunk Ice Cream (No Egg)
By Joe
Source: America's Test Kitchen.
Like banana bread in ice-cream form: very ripe bananas blended into a sweet cream base, with toasted walnuts and dark chocolate chunks.
Always check the labels of the products you use.
Method
- 1
Sweet cream. Warm the cream, milk, sugar, syrup and salt in the saucepan until the sugar dissolves, then cool.
- 2
Blend. Blend the bananas with the lemon juice until smooth, then add the cooled cream mixture and vanilla and blend briefly to combine. The lemon helps keep the banana from turning grey. Chill for at least 4 h.
- 3
Toast the nuts. Roast the walnuts on the tray in a 180 °C (160 °C fan) oven for 7-8 min, until fragrant, then cool and chop roughly.
- 4
Churn. Churn the banana base for 20-30 min, until thick and pale gold.
- 5
Fold and freeze. Fold in the walnuts and chocolate, pack into the container and freeze, covered, for at least 4 h.
Storage
Keep covered in the freezer for up to 1 week; soften for 10 min in the fridge before scooping.
EU nutrition claims
- Low salt: 0.24 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 110 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
18.6 g per serving
37.2 % of the 50 g daily maximum · 74.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ice-cream maker
- medium saucepan
- whisk
- silicone spatula
- large jug
- freezer container with lid
- blender
- baking tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 356 kcal |
| Protein | 3.8 g |
| Carbohydrate | 30.2 g |
| of which sugars | 25.1 g |
| of which free sugars | 18.6 g |
| Fat | 25.7 g |
| of which saturates | 14.4 g |
| Fibre | 1.8 g |
| Salt | 0.26 g |
Protein per 100 kcal
1.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
