Banana Ice Cream - With Crunchy Chocolate Cones
This banana ice cream is smooth, creamy, and coated in a thin chocolate shell that cracks with every bite—easy to make and just 10 minutes of prep.
Equipment
- Blender or food processor
- Plastic Piping bags
- Large bowl (for warm water)
- Card or spatula (to spread chocolate)
- Tape or clips (to seal the bags)
Ingredients
Chocolate Shell (For 1 ice cream cone)
- 20 g dark chocolate (⅕ of a dark chocolate bar)
Matcha Banana Ice Cream Filling (For 1 ice cream cone)
- 200 g frozen banana (About 2 large bananas, cut into chunks and frozen overnight.)
- 50 g Greek Yogurt (Optional; Adding Greek yogurt can make the ice cream less icy and more creamy.)
- 1 tbsp Matcha powder
Chocolate Banana Ice Cream Filling (For 1 ice cream cone)
- 200 g frozen banana (About 2 large bananas, cut into chunks and frozen overnight.)
- 50 g Greek Yogurt (Optional; Adding Greek yogurt can make the ice cream less icy and more creamy.)
- 1 tbsp Cocoa powder
Berry Banana Ice Cream Filling (For 1 ice cream cone)
- 100 g frozen banana (About 1 large banana, cut into chunks and frozen overnight.)
- 100 g frozen berries (I used frozen strawberries. You can also use frozen blue berries, raspberries, or a mix of berries.)
- 50 g Greek Yogurt
Mango Banana Ice Cream Filling (For 1 ice cream cone)
- 100 g frozen banana (About 1 large banana, cut into chunks and frozen overnight.)
- 100 g frozen mango chunks
- 50 g Greek Yogurt
Toppings (Optinal)
- 1 tbsp freeze dried strawberries
- 1 tbsp coconut flakes
- 1 tbsp M&M
- 1 tbsp chopped pistachios
Instructions
- Add frozen banana, Greek yogurt, and matcha/cocoa powder (or frozen mangoes/berries) into a blender.
- Blend until smooth and creamy (soft-serve texture). Store the prepared filling in the freezer.
- Put 20g of dark chocolate into a piping bag.
- Fill a container with warm water (about 50°C / 120°F), then submerge only the chocolate side of the bag in the water for about 2 minutes, until fully melted. (Make sure the opening of the piping bag stays above water to prevent any water from getting inside.)
- Once melted, remove the bag and lay it flat on a surface. Use a card or the back of a knife to spread the chocolate into an even, thin layer inside the bag.
- Open the bag and gently blow air into it to separate the sides.
- Scoop the prepared ice cream mixture into the bag, filling it slightly above the chocolate layer (about 1 inch higher) for a more appetizing look.
- Optionally, add a scoop of toppings such as freeze-dried strawberries, coconut flakes, chopped nuts, or chocolate chips on top.
- Twist the piping bag to seal, then secure it with tape or a clip. Freeze for about 2 hours, or until fully set, before enjoying.