Cherry Chocolate Chip Ice Cream
When you’re hankering for a fancy banana split with all the fixin’s, make this dessert. It includes everything you love about the classic dessert—including the bananas, which are frozen and blended in as the creamy base.
Remember to freeze any ripe bananas that you don’t get around to eating. That way, you’ll always be able to whip up this dairy-free, no-ice-cream-maker-required treat.
Prep and Cook Time
4 hours (15 minutes hands-on)
- 3 frozen medium bananas, peeled and cut into 1/2-inch coins
- 2 1/2 cups (340 grams) frozen pitted dark sweet cherries
- 1/2 cup cherry juice
- 1 teaspoon vanilla extract
- Kosher salt
- 1/2 cup dark chocolate chips
- 1/2 cup toasted almond slices
For the Ganache
- 1/2 cup full-fat coconut milk
- 4 ounces dark chocolate, chopped
- Kosher salt
Toss the frozen banana and cherries, cherry juice, vanilla extract, and a pinch of salt into a food processor.
Pulse until the fruit is uniformly chopped. Then, blitz for 1 to 2 minutes until the mixture takes on the texture of soft serve ice cream.
Add the chocolate chips and pulse 3 to 5 times or until combined.
Pour the mixture into an airtight container. Cover and freeze for at least 4 hours and up to two weeks. (Feeling impatient? Go ahead and eat it now. Just tell your guests it’s Cherry Chocolate Chip Soft Serve.)
When you’re ready to serve, take the ice cream out of the freezer to soften a bit. You can eat it as-is, or you can go all-out and make ganache to serve with it. In a small saucepan, warm the coconut milk over medium heat until it simmers.
Put the chocolate in a big bowl. Add the hot coconut milk and a pinch of salt. Let it sit for 1 to 2 minutes.
Then, stir as the hot coconut milk melts the chocolate. Keep stirring until smooth and well combined.
Scoop the ice cream into serving bowls. Top with ganache and sliced almonds, and serve immediately.
Reprinted from “Ready or Not! 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo” by Michelle Tam and Henry Fong. Published by Andrews McMeel Publishing.