Homemade Banana Ice Cream with a Chocolate Layer
Healthy ingredients, ready in 5 minutes
Homemade banana ice cream? Yes, it really works! I was looking for quick ice cream recipes during this summer heat, and I saw a video on Instagram about a homemade, Magnum-style ice cream. I used that as inspiration and made my own version, but in a healthier way. I’m not saying it’s strictly diet, but it definitely isn’t full of unnecessary additives – and it will definitely help you survive the summer heat!
The base: frozen bananas
For this homemade ice cream recipe you need frozen bananas. It’s not just 5 minutes until the pieces are perfectly frozen, so make sure to allow freezing time. Also, you’ll need a strong blender that can handle ice. (Not the time to experiment – if you’ve never done it before, don’t risk breaking your machine.) I have just such a strong blender at home, and I’ve made frozen fruit ice cream in it before.
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Lunch and Dinner Ideas for Summer
Bring fresh, light, and vibrant flavors to your table with this collection of summer lunch and dinner recipes. You’ll also find zucchini-based dishes, refreshing pasta salads, and easy grilled meals, perfect for sunny days, garden lunches, or relaxed summer evenings.
All recipes are designed to be quick, simple, and nourishing, so you can enjoy cooking even on busy summer days.
Chocolate layer
The banana-based ice cream is enjoyable on its own. But this version, reminiscent of Magnum, has a real extra twist. A melted chocolate layer goes on top – once you pour it on, it almost immediately solidifies. I also sprinkled over some toasted, coarsely chopped almonds – so it got extra crunchy and more like the classic Magnum experience.
Honestly, I’m not claiming it’s exactly like the real thing, but I can say it’s unbelievably delicious! The chocolate coating did make things a bit tricky while eating – perhaps a thinner layer would have been enough… but well, I love chocolate so it was hard to skimp on it!
Well, let’s finally get to the recipe!
Homemade Banana Ice Cream with a Chocolate Layer
Ingredients
- 2 ripe bananas, sliced and frozen
- 8 g Bourbon vanilla paste (or if you want it entirely sugar-free, use natural vanilla paste)
- 15 g honey
- 60 g almond milk
For the chocolate layer:
- 60 g dark chocolate
- 10 g chopped almonds (available at Spar)
Instructions
- Roast the almonds in a dry frying pan. Be careful, as they burn quickly. Pour them into a bowl and set aside.
- Put the frozen banana slices into a blender, pour in the milk, add the honey and vanilla paste. Blend until creamy, then use a spoon to divide the mixture into three small bowls.
- Break the chocolate into small pieces and place in a glass bowl. Melt in the microwave and drizzle over the ice cream.
- Sprinkle the toasted almonds on top of the melted chocolate.
- Consume immediately, and put whatever you eat later in the freezer.
- If you put it in the freezer and then eat it, you have to wait 10-15 minutes for it to return to a consumable consistency.
Calories and macros
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