Banana Fudge Swirl Ice Cream
The recipe Banana Fudge Swirl Ice Cream can be made in around 45 minutes. This recipe makes 1 servings with 229 calories, 3g of protein, and 7g of fat each. For 92 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 210 people have made this recipe and would make it again. It is perfect for Summer. It is brought to you by Chocolate Moosey. If you have water, corn syrup, dutch process cocoa powder, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns a rather bad spoonacular score of 31%. Try Coffee Fudge Swirl Ice Cream, Peanut Butter Fudge Swirl Ice Cream, and Candy Cane Fudge Swirl Ice Cream for similar recipes.
Servings: 1
Ingredients:
1/2 ounce semisweet or bittersweet chocolate, chopped
2 tablespoons corn syrup
2 tablespoons Dutch cocoa powder
1/4 cup water
Equipment:
sauce pan
whisk
food processor
bowl
Cooking instruction summary:
In a small saucepan, whisk together the water, cocoa, and corn syrup. Bring to a boil, stirring frequently. Turn the heat down to low and simmer 3 minutes. Remove from the heat and stir in the chocolate until melted. Set aside to cool.Process the frozen banana slices in a food processor for a few minutes until smooth (if the mixture is too crumbly and won't smooth out, press the mixture together and it'll smooth out). Spoon half of it into a freezer-proof bowl. Pour the fudge sauce on top (if you don't use all of it, refrigerate leftover sauce). Spoon the rest of the ice cream on top. Freeze for at least an hour before serving.
Step by step:
1. In a small saucepan, whisk together the water, cocoa, and corn syrup. Bring to a boil, stirring frequently. Turn the heat down to low and simmer 3 minutes.
2. Remove from the heat and stir in the chocolate until melted. Set aside to cool.Process the frozen banana slices in a food processor for a few minutes until smooth (if the mixture is too crumbly and won't smooth out, press the mixture together and it'll smooth out). Spoon half of it into a freezer-proof bowl.
3. Pour the fudge sauce on top (if you don't use all of it, refrigerate leftover sauce). Spoon the rest of the ice cream on top. Freeze for at least an hour before serving.
Nutrition Information:
covered percent of daily need
