Chocolate and banana ice cream with a generous splash of Baileys Irish Cream. There’s no need for an ice cream maker – and better still, no stirring or blending while the mixture freezes! It really is as easy as one, two, three: make the mixture, freeze it, then serve. The result is wonderfully smooth, without icy crystals, and tastes even better than ice cream from your favourite parlour. Naturally, because of the alcohol, this recipe isn’t suitable for children. But… perhaps that’s no bad thing – you won’t have to share it!
Makes about 750 ml.
Ingredients for chocolate, banana and Baileys ice cream:
- 170 g dark chocolate, finely chopped
- 280 ml milk
- 280 ml Baileys Irish Cream
- 3 medium very ripe bananas, peeled
- 45 ml dark rum
In a small saucepan, heat the milk and chocolate together, stirring occasionally until the chocolate has completely melted and the mixture is smooth. Remove from the heat and leave to cool slightly.
In a separate bowl or jug, blend the Baileys, bananas and rum until completely smooth. Add the chocolate mixture and blend again until fully combined. Pour into a freezer-safe container and cover. Chill thoroughly, then freeze for at least 8 hours, or preferably overnight.
Store in the freezer. Thanks to the generous amount of alcohol, the ice cream remains scoopable and doesn’t freeze solid.
Enjoy!
Recipe inspiration: Ready for Dessert by David Lebovitz.
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