Ice Cream Recipe – Banana & Chocolate

Ice Cream Recipe – Banana & Chocolate

by | Jul 21, 2021 | Desserts

Banana & Chocolate Ice Cream Recipe:

Ice Cream is a wonderful frozen dessert.

There are so many varieties and flavours.

I show you a very easy recipe and how you can make this amazing ice cream without having to use an ice cream maker.

The method for making this ice cream is very easy and it doesn’t involve using eggs. But in this particular ice cream recipe there is no need for eggs, making the process a bit easier.

So I have decided to share a banana & chocolate flavour ice cream recipe with you that is vary simple to make. It is extremely flavoursome and this banana & chocolate frozen dessert has an amazing texture too. Enjoy making and eating this beautiful banana & chocolate ice cream.

Have fun browsing the LifeStyle With Sharon Website for more dessert recipes.


Serves:
4 – 6 people

 


Great For:
dessert OR snack

 


Cooking Time:
5 mins prep & 5 hours freeze

 

Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.

Ingredients

  • 2 medium or 1 large banana
  • 100g chocolate chips
  • 250ml fresh cream
  • 1 tin of condensed milk – 376g tin
  • 1/2 tsp vanilla essence
  • 100g bar of milk chocolate

Banana & Chocolate Ice Cream – Method & Instructions

Chop banana into pieces about half an inch thick.

Put chopped banana into the food processor.

Pour the fresh cream in with the banana.

Add the tin of condensed milk into the food processor too.

The vanilla essence needs to be added and then give the mixture a blast in the food processor for a few minutes.

Your chocolate form the chocolate bar needs to be broken up and added to the mixture in the food processor.

Give the whole thing another quick blast in the food processor. You don’t have to do this for too long as you want some big pieces of chocolate as well as small pieces mixed in.

If you don’t have a food processor, then it can be made by hand in a mixing bowl.

You would just need to mush up the banana with a fork and cut the chocolate up with a knife or a pair of scissors.

Take the blade out of the food processor and then pour your mixture into a container.

A tip would be to put the container into the freezer a few hours before or even the night before.

By putting your the creamy mixture into a very cold container, it would start to freeze quicker.

Into your ice cream mixture in the container you need to add the chocolate chips and mix it with a spoon.

The containers with the ice cream mixture will now need to go in the freezer.

Take out the container of your wonderful frozen dessert an hour later and mix well with a fork. The edged parts will be freezing first so it is important to mix well. Making sure the parts on the edge go into the middle and vice versa.

Keep stirring every hour.

Your frozen ice cream dessert will be fully ready in about 5 hours depending on your freezer.

To help dish up your yummy banana & chocolate ice cream more easily, it is a good idea to put your scoop in a cup of boiling water for a few minutes before using.

This allows your scoop to get nice and hot and this makes it so much easier to scoop up.

When you have served your ice cream, a good touch would be to crumble a flake over the top and then place a bit of the flake into it for decoration and of course as an additional little treat. MMmmmmm!!!!

A wonderful frozen ice cream dessert to be enjoyed, so I hope you have enjoyed this recipe.

For more recipes do browse through the blogs and enjoy.

Happy Cooking

Sharon

LifeStyle With Sharon  

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Muffin Recipe – Chocolate Chip Muffin

Muffin Recipe – Chocolate Chip Muffin

by | Jul 13, 2021 | Baking, Desserts

How To Make Chocolate Chip Muffin:

Muffin is a popular baking dish. A muffin is always well received with a nice cup of tea or coffee to go with it.

This recipe I show you is made with chocolate chips but of course you don’t have to add the chocolate chips. It is perfectly ok to have a plain muffin.

Personally though I love them with the chocolate chips, it gives that wonderful crunchiness to the texture of the soft muffin.

Please do give this recipe a try and if you want other dessert recipes then take a look at the dessert recipe blogs.

Happy browsing through the LifeStyle With Sharon website.


Serves:
10 muffins

 


Great For:
snack OR dessert

 


Cooking Time:
30 minutes

 

Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.

Ingredients

  • 80g butter
  • 160g caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 250g self raising flour
  • ½ cup milk
  • 100g chocolate chips

Chocolate Chip Muffin – Method & Instructions

A trick that I always do which makes the creaming of the butter and sugar a bit easier is I heat the bowl up first. You heat it by placing it over a pot of hot water for a few minutes.

Then you put the butter and sugar in the mixing bowl. It is best to use butter that is room temperature. Using butter that has been left out of the fridge for a while so it is not rock hard is much easier to work with.

Cream the butter and sugar together with an electric whisk or stand mixer or with a wooden spoon if you are making by hand.

Add eggs to the butter and sugar mixture. Mix with either a wooden spoon or mixer.

Put vanilla extract in the bowl.

Salt then needs to be added too.

Sieve ¾ of the flour into the bowl.

Fold the flour into the wet muffin mixture gently with a spatula until all the flour is not visible.

It is normal that the muffin mixture will be very thick at this stage.

Pour in milk and gently mix.

The consistency will change from being very thick to a much smoother mixture.

Rest of the flour is then added to the bowl and mixed gently until all the flour has disappeared.

Your chocolate chips if using them will be added to the muffin mixture and gently mixed in.

Let the mixture rest for 10 – 15 minutes

While the muffin mixture is resting, this is the time to pre-heat the oven.

Heat the oven to Gas 7 / 220°C / 425°F

After the muffin mixture has rested you fill the muffin cake cases. A good measurement would be one ice-cream scoop per muffin cake case. If you don’t have an ice-cream scoop then fill with 2 tbsp of muffin mix. Place the muffin cake cases onto a muffin tin.

Place in the oven and bake for 20 – 25 minutes.

Let them cool for 5 minutes before taking the cake cases off so the muffin doesn’t stick to the paper.

Enjoy your muffin with a nice cup of tea or coffee.

Hope you liked the recipe and give it a try.

For more recipes do check out my other blogs.

Thanks

Sharon

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How to Make Sticky Toffee Pudding

How to Make Sticky Toffee Pudding

by | Jul 6, 2021 | Baking, Desserts

Sticky Toffee Pudding:

Sticky toffee pudding is a wonderful rich dessert that I am pleased to be sharing this with you.

Learn how to make this really yummy pudding.

Sticky toffee pudding is a classic dessert recipe.

There is no hiding the fact it is rich in foods that we shouldn’t eat too often.

But cooking sticky toffee pudding occasionally is just one of those treats you need to do now and then.

I so adore this recipe and was so glad to share how to make this sticky toffee pudding.

If you invite friends or family over for dinner they will be extremely impressed if you serve this beautiful dessert. You will be remembered fondly for it.

It is a real comfort food. This sticky toffee pudding recipe makes a really nice dessert that will make you feel so nice after.

Enjoy this recipe and I hope you enjoy checking out the other dessert recipe blogs.


Serves:
15 Individual Puddings

 


Great For:
Luxurious Heavenly Dessert

 


Cooking Time:
50 mins 

 

Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.

Ingredients for Pudding

  • 200g Dates
  • 8 fl oz boiling water
  • 1 heaped tsp baking powder
  • 80g butter
  • 50g Demerara sugar
  • 150g dark soft brown sugar
  • 2 tsp vanilla essence (or vanilla extract)
  • 2 eggs
  • 2 tbsp black treacle (or molasses)
  • 2 – 3 tbsp golden syrup
  • 200g self raising flour

Ingredients for Toffee Sauce

  • 70g butter
  • 50g soft brown sugar
  • 2 tsp vanilla essence (or vanilla extract)
  • 2 tbsp golden syrup
  • 100g Double Cream

Sticky Toffee Pudding –Method & Instructions

 

Pre-heat oven to Gas 4/180°C/350°F

Cut dates up into small pieces

Put dates into a pot

Add 8 fl oz boiling water to the dates

Bring to the boil and add 1 heaped tsp of baking powder (it can still be made without baking powder)

When you add baking powder it is normal that you will get a reaction and it will bubble up

Lower heat and simmer for 3 minutes

The mixture will look dark and will thicken, set it to one side to cool for use later

Warm bowl by placing over a hot pot of boiling water, remove bowl once heated

Put butter, both brown sugars and 2 tsp vanilla essence into a bowl (you can just use 200g of any brown sugar if you want)

Cream together butter and sugar with either a wooden spoon by hand or with an electric whisker or stand mixer

Whisk both eggs and add one egg at a time into your bowl

Beat well with a wooden spoon after adding each egg

Add black treacle to bowl (put a metal tablespoon into a jug of boiling water before hand, it helps treacle & syrup come off the spoon)

Add syrup into bowl (using hot spoon)

Mix with metal spoon

Add flour, third at a time, sieving it into the bowl

Fold the flour into mixture

Add the cooled date mixture into the bowl and mix with a wooden spoon (don’t worry if colour has changed, it may go a purple colour)

You can if you want to, liquidise date mixture before you add to the bowl if you don’t want any date pieces in your cakes

Pour mixture into a jug

Tip mixture from jug into muffin tins, filling ¾ way full allowing room for them to rise

Place in pre-heated oven for 18 – 20 minutes

Toffee Sauce –Method & Instructions

Melt butter in pot

Add soft brown sugar

Add vanilla essence

Add syrup

Add cream

Bring it all to the boil

Keep stirring and boil for 3 minutes

Take off heat and dish up sticky toffee pudding upside down in a bowl

Pour the toffee sauce over the sticky toffee pudding cake and serve

It is nice to serve with vanilla ice cream

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