Banana split is always a special treat for Ice cream lovers. When we talk of Ice cream and children, chocolate flavor is the first thing that comes to our mind.
Mr. Parveez and I loved taking walks to a wonderful Ice cream shop near our first home and that’s when we got the hang of Banana split. Though our life before children, we would get a scoop of chocolate, vanilla and strawberry. After our boys joined our Ice cream lovers club, the scoops changed to chocolate only. Usually, the chocolate Ice cream would be finished by my boys, and Mr. Parveez and I would enjoy the Banana…I guess joys of Parenthood…LOLzzz. Now, this was only when we went out for ice creams. At that time, I couldn’t even imagine that I would be making so many varieties of Ice creams myself, some day.
And, then one day I started with my Ice cream experiments. Initially my Ice cream recipes contained egg. Though the Ice creams came out fantastic, but somewhere I felt they weren’t just as good as I desired them to be. Also, the fact that I knew they contained eggs made me feel that I was eating raw egg…LOLzzz. Not just that, I could never decide if I could actually smell the egg or was it just in my mind. So, with all that confusion, I decided my Ice creams had to be egg free. I started experimenting more, and after numerous failures came up with a recipe as good as store bought. I did come down to the conclusion that for that perfect creaminess Gelatin or Agar Agar has to be used in the recipe. I used Halal Gelatin, but if you are using the vegetarian substitute, Agar Agar can be used in same amount as Gelatin.
After that, one day I felt the mom in me felt that my kids weren’t consuming enough fruits and I started coming up with various ideas of making them eat more fruit. This is when I decided that I should serve then Banana split when I give them Ice cream on weekends. And thus, this Ice cream recipe. Enjoy!!!
Print Recipe
Choco Banana Split
Homemade Chocolate Ice cream served with Banana.
Votes: 0
Rating: 0
You:
Rate this recipe!
|
|
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Instructions
Keep 1 cup of milk aside. Dissolve corn starch in 1/2 cup of milk and cocoa powder in the other 1/2 cup of the milk. Boil the rest of 4 cups of the milk for 20 minutes on medium fire. Remove from fire.
Strain cocoa into the boiled milk.
Add sugar and corn starch milk paste to the milk. Boil milk again. Keep stirring continuously for 5 minutes, till it coats the back of the spoon and becomes a thin custard. Keep the milk on very low flame.
Soak gelatin in water. Heat on low flame to dissolve it completely. Mix gelatin solution to the custard. Freeze custard for 3-4 hours. Beat chilled cream with confectioner's sugar till its thick and fluffy. Keep in the refrigerator.
After 4 hours, take the frozen custard out and cut to small cubes and beat well till its smooth and fluffy. You can do this in an ice cream maker. If not, then just make sure the custard doesn't melt while beating. Add the beaten cream to the beaten custard. Mix well and freeze till it's firm.
Once the Chocolate Ice cream is firm, you can serve it. Split a Banana into half and place 2 or 3 scoops in between them. Pour the chocolate syrup and sprinkle the nuts.
Recipe Notes
- Agar Agar should be used in same amount as Gelatin in the recipe.
- You can always contact me for recipes with the fruit flavors.
