Choco Banana Split
Homemade Chocolate Ice cream served with Banana.
Servings Prep Time
12people 10minutes
Cook Time Passive Time
40minutes 5+hours
Servings Prep Time
12people 10minutes
Cook Time Passive Time
40minutes 5+hours
Ingredients
Instructions
  1. 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.
  2. Strain cocoa into the boiled milk.
  3. 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.
  4. 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.
  5. 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.
  6. 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.