Banana – Chocolate – Ice Cream

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	3 hrs 30 mins
Course	Dessert
Cuisine	European
Servings (Default: 1)

Ingredients

500 g banana (s), ripe, weihed peeled
150 g honey, more liquid
250 g sweet cream

For the glaze:

200 g chocolate, dark or whole milk
4 tablespoon oil (peanut oil)

Instructions

Cut the bananas into pieces and puree them finely with the honey. Whip the cream until stiff and fold in carefully. Pour the mixture into ice cream molds, leave to freeze in the freezer for at least 3 hours.
For the glaze, melt the chocolate with the peanut oil in a hot water bath. Pre-cool a baking tray in the freezer.
Hold the filled ice cream molds briefly under running warm water and carefully remove the ice from the molds. Place on the pre-chilled plate and allow to set again in the freezer.
Turn the ice cream briefly in the chocolate glaze, put it back in the freezer and let it solidify completely.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.