Time: 8 hours 10 minutes
Complexity: easily
Servings: 6

Homemade chocolate banana ice cream is one of the best ways to give overripe bananas a second chance. While they may look completely unappetizing, they become much sweeter and more flavorful. It's a perfect dessert ingredient. Mix banana puree with cocoa, heavy cream, and maple syrup and freeze in popsicle molds. Roll the finished ice cream in crushed peanuts and enjoy a delicious and refreshing chocolate-fruit dessert on a stick.

Ingredients:

• 4 large ripe banana
• 3 tablespoons cocoa powder
• 3 tablespoons heavy cream
• 3 tablespoons maple syrup
• 0.5 cups salted roasted peanuts, finely chopped
• Special equipment: 6 ice cream molds with a capacity of 90 - 120 ml.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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bananas, cream, maple syrup, cocoa, Peanut

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Preparation:

Step 1
• Break the bananas into pieces and puree them in a food processor until smooth. Add cocoa powder, cream, and maple syrup. Mix everything together. Pour the banana mixture into popsicle molds and freeze for 8 hours or overnight.
Step 2
• Sprinkle crushed peanuts into a bowl. Remove the ice cream from the molds by dipping them in hot water for a second, roll in the peanuts, and serve. Alternatively, store them in the freezer on a baking sheet lined with parchment paper until ready to serve.

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