Banana-Nutella Ice Cream: A Tasty Way to Welcome Autumn

The summer days of using inexpensive berries and stone-fruit as ingredients in home-made ice cream are dwindling. Fortunately, though, that doesn't mean it is time to put the ice cream maker away just yet!

Yesterday, I had some whipping cream that needed to be used, so I decided to churn some ice cream.  Ripe bananas on my counter were begging for a purpose, and a big jar of Nutella had just been purchased on a whim. I decided to experiment - and my whole family was very glad I did!

Banana-Nutella Ice Cream 

The Banana-Nutella Ice Cream I produced was rich and flavorful, with ribbons of firm Nutella running through it.  The ice cream was very soft when served immediately from the ice cream machine; eight or so hours later it was creamy, yet held its shape when scooped.  The banana and Nutella flavors compliment each other perfectly, and are intensified by the sweet-cream taste of the ice cream.

In North America, bananas are not associated with any season and are readily available year-round.  It seems, however, that I only ever buy Nutella during the school year.  Perhaps this is because my first exposure to this hazelnut-chocolate spread was during high-school, when I often enjoyed an after-school snack of Nutella slathered on crusty Spanish bread.

I am always sad to have summer come to a close. This ice cream recipe reminds me though, that although I will miss fresh produce from the garden, the tastes of the coming seasons will not disappoint.

Sometimes my experimental recipes are best forgotten - but this one in a keeper. 

Banana-Nutella Ice Cream

Note: The first three ingredients are the same proportions as suggested in the Ben & Jerry's Homemade Ice Cream and Dessert Book. The rest of this recipe, however, is my own creation.

Ingredients:

2 cups heavy whipping cream

2/3 cup half-and-half

3/4 cup sugar

2 VERY ripe bananas, very well mashed.

1 1/2 TBSP lemon juice (or 1 1/2  Tbsp Sprite)

2 tsp. Banana Liquor (or Vodka)

1/4 cup Nutella spread

Method:

1. Whisk together the whipping cream, half-and-half and sugar until very well blended.

2. Pour cream and sugar mixture into an ice cream maker (at least 1.5 quart capacity) and freeze according to the directions.  

TIP: I have learned that if you start the motor of your ice cream maker before you add the liquid, it is less likely to freeze and adhere to the sides of the bowl.

3. Mash bananas very well, adding in lemon juice.  

I realized I had no lemons yesterday, but I remembered a friend telling me she uses Sprite, a lemon-lime carbonated beverage, to keep apple slices from going brown.  I added some, and it seemed to work just fine without changing the desired flavor of the ice cream.)

4. About 10 minutes before the ice cream has completely churned, add the small amount of vodka or banana liquor. (Be careful not to add too much or the mixture will not solidify)

I  had Banana Liquor left over from another recipe, and I think it enhanced the intensity of the banana-flavor of the ice cream - but Vodka would be fine.  The purpose of the alcohol is just to prevent the ice cream from getting too solid when stored in the freezer.

5. As soon as the alcohol is incorporated and the mixture is beginning to get quite thick, add the mashed bananas.  Continue to churn; you may need to turn off the machine for a minute and briefly stir to help blend in the bananas well.

6. Just before you think the ice cream is done, drizzle in the Nutella, while the ice cream machine is running.  It should form ripples and distribute quite evenly throughout the ice cream.

7.  When the ice cream is firm, turn off the machine and transfer the contents to a serving bowl or storage container. Serve immediately, or keep in a sealed container in the freezer until ready to consume.

At first, this ice cream just tastes like banana, but suddenly the Nutella texture and flavor become deliciously apparent.

Enjoy!

What is your favorite way to enjoy Nutella?

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