Chocolate banana ice cream

Peel bananas, cut into circles and send them to the freezer for 2-3 hours. We take the bananas out of the freezer, let them thaw a little and send them to the blender bowl. We break the chocolate into pieces and drown it in a water bath. Combine the banana pulp and melted chocolate and whisk everything thoroughly until smooth and homogeneous.

We lay out the future ice cream in ice cream molds (I used silicone cupcake molds) or in one small container and send it to the freezer for at least 4 hours, preferably overnight. Chocolate banana ice cream turns out to be very smooth, tender and homogeneous.

Our ice cream is ready! For a more detailed process of its preparation, see the video. Enjoy your meal!