CREAMY BANANA ICE CREAM SQUARES IN A DARK CHOCOLATE SHELL

Inspired by Mr. Banana-Grabber, Baby Banana-Grabber, and any other Banana-Grabber family characters that might emanate therefrom, this ice cream tastes more like a creamy banana bread than just plain banana, meaning even people who don’t like bananas actually love this flavor. Paired with a snappy robe of dark chocolate, these squares are playful and sophisticated at the same time.

The good news is bananas are actually a non-seasonal fruit, so you can enjoy this particular dessert year round without breaking Ol’ Mamie Nature’s rules. Personally, I find these velvety ice cream squares taste best in the throes of Summer’s heat, but they really are gorgeous at any time of year.

Before 1965, the banana we all know and love, the ubiquitous “Cavendish,” was almost completely unknown. In fact the Cavendish played the proverbial “second banana” to the very French-sounding Gros Michel, a creamier and sweeter species of banana which made up the overwhelming majority of banana exports at the time.

Unfortunately, in 1965 the full-flavored, easy-traveling Gros Michel became commercially extinct after succumbing to a wide-spread fungal blight, the Panama Disease, also referred to as TR1 (or “Tropical Race One”).

According to plant pathologists, our current favorite is also under threat of extinction, this time from a new and improved plant fungus, the TR4. Scientists are in a gene-editing race to protect the Cavendish against the predicted destruction, but have understandably gotten a lot of pushback from Anti-GMO groups.

Luckily the Gros Michel banana wasn’t entirely wiped out and still grows in areas where the Panama Disease does not exist. So there is still a chance to try it if you know where to look for it. In fact, there is a wide range of banana cultivars (types) and species to be found around the world, each with their own unique flavor and texture.

I would love to get my hands on a silvery blue hand of Blue Java bananas, literally nicknamed “the ice cream banana” due to their custardy consistency and light vanilla flavor… sounds right up my alley.

For now, let’s let the most popular Cavendish* shine in these delicious dark squares… perfect for a summer evening on the porch.

Enjoy!!

*If you happen to make banana ice cream with a different cultivar or species, I would love to hear about it. Let me know how it turned out and what it tasted like. Your recipe might just be my new favorite.

Fun Facts:

{ Botanically speaking, bananas are berries, but strawberries and raspberries are not berries at all! }

{ Bananas and humans actually share half of the same DNA, meaning we are technically 50% identical to bananas… }

Since these squares require multiple chilling times, I would suggest beginning to make them at least two days ahead of when you plan to serve them!

Ingredients:

(Makes about a half quart of Ice Cream which equals roughly a 9” x 13” x .5” layer of frozen ice cream)

For the Roasted Bananas:

2 Medium Bananas (somewhat speckled is best, but not brown)

1 Tablespoon Butter Softened (preferably salted) (14 grams)

1 Tablespoon Brown Sugar (7 grams)

Pinch of Kosher Salt

For the Ice Cream Base:

1 Cup Heavy Cream (240 mL)

1/4 Cup Whole Milk (60 mL)

1/4 Cup Sugar ( 50 grams)

1/4 teaspoon Kosher Salt (pinch)

3 Large Egg Yolks

Bowl of ice water

For the Chocolate Shell:

7 Ounces of Chocolate (200 grams)

2 Tablespoons of Coconut Oil (refined if you want a neutral taste*) (1 fluid ounce / 33 mL / 30 grams)

*I actually like a light coconut note with this particular pairing of flavors

Tools:

For the Ice Cream Layer:

Oven & Stove

Baking Sheet

Parchment (baking) Paper*

Medium Mixing Bowl

Knife

Medium Sauce Pot

Whisk

Spatula

Sieve

Medium Bowl (non-reactive)

Large Bowl

One rimmed 9”x 13” baking pan (or an equivalent**)

Cutting Board

Heavy Kitchen Knife

For the Chocolate Shell:

Double Boiler (or Heavy Bottom Pot with a Heat-proof Bowl Large Enough to Sit Over It)

Parchment (baking) Paper

Fork or Truffel Dipper

Something to Push with (e.g., a Pointy Knife, Wooden Toothpick, Chopstick, etc.)

*Ideal, not essential

**You can make these Ice Cream Squares as thick or thin as you like. I find a quarter inch to half inch thickness is ideal range for bite-size and it allows the frozen squares to soften at a uniform rate… meaning no melty mess and no frozen teeth.

Instructions:

To make the roasted bananas:

1. Place a rack in the middle of the oven and preheat the oven to 400°F (205°C). Line a shallow baking sheet with parchment (baking) paper.

2. Peel the bananas and cut them into 1/4 inch (about 1/2 cm) slices. In a medium bowl, toss the banana slices, brown sugar, softened butter, and salt together until uniformly coated. Spread the coated banana slices in an even layer on your lined baking sheet and bake until caramelized (about 10 - 15 minutes). Once finished, transfer the sheet to a cooling rack and allow to cool entirely while you cook the rest of the ice cream base.

To make the ice cream base:

1. Fill a large bowl with cold water and ice. (This will become an ice bath for cooling the custard later on.)

2. Take a pinch of the sugar and throw it into the bowl of egg yolks (for later). Add the rest of the sugar, heavy cream, milk, and salt to a medium heavy-bottom pot and set over medium-low heat, whisking often. Once the sugar has dissolved and just before the mixture begins to steam, hand whisk the egg yolks (and the dash of sugar) so that they become lighter in color. (20 - 30 seconds). Then add a  tablespoon of the steaming dairy mixture while still whisking. Repeat until you have added 4 - 5 tablespoons of the dairy mixture to the yolks. 

3. Add the yolk mixture back into the rest of the dairy mixture, stirring continuously with a spatula or wooden spoon. Make sure to mix the bottom as well. The custard will be done cooking once the mixture is cooked “to the nape,” meaning thick enough to glaze the back of the spatula or spoon. (Dip the spoon into the custard, then run your finger across the back creating two halves. If the custard remains separated even when tilted at different angles and held for a second, it is done cooking.)

4. Strain the custard into a clean medium bowl and float it in the ice bath. Stir the custard until cool. (5-ish minutes)

5. Remove the bowl from the water and add the (cooled) roasted banana slices to the custard. Gently blend the mixture a few times with an immersion blender until smooth. Then transfer to an airtight container and refrigerate for at least four hours. (Letting it sit even longer, perhaps overnight, is even better.)

 To make the squares:

{ Before you are ready to churn, make sure you have enough room in your freezer to accommodate your rimmed baking sheet evenly. }

1. When you are ready to churn, follow the instructions of your ice cream maker. Pour your chilled custard into your machine and let it churn until it has the texture you desire.

2. While it churns, fully line your rimmed baking pan with parchment paper, meaning bottom and sides are covered. Make sure to include enough paper to allow an overhang of at least a half an inch above the top of your ice cream. (This overhang will act as a grip later when you will remove the ice cream from the pan once it has frozen into a solid layer.) You can pre-chill this baking sheet in the freezer until the custard is finished churning if you like. (In my experience, not necessary, but nice!)

3. Once the custard is finished churning, transfer it to the lined baking sheet and spread it out with a spatula. Place another sheet of parchment paper over the top and smooth it out with your hand so that the ice cream rests in a relatively flat, even layer. Keeping the parchment paper on top, place it in your freezer until it has become a solid “plank” of ice cream. (Normally, around four hours depending on the strength of your freezer)

4. Once solid, pull it out of the baking sheet and place it on your cutting board. Remove the top layer of parchment paper and pull the paper away from the sides of the ice cream as well. Take a heavy kitchen knife and cut away the uneven edges of the plank. (You can save the excess ice cream for later). Cut the clean-edged plank into squares in whichever size you like, wiggling the knife at the end of every slice to help separate the individual squares. (This helps to prevent them from sticking together during the next freeze.)

5. Return the sliced plank to the freezer for an hour or two to solidly firm up again before the dipping.

To make the chocolate shell:

{Begin these steps a half hour before you would like to dip the ice cream squares }

1. In a double boiler, melt the chocolate and coconut oil together. Once melted, remove from the heat entirely to allow to come to room temperature.

2. Line a baking sheet or large Tupperware box with parchment paper.

3. Remove the squares from the freezer. Using a fork or truffle dipper, lower each square one at a time into the room temperature chocolate. Make sure the entire square is covered in chocolate, then lift out shaking gently to encourage excess chocolate to run off. Immediately place the square onto the parchment paper, using a knife or wooden toothpick to help push it smoothly off of the fork.

4. Once the squares have been dipped, place them back into the freezer to harden up. (You may need to do this in stages if your ice cream or chocolate is rapidly melting… Summer. Amiright?) After the shells have hardened, transfer the squares into a container with a tight fitting lid to protect them from freezer frost. (You can do this in a single layer to discourage squares from sticking, but if they are truly hardened, it should be fine to stack them on top of each other.)

5. Pull them out 2 - 3 minutes before you plan on serving them to give them a chance to relax slightly. (Much nicer than trying to bite through a solid layer of ice cream… especially for those of us with sensitive teeth.)

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These Roasted Banana Ice Cream Squares will Last about One Week.

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Notes :

+ Bananas with speckles of brown are fantastic for this recipe! Unlike Banana Bread which makes good use of super brown bananas, this ice cream feels much brighter if you use them before they get overly ripe.

+ When roasting the banana slices, keep a close eye to make sure they do not over-caramelize. It can happen quickly!

+ Choose any style of chocolate that you prefer! I find the dark chocolate balances the sweet creaminess of the banana ice cream perfectly, but if you prefer milk chocolate go right ahead! If you do though, consider removing some of the sugar that goes into the ice cream so your squares won’t be cloyingly sweet.

+ Pull them out of the freezer two to three minutes before you would like to serve them to give them a chance to breath. Not only will they be more pleasant to bite into, their flavors will get a bit of a boost as they warm up!

Creamy Banana Squares in a Dark Chocolate Shell

Laura | July 2019

Prep & Chilling Time: 8 hours 15 minutes

_Cook time:_20 minutes

Total time: 8 hours 35 minutes

Servings: Makes about a half quart of ice cream which equals roughly a 9” x 13” x .5” layer of frozen ice cream (cut it into however many squares you like)

_Level of Skill:_Medium

{ Level of Patience... Higher than Normal ;) }

Ingredients:

For the Roasted Bananas:

• 2 Medium Bananas (somewhat speckled is best, but not brown)
• 1 Tablespoon Butter Softened (preferably salted) (14 grams)
• 1 Tablespoon Brown Sugar (7 grams)
• Pinch of Kosher Salt

For the Ice Cream Base:

• 1 Cup Heavy Cream (240 mL)
• 1/4 Cup Whole Milk (60 mL)
• 1/4 Cup Sugar ( 50 grams)
• 1/4 teaspoon Kosher Salt (pinch)
• 3 Large Egg Yolks
• Bowl of ice water

For the Chocolate Shell:

• 7 Ounces of Chocolate (200 grams)
• 2 Tablespoons of Coconut Oil (refined if you want a neutral taste_) (1 fluid ounce / 33 mL / 30 grams)_I actually like a light coconut note with this particular pairing of flavors

Instructions:

To make the roasted bananas:

1. Place a rack in the middle of the oven and preheat the oven to 400°F (205°C). Line a shallow baking sheet with parchment (baking) paper.
2. Peel the bananas and cut them into 1/4 inch (about 1/2 cm) slices. In a medium bowl, toss the banana slices, brown sugar, softened butter, and salt together until uniformly coated. Spread the coated banana slices in an even layer on your lined baking sheet and bake until caramelized (about 10 - 15 minutes).
3. Once finished, transfer the sheet to a cooling rack and allow to cool entirely while you cook the rest of the ice cream base.

To make the ice cream base:

1. Fill a large bowl with cold water and ice. (This will become an ice bath for cooling the custard later on.)
2. Take a pinch of the sugar and throw it into the bowl of egg yolks (for later). Add the rest of the sugar, heavy cream, milk, and salt to a medium heavy-bottom pot and set over medium-low heat, whisking often. Once the sugar has dissolved and just before the mixture begins to steam, hand whisk the egg yolks (and the dash of sugar) so that they become lighter in color. (20 - 30 seconds). Then add a tablespoon of the steaming dairy mixture while still whisking. Repeat until you have added 4 - 5 tablespoons of the dairy mixture to the yolks.
3. Add the yolk mixture back into the rest of the dairy mixture, stirring continuously with a spatula or wooden spoon. Make sure to mix the bottom as well. The custard will be done cooking once the mixture is cooked “to the nape,” meaning thick enough to glaze the back of the spatula or spoon. (Dip the spoon into the custard, then run your finger across the back creating two halves. If the custard remains separated even when tilted at different angles and held for a second, it is done cooking.)
4. Strain the custard into a clean medium bowl and float it in the ice bath. Stir the custard until cool. (5-ish minutes) Remove the bowl from the water and add the (cooled) roasted banana slices to the custard. Gently blend the mixture a few times with an immersion blender until smooth. Then transfer to an airtight container and refrigerate for at least four hours. (Letting it sit even longer, perhaps overnight, is even better.)

To make the squares:

{ Before you are ready to churn, make sure you have enough room in your freezer to accommodate your rimmed baking sheet evenly. }

1. When you are ready to churn, follow the instructions of your ice cream maker. Pour your chilled custard into your machine and let it churn until it has the texture you desire.
2. While it churns, fully line your rimmed baking pan with parchment paper, meaning bottom and sides are covered. Make sure to include enough paper to allow an overhang of at least a half an inch above the top of your ice cream. (This overhang will act as a grip later when you will remove the ice cream from the pan once it has frozen into a solid layer.) You can pre-chill this baking sheet in the freezer until the custard is finished churning if you like. (In my experience, not necessary, but nice!)
3. Once the custard is finished churning, transfer it to the lined baking sheet and spread it out with a spatula. Place another sheet of parchment paper over the top and smooth it out with your hand so that the ice cream rests in a relatively flat, even layer. Keeping the parchment paper on top, place it in your freezer until it has become a solid “plank” of ice cream. (Normally, around four hours depending on the strength of your freezer)
4. Once solid, pull it out of the baking sheet and place it on your cutting board. Remove the top layer of parchment paper and pull the paper away from the sides of the ice cream as well. Take a heavy kitchen knife and cut away the uneven edges of the plank. (You can save the excess ice cream for later). Cut the clean-edged plank into squares in whichever size you like, wiggling the knife at the end of every slice to help separate the individual squares. (This helps to prevent them from sticking together during the next freeze.)
5. Return the sliced plank to the freezer for an hour or two to solidly firm up again before the dipping.

To make the chocolate shell:

{Begin these steps a half hour before you would like to dip the ice cream squares }

1. In a double boiler, melt the chocolate and coconut oil together. Once melted, remove from the heat entirely to allow to come to room temperature.
2. Line a baking sheet or large Tupperware box with parchment paper.
3. Remove the squares from the freezer. Using a fork or truffle dipper, lower each square one at a time into the room temperature chocolate. Make sure the entire square is covered in chocolate, then lift out shaking gently to encourage excess chocolate to run off. Immediately place the square onto the parchment paper, using a knife or wooden toothpick to help push it smoothly off of the fork.
4. Once the squares have been dipped, place them back into the freezer to harden up. (You may need to do this in stages if your ice cream or chocolate is rapidly melting… Summer. Amiright?) After the shells have hardened, transfer the squares into a container with a tight fitting lid to protect them from freezer frost. (You can do this in a single layer to discourage squares from sticking, but if they are truly hardened, it should be fine to stack them on top of each other.)
5. Pull them out 2 - 3 minutes before you plan on serving them to give them a chance to relax slightly. (Much nicer than trying to bite through a solid layer of ice cream… especially for those of us with sensitive teeth.

Nutrition:

(per serving)

Servings: 1/2 Quart = roughly 24 2”x2” pieces

Fat: 7.1 grams

Calories: 105

Nutrition estimated by Happyforks.com