Double Ripple Chip Banana Ice Cream
Indulge in this amazing combination of peanut butter and banana ice cream, swirled with more peanut butter and studded with mini chocolate chips.
Prep Time 15 minutes
Cook Time 0 minutes
Churning Time 30 minutes
Total Time 45 minutes
Servings 8 cups
- 2 eggs Davidson’s Safest Choice recommended
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 2 cups heavy cream
- 2 very ripe bananas mashed to a pulp
- 2 teaspoons vanilla extract
- 1/2 cup creamy peanut butter
- 1/2 cup mini chocolate chips
Freeze the canister or bowl for your ice cream maker.
In a medium bowl, whisk together the eggs, sugar, and brown sugar until light and fluffy.
Add the heavy cream, bananas, and vanilla and mix gently until thoroughly combined.
Churn the ice cream according to the manufacturer's instructions for your ice cream machine. During the last few minutes, add the peanut butter in dollops, and the chocolate chips.
Transfer to a freezer-safe container, and place in the freezer until firm.
Serving: 1cup | Calories: 452kcal | Carbohydrates: 32g | Protein: 8g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 124mg | Sodium: 122mg | Potassium: 279mg | Fiber: 2g | Sugar: 25g | Vitamin A: 980IU | Vitamin C: 2.9mg | Calcium: 72mg | Iron: 0.8mg