Banana ice cream with caramelized white chocolate freckles from Jeni's Splendid Ice Creams at Home: More Than 100 Addictively Good Artisanal Recipes (page 152) by Jeni Britton Bauer

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Notes about this recipe

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    See recipe for variation.

  • skvalentine on May 08, 2026

    Pretty darn good! I would add some nuts next time, or maybe rum, or both.

  • anya_sf on July 03, 2025

    The banana ice cream was super delicious. I had caramelized white chocolate (made without coconut oil) left from another recipe, which I simply chopped up and mixed in. The ice cream base got so thick that my ice cream maker didn't really mix the chocolate in (should have added it sooner I guess) - I had to do it by hand. In the end, I didn't love the chunks of white chocolate - there were way too many; super thin "freckles" would have been better. But that's on me. Still, I think I would halve the amount of white chocolate. I also might prefer semisweet or bittersweet chocolate.

  • dinnermints on February 10, 2022

    Very, very delicious, and lessened the number of frozen bananas in my freezer. It's a bit time-intensive what with the caramelized white chocolate; next time I'd make that further ahead to stretch out the work. I added 2 T rum just before putting it in my ice cream maker - excellent. Also, rather than just drizzle the chocolate in, I found it worked better to really agitate the ice cream base with a spatula as I drizzled it in so that it incorporated more uniformly (my ice cream maker has an open top; not sure if all do).

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