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Marshmallow Cocoa Cookies

Marshmallow Cocoa Cookies

Make creamy banana nut ice cream at home! A perfect recipe using ripe bananas & walnuts. Also try our Marshmallow Cocoa Cookies for more treats.
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Prep Time 10 minutes
Cook Time 25 minutes
Freezing Time 4 hours
Total Time 4 hours 35 minutes
Servings: 6 servings
Calories: 260
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 2 very ripe bananas, mashed
  • 3/4 cup chopped walnuts

Equipment

  • Large mixing bowl
  • Whisk or electric hand mixer
  • Fork or potato masher
  • Ice cream maker
  • Rubber spatula

Method
 

  1. In a large mixing bowl, combine heavy cream, whole milk, granulated sugar, and vanilla extract.
  2. Mash the ripe bananas and add to the mixture. Whisk until well combined.
  3. Chill the mixture in the fridge for 30 minutes.
  4. Pour the chilled mixture into an ice cream maker and churn for 20-25 minutes until it reaches a soft-serve consistency.
  5. In the last 5 minutes of churning, add the chopped walnuts.
  6. Transfer the mixture to a freezer-safe container and press parchment paper directly on the surface.
  7. Freeze for at least 4 hours, or overnight, before serving.

Nutrition

Calories: 260kcalCarbohydrates: 25gProtein: 4gFat: 17gSaturated Fat: 10gCholesterol: 70mgSodium: 50mgPotassium: 250mgFiber: 1gSugar: 14gVitamin A: 300IUVitamin C: 2mgCalcium: 90mgIron: 0.5mg

Notes

For an extra creamy texture, add a pinch of salt to the base mixture before churning. Substitute walnuts with pecans or almonds for a different nutty flavor. Be sure to use very ripe bananas for the best sweetness and banana flavor. Store in an airtight container and enjoy within two weeks for optimal flavor and texture. Let the ice cream sit at room temperature for 5-10 minutes before scooping to make it easier.
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