Friday, June 25, 2010

Chocolate Banana Baileys Ice Cream

It's sticky hot outside. The sun scorches your shoulders, and sweat clings to you in places you didn't even think you could sweat. Every step becomes slower, and every stretch of shade feels like a distant mirage. Finally, home. You pop open an ice cream container. A boozy sweet scent and cool air waft to your nostrils. Your spoon sinks in like a finger in a peanut butter jar. First, the sharpness of dark chocolate hits your tongue, followed by a bite of Baileys and rum. Finally, the banana—mellow and sweet. The kicker: It's actually kind of healthy.

That's right, this recipe has no sugar or heavy cream. Just milk, chocolate, banana, Baileys, and rum.

Normally, I create all my own recipes. But this one I stole from the ice cream wizard himself, David Lebovitz. It comes from his cookbook, Ready for Dessert. I also highly recommend his ice cream book, The Perfect Scoop.

Ready for Dessert: My Best RecipesThe Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
Dark Ghiradelli chocolate.

Bananas—make sure they're ripe!

The secret ingredient: Baileys Irish Cream.


Adapted from Ready for Dessert by David Lebovitz

4 oz. semi-sweet or dark chocolate bar (you can also use semi-sweet chocolate chips)
1 1/2 cups milk (I used whole milk, but the recipe says you can use low-fat as well)
2 bananas, sliced
1/2 cup Baileys
1 tablespoon dark rum

In a small bowl set over a pan of simmering water, melt the chocolate with the milk. Cool in refrigerator or ice bath. In a blender, combine chocolate milk, bananas, Baileys and rum. Pour into ice cream maker and churn.

Note: This recipe can also be made without an ice cream maker. Just freeze it a plastic or metal container for about 4 hours.


  1. This ice cream was great. I got to eat it in a push pop! I'm usually not a huge banana fan but it was subtle and delicious. Yum!