Chocolate Banana Ice Cream

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The Persian Cook

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I have been discovering different ways to use salap and creating various flavors of ice cream. Chocolate Banana Ice Cream is great way of including fruit in a yummy desert.

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Evaporated milk is a basic in many older recipes in Australia and combined with salap adds a different flavor and texture to the traditional ice cream. The salap adds that marshmallow effect that adds that Persian twist.

Chocolate Banana Ice Cream

An easy, delightful use of bananas. Chocolate Banana Ice cream is a firm favorite.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour
Freezing Time 2 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine Persian
Servings 8
Calories 207 kcal

Ingredients
  

  • 2 bananas
  • 1/3 cup hot chocolate powder
  • 1 can evaporated milk
  • 300 ml cream
  • 1/3 cup sugar
  • 1/2 tsp salap

Instructions
 

  • Blend all ingredients in a blender till well combined
  • Refrigerate for about 2 hours until very cold
  • Churn in an ice-cream maker for about 20 minutes until the mixture resembles soft serve
  • Freeze for about 2 hours to harden before use

Notes

Salap makes this ice cream marshmallow like in texture resembling true Persian Bastani ice-cream

Nutrition

Calories: 207kcalCarbohydrates: 20gProtein: 2gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 43mgSodium: 53mgPotassium: 142mgFiber: 1gSugar: 16gVitamin A: 574IUVitamin C: 3mgCalcium: 32mgIron: 1mg
Keyword ice cream
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