This is a print preview of "No Egg - Chocolate and Banana Rum ice cream" recipe.

No Egg - Chocolate and Banana Rum ice cream Recipe
by Foodessa

No Egg - Chocolate and Banana Rum ice cream

A delectable treat in the midst of caramelized apples, garnished with a nut crisp. Smooth tasting Chocolate Banana Rum ice cream nestled into a flaky, crisp phyllo cup.

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Rating: 4.5/5
Avg. 4.5/5 1 vote
  Canada Canadian
  Servings: 6 cups


  • . > (American / Metric measures) <
  • . Note: 1 can (370ml/1-1/2 cups) of evaporated milk will be needed
  • .
  • . > Chocolate mix:
  • . 1/2 cup (125ml) 2% evaporated milk
  • . 1/2 cup (125ml) 2% milk
  • . 3 oz. (90g) dark (65-70%) bittersweet chocolate, coarsely chopped
  • . 1/2 cup (110g) organic cane sugar
  • .
  • . > Rum Banana mix:
  • . 1 cup (250ml) ripe banana (about 2 med. bananas)
  • . 2 Tbsps. (30ml) dark Rum
  • . 1 tsp. (5ml) pure Vanilla extract
  • . pinch of sea salt
  • .
  • .. 1 cup (250ml) evaporated milk


  1. . >> Part-1: CHOCOLATE mix: In a small saucepan, warm the milk(s) on LOW-MEDIUM to lightly warm.
  2. . Meanwhile, place the chocolate pieces and sugar into a medium bowl. When the milk(s) show an apparent, gentle boil, immediately pour it over the chocolate. Let it rest for 20 seconds and then stir it until chocolate is completely melted. Set it aside and let it cool at room temperature (about 20 minutes).
  3. . > Rum BANANA mix: In a medium bowl, mash the banana until fairly smooth. Whisk in the Rum, vanilla extract and salt. Combine until smooth. Set aside until the chocolate mix has reached room temperature. Cover it with a plastic wrap touching the surface. Leave it for about 30 minutes before refrigerating it for a minimum of 3 hours to overnight.
  4. . >> Part-2: (next day) Pour the remaining evaporated milk into a deep, large stainless steel bowl and place it into the freezer. Leave it undisturbed for 2 to 2-1/2 hrs. all depending on the freezer's strength. The center should not be completely frozen.
  5. . >> ASSEMBLY: (do these next steps with urgency...keeping ingredients always as cold as possible.) Remove the bowl from the freezer. With an electrical whisk, whip the partially frozen milk until it holds its peak. Then gently fold and whisk in the the cold custard. Note: Here's where an ice-cream machine can be used. Otherwise, place this mix (covered) at the back of the freezer.
  6. . After the first 30 minutes, give the ice-cream a quick whisking to break up the initial forming crystals. Freeze and repeat the whisking within the next 30 minutes.
  7. . Freeze again for a last 30 minutes, then whisk and pour the mix into a freezer proof container.
  8. . This ice-cream remains creamy and very smooth...lusciously delicious to say the least. Enjoy Claudia's flavourful wishes