Paul Ziegler’s Chocolate Banana Ice Cream

I got a new ice cream maker recently and although I thought we had the flavor right on my vanilla ice cream, it wasn’t until we tried Paul Ziegler’s chocolate banana ice cream in my new Whynter Ice Cream maker that we were able to get the flavor and consistency of store bought ice cream even after we froze our ice cream. The flavor on this ice cream is delicious and it only includes all natural ingredients and sweeteners. This Whynter ice cream maker makes ice cream in only an hour and there is no pre-freezing required! I found it on an Amazon Black Friday sale and I’m so glad I did! I also made a banana vanilla version of this ice cream, but I don’t have a picture so I’ll post it as soon as I do. I thought about omitting the banana for the vanilla, but I think it makes the ice cream more creamy and sweet. All three of my kids love this ice cream.

Links are available to my favorite ingredients, which are generally whole and organic, have been thoroughly vetted for cleanliness, but with some exceptions for my teenagers’ taste preferences; however, you’re welcome to substitute them with your preferred ingredients.

Paul Ziegler’s Chocolate Banana Ice Cream

Ingredients

• 1 cup raw milk (or any grass-fed, organic whole milk will work)
• 1 cup raw cream (or any grass-fed, organic whole cream)
• 1 frozen organic banana, sliced
• 8 tablespoons organic cacao powder
• 5-8 tablespoons organic maple syrup (depending on preference)
• 5 pasture raised egg yolks
• 2 teaspoons organic vanilla extract
• 2 tablespoons salted sweet cream butter or Shady Grove Store has great butter

Directions

Put all ingredients in blender and blend well.

Pour into ice cream maker and let the ice cream maker finish completely. Mine takes one hour.

Serve and enjoy!

This can be frozen and saved for later too. I like these glass containers with a silicone protection sleeves for our ice cream because that’s what I have and the shape makes the ice cream easy to scoop , but I also think these stainless steel ice cream containers would work even better.

This can be made in the blender and then frozen, and although the flavor will be really good, the consistency will be more icy and not quite as creamy like store bought.