Ice Cream | Basics with Babish

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in saturated fat and offers a different flavor.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index, while sugar is more cost-effective.

almond milk

🥗Healthier: oat milk

💰Cheaper: cow's milk

Oat milk is creamier, while cow's milk is often cheaper.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: cocoa nibs

Dark chocolate offers antioxidants, while cocoa nibs are less sweet.

Cut 2 whole bananas into slices and freeze until completely solid, about 2 hours.

Add the frozen banana slices to the jar of a blender.

Add a few splashes of whole milk to the blender to help liquefy the bananas.

Blend the bananas, adding milk as necessary to achieve a thick consistency.

Once almost liquefied, add 2 tablespoons of cocoa powder to the blender.

Add more milk to make the mixture smooth and blend until completely incorporated.

Pour the mixture into a large glass or metal bowl.

Cover the bowl with plastic wrap, pressing it down directly onto the surface of the mixture.

Freeze for about 4 hours.

For a different method, whip a pint of heavy whipping cream until stiff peaks form.

In a medium bowl, combine a 14-ounce can of sweetened condensed milk and optional half-stick of melted butter.

Add a few heaping tablespoons of cocoa powder to the condensed milk mixture and whisk until homogenous.

Taste the mixture and add more cocoa powder if needed for extra chocolate flavor.

Gently fold the whipped cream into the chocolate mixture until fully incorporated with no streaks.

Smooth out the top of the mixture and cover with plastic wrap.

Freeze for at least 4 hours, ideally overnight.

For a hand-churned ice cream, combine 2 cups of whole milk, 2 whole eggs, and 1 cup of white sugar in a medium saucepan and whisk to combine.

Heat the mixture over medium-low heat, whisking constantly until it reaches 175 degrees Fahrenheit.

Remove from heat and add 1/3 cup of cocoa powder, whisking to combine.

Add 1 1/2 cups of heavy cream to the mixture and whisk again.

Pour the custard into a bowl and cover with plastic wrap, pressing it down to the surface of the liquid.

Place the bowl in the freezer.

Fill a large metal bowl halfway with ice and sprinkle with 1/2 cup of salt.

Place the chilled custard mixture into the ice bowl and whisk for 10 minutes, scraping down the sides.

Cover the bowl with a clean kitchen towel and freeze for 30 minutes.

Repeat the whisking and freezing process a total of four times.

After the fourth whisking, the custard should have a soft-serve consistency.

Cover with plastic wrap and freeze for another 4 hours, ideally overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens