Banana Pudding Double Ice Cream Recipe

Freeze 3 ripe bananas (peeled and sliced) for at least 4 hours or overnight. Chill the can of coconut milk in the refrigerator so the fat separates and is cold before blending.

Pit dates if not already pitted. Measure out chocolate chips and optional garnishes. If you prefer a smoother date chocolate, soak dates in warm water for 10 minutes, then drain.

Blend date chocolate

Place pitted dates, cocoa powder, warm water, melted coconut oil and a pinch of sea salt into a small food processor or high-speed blender. Process until a thick, glossy paste forms, scraping down sides as needed (about 1–2 minutes). If too thick, add 1 teaspoon more warm water at a time until spreadable but not runny. Set aside in a bowl.

Blend base

Scoop the solid portion of the chilled coconut milk (about 3/4 cup thick cream) into a high-speed blender or food processor. Add the frozen banana slices, maple syrup, vanilla extract and a pinch of sea salt. Blend on high, pausing to scrape down the sides, until the mixture is ultra-smooth, creamy and resembles soft-serve (about 1–3 minutes depending on motor strength). If mixture is too thick to move, add up to 1–2 tablespoons of the reserved coconut milk liquid.

Fold in chips

Transfer about two-thirds of the banana-coconut mixture into a loaf pan or airtight container. Gently fold half of the mini chocolate chips into the remaining one-third of the base in the blender or a bowl so you create a chocolate-chip portion.

Layer and swirl

Spoon alternating layers of plain banana base and chocolate-chip banana base into the pan. Dollop tablespoon-sized amounts of the date chocolate over the layers as you go. Use a thin spatula or knife to create 3–4 figure-eight swirls through the mixture—do not overmix; you want visible ribbons of date chocolate.

Scatter the remaining chocolate chips on top and press them lightly into the surface. Add optional toasted coconut flakes if using.

Cover the container with a lid or plastic wrap and freeze for at least 2–3 hours to firm up to scoopable consistency. For a firmer scoop, freeze 4 hours or overnight.

When ready to serve, let the ice cream sit at room temperature for 5 minutes to soften slightly. Scoop and garnish with extra chocolate chips and toasted coconut flakes. Store leftovers in the freezer for up to 2 weeks; thaw 5–10 minutes before serving for easiest scooping.