Big Love Pudding Double Ice Cream Recipe
Made of bananas & vanilla coconut with chunks of date sweetened chocolate
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Ingredients
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Base ice creams
Date‑sweetened chocolate chunks
Finish & optional garnishes
Method
Base ice creams
- 1
Prepare bananas
Peel and slice the ripe bananas into 1/2‑inch rounds. Spread them on a parchment‑lined tray and freeze until solid, at least 2 hours (or overnight). Measure approximately 4 cups of frozen banana slices.
- 2
Blend coconut vanilla base
In a high‑speed blender or food processor, combine the frozen banana slices, 400 ml full‑fat coconut milk, 2 tsp vanilla extract, 2 tbs maple syrup, and a pinch of fine sea salt. Pulse and scrape down the sides, then blend until very smooth and creamy. Use short bursts to avoid overheating; you want a soft‑serve consistency. Taste and adjust sweetness with an additional 1/2–1 tbs maple syrup if desired.
- 3
Split for two textures
Scoop half of the blended mixture (about 2–3 cups worth) into a bowl — this will be the banana ice cream. Leave the remaining half in the blender.
- 4
Make vanilla coconut ice cream
To the portion remaining in the blender, add 1 extra tbsp coconut milk (if needed) and 1/2 tsp extra vanilla for a more pronounced vanilla coconut flavor. Blend briefly to combine. Transfer this mixture into a separate container — this will be the vanilla coconut ice cream.
- 5
Chill until scoopable
Place both containers of ice cream into the freezer for 20–30 minutes to firm slightly so they are scoopable but still soft enough to swirl. Stir once after 15 minutes if edges freeze faster than center.
Date‑sweetened chocolate chunks
- 6
Make date chocolate
In a food processor, combine 8 pitted Medjool dates, 4 tbs unsweetened cocoa powder, 2 tbs melted coconut oil, 1 tsp vanilla extract, and 1/4 tsp sea salt. Process until the mixture becomes a thick, sticky paste and the components are fully combined. Scrape down sides as needed. If the mixture is too dry, add 1/2 tbs warm water; if too wet, add 1 tsp cocoa powder.
- 7
Form chunks
Spread the date‑chocolate paste on a parchment‑lined tray to about 1/4‑inch thickness. Sprinkle 2 tbs cocoa nibs evenly on top, press lightly. Pop the tray into the freezer for 15–20 minutes to firm. Once firm, chop the slab into irregular chunks roughly 1/2‑inch to 1‑inch pieces. Keep the chunks frozen or chilled until ready to fold into ice cream.
Assemble and finish
- 8
Layer into container
Line an 8x5 inch loaf pan (or similar ice cream container) with parchment for easy removal. Spoon a layer (about 1/3) of the vanilla coconut ice cream into the bottom and spread evenly. Add a few banana slices if using. Dollop a few tablespoons of banana ice cream on top, then scatter a handful of date‑chocolate chunks. Repeat layers, alternating vanilla coconut and banana ice creams, pressing gently with the back of a spoon to remove air pockets and create swirls. Reserve a handful of chunks to press into the top.
- 9
Marble lightly
Run a butter knife lengthwise through the layers two or three times to create marbled ribbons of banana and vanilla coconut. Do not overmix; you want distinct swirls.
- 10
Freeze until firm
Cover the loaf pan with plastic wrap or a lid and freeze for at least 4 hours, preferably overnight, until completely firm.
- 11
