Ripe bananas and fruit nectar blend with melted semi-sweet chocolate, sugar, and milk for this creamy, scoopable sherbet. A second freeze after beating helps create a smooth texture.
The recipe makes about 3 1/4 cups, or 8 servings. Choose apricot nectar, peach juice, or pineapple juice for the fruit flavor.
Helpful Tips
- Microwave the chocolate in short intervals and stir often so it melts smoothly without scorching.
- Beat the sherbet after its first freeze, while it is still partially frozen.
- Let it soften at room temperature for 5 to 10 minutes before scooping.
THE RECIPE
Chocolate-Banana Sherbet
PrepAbout 15 min
First freezeAbout 2 hours
TotalSeveral hours, including freezing
YieldAbout 8 servings (3¼ cups)
Ingredients
Instructions
- Slice the bananas into a blender or food processor. Add 3/4 cup of the fruit juice, cover, and blend until smooth.
- Put the chocolate chips, remaining 1/4 cup fruit juice, and sugar in a small microwave-safe bowl. Microwave on HIGH (100%) for 30 seconds and stir. If needed, microwave for additional 15-second intervals, stirring after each, just until the chips are melted and the mixture is smooth when stirred.
- Add the chocolate mixture to the banana mixture in the blender and blend until thoroughly combined. Add the milk and blend until smooth. Pour into a 9-inch square pan, cover, and freeze until hard around the edges, about 2 hours.
- Spoon the partially frozen mixture into a large bowl or food processor and beat until smooth but not melted. Return it to the pan, cover, and freeze until firm, stirring several times before it freezes completely. Let soften at room temperature for 5 to 10 minutes before serving. Scoop into dessert dishes.
Adapted from a cookbook page provided by the site owner; wording clarified for readability. Featured image: AI-generated food photography.