2 pints vanilla ice cream, slightly softened
1/2 cup plus 2 Tbsp. shredded sweetened coconut, toasted
5 ounces bittersweet chocolate, coarsely chopped
2 small bananas, cut into 1/2-in chunks
To toast coconut: put in non-stick skillet over medium heat; stir frequently and watch carefully so it doesn’t burn. Stir until it turns a pale golden, then remove from pan immediately. Cool.
Using the paddle attachment in your electric mixer, blend ice cream, chocolate, banana chunks and coconut until combined. Press mixture into a 1-qt. airtight container; freeze until firm. Serve scoops of ice cream with a sprinkle of the extra coconut. If you like even more chocolate, here’s a recipe for chocolate ganache that will serve you well.
CHOCOLATE GANACHE
3 Tbsp. light corn syrup
6 oz. heavy cream
12 oz. dark chocolate, chopped into small bits
1/2 tsp. vanilla extract
In a small saucepan combine corn syrup and heavy cream. Bring to a simmer; add the chocolate. Stir until smooth. Remove from heat and add the vanilla. Pour over ice cream and grab a spoon.
Variety is the spice of life. Next time, add a little (taste as you go) espresso powder with the chocolate. Pour over ice cream and head for the porch. Life is about to get good.