Chocolate & Banana Sorbet

Posted by in Chocolate Recipes on June 11 2011 | Leave A Comment

You might recall that the nice people at Gaggia offered to lend us one of their ice cream makers. Well my machine arrived and of course I couldn’t wait to try it. Unfortunately, with no fresh cream in the house, I had to improvise and use what I had to hand.

Having a bunch of ripe bananas in the fruit bowl, I decided to experiment. This is what I came up with.


  • 200ml water
  • 200g caster sugar
  • 200g bananas
  • 2 tablespoons cocoa powder
  • 50g finely grated dark chocolate


Pour the sugar & water into a saucepan and bring to the boil, just long enough to make sure the sugar is disolved. Leave this to cool.

When the sugar syrup has cooled a little, mash in the bananas. I found it easiest to use an electric mixer to make sure the mix was as smooth as possible. You can use a blender or force the mixture through a sieve if you want it completely smooth.

Stir in the cocoa powder and allow the mixture to cool completely. Finally, pour it into your pre-chilled ice cream maker. Set the timer to 30 minutes and let the machine do its thing.

When the machine is done, scoop into glasses or bowls and generously sprinkle with the grated dark chocolate.

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Comments On This Post

  1. So, how was it?

    An improvised recipe, pretty genius, but good enough you’d make it again exactly as is or would you tweak it in any way?

    • Dom (Chocablog Staff)

      It was delicious, but I don’t know I’d ever make the same thing twice!

      Next time I plan to experiment with a pure chocolate sorbet, but getting chocolate and water to combine takes more work, so I’ll probably look at a few other recipes before trying my own.

  2. MJ

    Sounds like a frozen chocolate covered banana which is awesome! I’m sure this would be a great use for those bananas that are a little past their prime. Thanks for the recipe.

  3. Ashleigh

    I’m going to try this – once bananas here fall below $3 each. (Cyclone Yasi walloped thre banana growers, again, so it will be about 6 more months for prices to return to normal.)

  4. ChristopherD

    I don’t know how it’s work in the ice cream freezer, but one change that might be fun would be to take the sugar to a dark-ish caramel before adding the pre-mashed bananas – you might need a dollop of corn syrup or honey to help with stabilizing the caramel. Stir them down (careful of the steam). This cooks and caramelizes the banana. Then procede as above. Again though, I am not sure how this would work in an ice cream freezer, but caramel, banana and chocolate is a nice combination.

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