• 100g – bittersweet or semisweet chocolate, chopped
• 150ml – milk, whole or low-fat


  1. In a small bowl set over a pan of simmering water (or in the microwave), melt the chocolate with the milk.
  2. Blend the melted chocolate, the Bailey’s, the banana, and the rum until smooth.
  3. Pour into a plastic or metal container, cover, and freeze for at least 4 hours.

Recipe courtesy of Rekha Rani