Recipe courtesy of Russell Simmons
Episode: Date Night
Homemade Banana Ice Cream With Fudge Sauce
4 hr 25 min
25 min
8 servings
4 hr 25 min
25 min
8 servings


Banana Ice Cream:
  • 3 ripe medium bananas, sliced
  • 1/2 cup firmly-packed brown sugar 
  • 1/4 cup honey 
  • 1 cup half-and-half 
  • 1 cup milk 
  • 1 teaspoon vanilla extract 
  • Pinch of salt 
Fudge Sauce:
  • One 14-ounce can sweetened condensed milk
  • 1 cup milk chocolate chips 
  • 2 tablespoons unsalted butter 
  • 1 teaspoon vanilla extract 


Special equipment: an ice cream maker

For the banana ice cream: Stir together the bananas, brown sugar and honey in a medium pot over medium heat. Cook, stirring occasionally, until the sugar is dissolved, the mixture begins to caramelize and the bananas begin to break down, 4 to 5 minutes.

Combine the half-and-half, milk, vanilla and salt in a large measuring cup or container and pour slowly into the banana mixture. Stir until combined. Chill the ice cream base 2 hours and up to overnight. Freeze in an ice cream maker according to the manufacturer's instructions. Transfer to a freezer-safe container and freeze to set.

For the fudge sauce: Combine the condensed milk and chocolate in a small saucepan over medium-low heat and cook, stirring, until the chocolate is melted and the mixture is combined. Remove from the heat and whisk in the butter and vanilla. (Makes 2 cups.)

Serve the banana ice cream with the fudge sauce. 


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