Recipe courtesy of Russell Simmons

Homemade Banana Ice Cream With Fudge Sauce

  • Level: Easy
  • Total: 4 hr 25 min
  • Active: 25 min
  • Yield: 8 servings
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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
  1. 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.
  2. 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.
  3. 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.)
  4. Serve the banana ice cream with the fudge sauce.