Banana Split Ice Cream

If you know me, you know I LOVE ice cream.  I only eat my homemade ice cream since I know exactly what's in it.  My body does not tolerate all of the fillers, starches, etc. in store-bought ice cream.  I'm always trying to come up with new flavors.

On Sunday I had some cream that needed to be used...which means ice cream.  I had some bananas that were getting ripe.  So I thought I'd make strawberry banana.  Which then morphed into banana split ice cream.

I did a strawberry banana ice cream with walnuts and fudge swirled in.  Delicious!  And so easy.  Using banana really thickened the ice cream.  It was done in 10 minutes instead of the usual 20.  Love it.

Banana Split Ice Cream

3 cups heavy cream (preferably raw)
3 egg yolks
1 ripe medium banana
1/2 cup frozen strawberries (fresh will work, but frozen helps it thicken and freeze faster)
1/4 cup honey
1/3 cup maple syrup (you can do all honey or all maple syrup)
1/3 cup chopped crispy nuts
hot fudge sauce (recipe below)

In a blender mix cream, yolks, banana, strawberries, honey and syrup.  Taste.  Make sure it is a little overly sweet (the sweetness will go down after it freezes).

Pour into ice cream maker and process until done (mine took 10 minutes in a Kitchen Aid mixer attachment).

During the last minute of processing add nuts.

Put the ice cream in a freezer safe container.  Drop small spoonfuls of fudge into the ice cream and mix very gently.  Don't mix it in.  Just fold over the ice cream so the drops of fudge stay in tact as much as possible.  It'll be like pieces of fudge when it freezes.  Freeze until firm.

Hot Fudge Sauce
(prepare this in advance so it is cold when you make the ice cream)

1 cup organic cane sugar

1/3 cup cocoa
2 Tbsp. organic all purpose flour (or arrowroot or cornstarch)
1/4 tsp. salt
1 cup boiling water
1 Tbsp. butter
3/4 tsp. vanilla

Blend sugar, cocoa, flour and salt in sauce pan. Turn on heat and add boiling water. Bring to a boil. Cook, stirring constantly, until thick, about 3-6 minutes. Remove from heat. Stir in butter and vanilla. Store in refrigerator.