Banana Fudge Swirl Ice Cream

By srumbel

Creamy banana ice cream made with no cream or eggs and layered with fudge sauce makes an effortless dessert to beat the summer heat. Make sure your bananas are on the brown side because of the sweetness; any sign of green may not produce best results. If your mixture is still a little crumbly after processing, just smush the pieces together to form smooth ice cream.

from chocolatemoosey.com

Ingredients

• Fudge Sauce
• 1/4 cup water
• 2 tablespoons Dutch cocoa powder
• 2 tablespoons corn syrup
• 1/2 ounce semisweet or bittersweet chocolate, chopped
• 2 cups sliced bananas, frozen (roughly 2 overripe medium bananas)

Preparation

Step 1

For the fudge sauce:
1.In a small saucepan, whisk together the water, cocoa, and corn syrup. Bring to a boil, stirring frequently. Turn the heat down to low and simmer 3 minutes. Remove from the heat and stir in the chocolate until melted. Set aside to cool.
For the ice cream:
1.Process the frozen banana slices in a food processor for a few minutes until smooth (if the mixture is too crumbly and won’t smooth out, press the mixture together and it’ll smooth out). Spoon half of it into a freezer-proof bowl. Pour the fudge sauce on top (if you don’t use all of it, refrigerate leftover sauce). Spoon the rest of the ice cream on top. Freeze for at least an hour before serving.