It’s summer.  It’s hot.  It’s a perfect time for homemade ice cream.


     Do you love banana splits?  Sure you do.  Who doesn’t?  I wanted one in the worst way and I had some heavy cream I wanted to use to make my own ice cream.  This was so good . . . I mean incredibly good, that I’m surprised I didn’t think of it sooner.  I didn’t over mix the raspberries or fudge, so there were thick ribbons swirled throughout.  Nothing worse than eating fudge ripple and looking for the fudge.   Now I have a big container of it in the freezer so when I want another banana split, it will be so easy to have one.  Provided someone else doesn’t eat it before I get to it.



1 cup whole milk, very cold

¾ cup sugar

2 cups (16 oz) heavy cream, very cold

2 tsp vanilla

2 dashes nutmeg

Put ½ or 1 whole banana in the refrigerator to chill.  I only used half because I didn’t want the banana flavor to be too strong.  I wanted to be sure to enjoy the raspberry swirl and the fudge.  Oh, that fudge is so good!



In mixer bowl on low speed, mix milk and sugar for a couple minutes until sugar is dissolved.  Add nutmeg, heavy cream and vanilla, mixing until combined.  Put mixture into ice cream machine and let mix for about 30 minutes.  Remove and put into a freezer safe bowl, cover and put it in the freezer.



3 cups fresh or frozen raspberries

2/3 cup sugar


In a medium saucepan, combine raspberries and sugar.  Bring to a boil over medium heat.  Lower heat until mixture is at a simmer and cook for about fifteen minutes, mashing the berries as you go.  Run the mixture through a mesh strainer to remove the seeds.  I used a large spoon to help push the juice through the strainer.  Cover and refrigerate.




½ cup cocoa powder

½ cup brewed coffee

½ cup sugar

¼ cup semi-sweet chocolate chips

1 tsp vanilla

¼ tsp salt


In a small saucepan, bring cocoa powder, coffee, and sugar to a hard boil.  Cook for 30 seconds, stirring continuously.  Remove from heat.  Add chocolate chips, stirring until melted.  Add vanilla and salt.  Cover and refrigerate.


     Leave the ice cream in the freezer for 90 – 120 minutes.  By then, the raspberries, banana, and fudge will be pretty cold.  Peel the banana and mash or chop it.  Swirl it through the ice cream.  Plop big spoonfuls of raspberries on top and swirl through.  Do the same with the fudge.  Don’t over mix or you’ll lose your beautiful swirls.  Return to freezer for up to four hours.

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By Tika for CHEW WANNA EAT? © 2016


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