When the Steelers aren't part of the Super Bowl equation, I'm really only in it for the food. I guess I'll take any excuse to eat burgers and wings and, well, why not a homemade hot fudge sundae?
Though the ice cream maker is one of my kitchen MVPs, the recent deep freeze didn't make me want to march back and forth from the corner store with the giant bags of ice necessary for home churning. Thus, a no-churn recipe peaked my interest.
This sundae twists the idea of a traditional banana split with banana-butterscotch ice cream, topped with homemade hot fudge.
This sundae twists the idea of a traditional banana split with banana-butterscotch ice cream, topped with homemade hot fudge.
Ice cream recipe adapted from Heart of Gold
For the ice cream
2 bananas
14 oz can sweetened condensed milk
2 cups heavy cream
1 tsp vanilla extract
For the butterscotch swirl
4 tbsp butter
1/2 cup dark brown sugar
1/2 cup heavy cream
1/2 tsp vanilla
3/4 tsp coarse sea salt
For the hot fudge topping
2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup dark brown sugar
6 oz milk chocolate chips
1/4 cup dark cocoa powder
2 tbsp unsalted butter
Prepare butterscotch by melting butter in sauce pan over medium heat. Whisk in brown sugar, heavy cream, vanilla and salt. Bring to a boil and cook for 3-5 minutes, whisking constantly. Remove from heat and set aside.
Purée bananas in food processor. In a large bowl, stir together banana, sweetened condensed milk, vanilla and 1/2 cup butterscotch sauce. In separate bowl, beat heavy cream with hand mixer on medium speed for about 3-4 minutes unti stiff peaks form. Gently fold cream into banana mixture. Stir together and pour into 8 inch cake or loaf pan. Pour remaining butterscotch over top and swirl with a butter knife. Cover with plastic wrap and freeze for at least 6 hours.
Heat heavy cream, corn syrup and brown sugar in sauce pan over medium heat. Stir in cocoa powder and half chocolate chips. Bring to a low boil and stir until smooth. Reduce heat to low and stir in butter and remaining chocolate chips. Stir until smooth and remove from heat. Serve immediately or refrigerate in a jar until ice cream is ready to serve.
Assemble sundae with hot fudge topping, sprinkles and a cherry on top!
