Banana Fudge Ice Cream Pie

 Tradition in our family dictates that we have a banana fudge ice cream cake from the local creamery for my daughter's birthday. Last year, we tried one from Cold Stone Creamery instead, and though it was good, it just wasn't the same. So last week, I was on the phone with the usual place, all ready to place my order, when the young man on the phone told me that they didn't make banana ice cream! What? Say it ain't so....(I still think he had no clue). Well, I am told that necessity is the mother of invention, so it was time for me to make my own. All I can say at this point is that I'm glad that that young man had no clue, because my version of our yearly treat turned out to be far superior (I'm not modest, lol).

Banana Fudge Ice Cream Pie

Printable Recipe

Ingredients:

1 ½ cups heavy cream
1 ½ cups whole milk
1 vanilla bean (or 1 teaspoon vanilla)
2 eggs
¾ cup sugar
2 medium, ripe bananas, mashed
1 cup good quality hot fudge topping (I used Mrs. Richardson?s)
1 premade Oreo pie crust





In a medium bowl, beat the eggs and the sugar until thick, about 1-2 minutes. Whisk the eggs into the cream/milk mixture and heat until it just comes to a boil, whisking constantly. Continue to heat until mixture thickens slightly and is able to coat the back of a spoon. Remove from heat, pour into a bowl, cover and chill for several hours or overnight.

When the custard is thoroughly chilled, remove the vanilla bean, and pour into an ice cream machine. Add the bananas and churn, per manufacturer?s directions, until the desired consistency is achieved, about 30 minutes.



Spread ½ cup fudge on the bottom of the pie crust. Top with half of the ice cream and repeat, ending with ice cream. Cover and freeze pie until firm. Serve with additional hot fudge, if desired.