Find the largest bowl you have and come over for some banana pecan chocolate chunk hot fudge ice cream.
And the best part.. this fancy schmancy ice cream doesn’t require an ice cream maker.
It only requires a little bit of patience during the freezing process. But it is worth it.
Pecans, chocolate chunks, hot fudge, repeat.
Layers of goodness.
You might not be able to see it, but there is TWO layers of chopped pecans, chocolate chunks, and hot fudge.
Every scoop of this ice cream is loaded with awesomeness.
- 4 bananas
- 1 container your favorite vanilla ice cream, let it sit out for 20 minutes before using
- 2/3 cups pecans, chopped & divided
- 2/3 cups chocolate chucks, chopped & divided
- Hot fudge, warm enough to drizzle
- Puree 2 of the bananas with half of the vanilla ice cream in a food processor until smooth.
- Pour this mixture into the dish you want to freeze the ice cream in. I used a loaf pan.
- Let this layer harden for 30 minutes before moving on. Be sure to cover with tinfoil. You want this layer to lightly freezer before adding the pecans, chocolate chunks, and fudge, otherwise those ingredients will drop to the bottom of the dish and not stay on top of the ice cream.
- Once harden, drizzle on the hot fudge, and add the 1/3 cup chopped pecans and 1/3 cup chocolate chunks.
- Cover with foil tin and freeze for 10 more minutes.
- Meanwhile, puree the other 2 bananas and the other half of the vanilla ice cream until smooth.
- After the 10 minutes, add the other half of the ice cream/banana mixture to the pan. Let that freeze for 30-40 minutes before drizzling more hot fudge on top, along with the other 1/3 cup chopped pecans and 1/3 cup chocolate chunks.
- Freeze over night, covered with tin foil.
If only I got around to making chocolate dipped ice cream cones.. mmmm.