Blue Bell's Banana Fudge is milk chocolate ice cream swirled with banana-flavoured ice cream. This copy needs no ice cream maker: whip two cups of cream, fold in a can of condensed milk, divide the base, flavour one half with two mashed bananas and the other with cocoa, and swirl the two in a loaf pan. It freezes in six hours.

What Blue Bell's Banana Fudge is

Blue Bell describes it as its Milk Chocolate Ice Cream swirled with a banana-flavoured ice cream, the banana fudge bar in a carton, and sells it in half gallons and pints. When it came out, CBS Texas reported on 6 March 2025 that the flavour was new, inspired by the frozen snack bars on a stick that Blue Bell also makes, and available for a limited time.

The carton lists milk, cream, skim milk, sugar, corn syrup, cocoa and flavourings, with turmeric and annatto for colour. No banana is named, so the banana is a flavouring. The copy uses the fruit. A serving of three quarters of a cup comes to about 400 calories by USDA figures. MakeFoodLovely is not connected with Blue Bell.

Recipe

Banana Fudge Ice Cream

A no-churn version of Blue Bell's Banana Fudge — banana ice cream swirled with chocolate ice cream, both made from one base of whipped cream and condensed milk. About 1 1/2 quarts, eight servings.

5.0 (1)

Prep: 20 min
Total: 6 hr 20 min
Serves: 8
Cuisine: American

Ingredients

1/4 cup unsweetened cocoa powder
3 tablespoons whole milk
2 medium ripe bananas (about 8 ounces peeled)
1 teaspoon lemon juice
2 cups cold heavy cream
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1/8 teaspoon salt

Instructions

Heat the milk until it steams, stir in the cocoa to a smooth paste and let it cool.
Mash the bananas with the lemon juice until completely smooth, or blend them.
Whip the cream to stiff peaks. Fold in the condensed milk, the vanilla and the salt until no streaks remain.
Divide the base between two bowls. Fold the banana into one and the cocoa paste into the other.
Spoon the two mixtures alternately into a 9x5-inch loaf pan, in large spoonfuls. Draw a knife through the pan twice, lengthwise, to swirl them.
Press a sheet of parchment onto the surface and freeze for at least 6 hours, until firm. Let the pan stand for 5 minutes before scooping.

Nutrition

Calories:: 400

Calculated from the ingredient quantities above using the USDA FoodData Central database, then divided by the number of servings. It is an estimate and will vary with the exact products you use.

One base, two flavours

The base is the usual no-churn one. Whipped cream supplies the air that a machine would beat in, and condensed milk supplies sugar without water, which keeps the ice cream soft enough to scoop. Dividing one base gives two ice creams of the same texture, so the swirl freezes evenly.

Cocoa as a paste. Dry cocoa folded into whipped cream leaves specks. Stirred into hot milk first, it dissolves.
Bananas mashed smooth. Lumps freeze into hard, icy pieces.
Fold, do not stir. Stirring knocks the air out of the cream, and the ice cream freezes dense.

A swirl, not a blend

Two passes of the knife are enough. With more, the pan turns into one pale brown ice cream in which neither flavour stands out.

For wider ribbons, layer the two mixtures in thirds and skip the knife. A no-churn ice cream built in layers that way is the Gold Medal Ribbon copy.

Banana fudge bars on a stick

The flavour began as a bar, and the mixture freezes in ice pop moulds as well. Put a spoonful of each mixture into each mould, push in the sticks and freeze for 6 hours. The recipe fills about sixteen 3-ounce moulds.

A pop in three layers with a cooked fudge is the Banana Fudge Bomb Pop copy.

Two weeks in the freezer

Parchment pressed onto the surface keeps ice crystals off. The ice cream is at its smoothest in the first two weeks; after that the banana half turns icy, because bananas bring water into the base.

Other ice creams on this site are the Cherries Jubilee and the Cookie Monster ice cream.

Blue Bell Banana Fudge Ice Cream Recipe

What Blue Bell's Banana Fudge is