Chocolate Fudge Sauce: In a medium bowl, whisk together the coffee, sugar and cocoa. Whisk in the corn syrup until all the sugar crystals are dissolved and the mixture is completely smooth. Place the chocolate and butter in a large, dry bowl or in the top of a double boiler set over barely simmering water. When the chocolate has melted, whisk in the coffee-cocoa mixture until smooth and blended. The sauce is best if left to ripen for a full day before serving. Store in a sealed container. This sauce will keep for 3 weeks in the refrigerator or 3 months in the freezer.
Vanilla Ice Cream: Split the vanilla bean lengthwise. Scrape out the seeds. Put the seeds, pod halves, milk, heavy cream, and 1/4 cup of the brown sugar in a heavy-bottomed medium saucepan. Bring just to the simmering point over low heat (it will wriggle in the pot). In the meantime, combine the remaining 3/4 cup brown sugar, egg yolks, and vanilla extract in a large bowl and whisk until just blended. While gently whisking the yolks, drizzle the hot cream mixture into them so that they are gradually warmed up. Return everything to the saucepan and cook while stirring with a wooden spoon. Make sure that you are constantly scraping the spoon across the bottom of the pan so the custard does not scorch. The custard is done when it has thickened slightly and can evenly coat the back of the spoon. Do not let it come to a boil. Strain the custard through a fine sieve. Press out all the liquid in the vanilla beans and nestle the container holding the custard into a large bowl of ice. Let cool, stirring occasionally. Transfer the custard to an ice cream machine and freeze according to the manufacturer's instructions. Put the finished ice cream in a storage container and freeze until firm.
Make sure the fudge sauce has been in the refrigerator for at least 2 hours to thicken. If the ice cream is very hard, let it soften in the refrigerator for 20 to 30 minutes. Shmoosh and spread the fudge sauce in ribbons through the ice cream. Take care not to let the sauce blend into the ice cream. Refreeze until hard.
Chocolate Wafer Crust: Coat a 9-inch pie pan with 2 teaspoons of the butter. In a food processor, chop the chocolate wafers into fine crumbs. Transfer to a small bowl and mix in the rest of the melted butter. Pat the mixture over the bottom and sides of the pan. Freeze for at least 30 minutes.
Chocolate-Dipped Frozen Banana Bonbons: Melt the chocolate in a completely dry bowl or in the top of a double boiler set over barely simmering water. Pierce each banana chunk with a fork. Dunk first into chocolate to coat, then into the peanuts or coconut. Set on waxed paper-lined cookie sheet, and freeze for 2 hours or overnight. For maximum flavor, let sit at room temperature for 10 minutes before serving.
Fill the crust with the vanilla fudge ice cream, top with bonbons and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1326.78 Kcal (5555 kJ)
Calories from fat	912.58 Kcal
		% Daily Value*
Total Fat	101.4g	156%
Cholesterol	384.79mg	128%
Sodium	283.07mg	12%
Potassium	791.58mg	17%
Total Carbs	105g	35%
Sugars	80.98g	324%
Dietary Fiber	6.94g	28%
Protein	15.37g	31%
Vitamin C	4.2mg	7%
Vitamin A	0.9mg	29%
Iron	4.6mg	26%
Calcium	178mg	18%

Amount Per 100 g
Calories	345.13 Kcal (1445 kJ)
Calories from fat	237.39 Kcal
		% Daily Value*
Total Fat	26.38g	156%
Cholesterol	100.09mg	128%
Sodium	73.64mg	12%
Potassium	205.91mg	17%
Total Carbs	27.31g	35%
Sugars	21.07g	324%
Dietary Fiber	1.81g	28%
Protein	4g	31%
Vitamin C	1.1mg	7%
Vitamin A	0.2mg	29%
Iron	1.2mg	26%
Calcium	46.3mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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