Electrolux #splits: Island Banana Split

Foodbuzz is featuring a Top 9 takeover exclusively made of banana splits (which is perhaps the greatest idea ever) which is cohosted by Electrolux to support Ovarian Cancer research (topped the greatest idea ever). Kelly Ripa just recently made banana splits with some food bloggers to raise awareness for the cause.
So I wanted to join in the fun. For every split made Foodbuzz donates $$ to Ovarian Cancer Research. Awesome x3.
Ahem. Any excuse to eat ice cream is definitely fun for me. It’s currently 9 am and my daughter is eating a banana split (Yeah, we’ll bash me on my parenting skills later).
My banana split has:

• apple banana (split!) which is a banana we grow here in Hawaii (and probably other places) that is a little smaller and has a tang to it that I prefer to regular bananas
• Chocolate coconut ice cream (recipe follows)
• Tahitian vanilla ice cream (store-bought)
• Kula (local grown) strawberries macerated in sugar
• Caramelized mac nuts (yep, made these myself)
• super dark chocolate sauce (recipe follows)

Chocolate Coconut Ice Cream

• 1 1/3 C heavy cream
• 1 can coconut milk (2 Cups)
• 1/2 C granulated sugar
• 3 oz dark chocolate bar (good quality—I used Valhrona)

1. Combine all ingredients in a saucepan over medium high heat. Stir constantly. Bring to a boil and reduce the heat. Simmer for several minutes until the mixture thickens. It will look like the beginning stages of custard.
2. Move to a bowl, cover with saran wrap and chill overnight (about 8 hours)
3. .Freeze according to ice cream maker directions

This ice cream was amazing. I found myself licking the spoon the whole time I made it. After I chilled it it was like custard. Gorgeous.
Dark Chocolate Sauce (my mother-in-law’s recipe)

• 1 C sugar
• 4 T baking cocoa (I used Hershey’s dark chocolate cocoa, but you can make it a little lighter with regular cocoa)
• 1 T flour
• 2 T butter
• 2/3 C canned milk or a mixture of cream and milk

1. Whisk together sugar, cocoa and flour in a saucepan. Put in butter and turn burner to medium. Melt butter and whisk together until the mixture is a paste.
2. Add milk slowly, whisking thoroughly after each addition, and wait until it thickens a little before adding more. Mixture should simmer a little.
3. Keep stirring and heating until sauce thickens and sugar is completely melted.