1. 3 ½ cup cream base
2. 2 bananas
3. 1 tsp vanilla extract
4. 1 tsp lemon juice
5. Brownie pieces (homemade or box)

Raspberry Sauce:

1. 12 oz fresh raspberries
2. 1 cup sugar
3. 3 Tbsp water
4. 3 Tbsp cornstarch
5. 2 tsp lemon juice

Brownies:

1. Make your favorite brownies. 
2. Let it cool for several hours so it is set.
3. Crumble half the pan of brownies and set aside until ready to use.

Raspberry Sauce:

1. In a small bowl Stir together water and cornstarch, set aside.
2. In a saucepan over medium-high heat, combine raspberries and sugar. 
3. Give the mixture a stir.
4. As it heats the raspberries will break down and begin to juice. 
5. Cook the raspberries for several minutes until it's boiling. 
6. Once it’s boiling, add the water and cornstarch mixture and stir. 
7. Let it boil for a few minutes. You will start to see it thicken.
8. Take the pan off the heat and let the raspberry mixture cool for about 30 minutes in the pan. 
9. Transfer it to a container and store in the fridge until ready to use.

Banana Puree:

1. In a blender or food processor combine bananas and lemon juice, puree. 

Ice Cream:

1. Combine cream base, banana puree, and vanilla in a bowl and whisk until well combined.
2. Pour into the ice cream maker and churn. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing. 
3. Turn off the machine and remove the dasher. 
4. Fill the ice cream container by layering ice cream, raspberry sauce (give it a little stir), add brownie pieces and press them into the ice cream. Continue layering until the container is full.
5. Cover and freeze for 8 hours or overnight.