For a more sophisticated dessert, add a tablespoon of banana liqueur or rum to the sauce just before serving.
2 cups vanilla light ice cream, softened
1 (1.4-ounce) chocolate-covered English toffee bar (such as Skor), chopped
1 tablespoon butter
1/3 cup packed light brown sugar
2 tablespoons water
1 medium banana, sliced
1/4 teaspoon vanilla extract
How to Make It
Combine ice cream and chopped toffee bar in a bowl; stir well, and freeze until firm.
Meanwhile, melt butter in a medium nonstick skillet over medium heat. Stir in brown sugar and water. Cook 1 minute or until sugar dissolves and mixture begins to thicken, stirring constantly. Add banana and vanilla; cook 1 minute, stirring to coat banana. Serve banana sauce over ice cream.