Banana Split Ice Cream Recipes

HOMEMADE BANANA SPLIT ICE CREAM

Steps:

• In a heavy saucepan, bring the sugar, water and milk to a boil. Reduce heat; cook until sugar is dissolved. Add marshmallows and stir until melted. Remove from the heat; cool for 15 minutes. Stir in lemon juice. Cover and refrigerate for 8 hours or overnight., Stir in the pineapple, bananas and cherries. Fold in whipped cream. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in an ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Serve with chocolate syrup.

BANANA SPLIT ICE CREAM

Steps:

• In a heavy saucepan, combine 2-1/2 cups fat-free milk and egg substitute. Cook over low heat until mixture is thick enough to coat a metal spoon and reaches at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately. , Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in condensed milk and remaining fat-free milk. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight. , Combine bananas, lime juice and vanilla; stir into custard mixture. Fill ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion; gently fold in chocolate topping, pecans and cherries. Freeze 2-4 hours or until firm.

BANANA SPLIT ICE CREAM PIE

Steps:

• Mix cookie crumbs with melted butter. Press into a 9-inch pie plate.
• Arrange bananas over bottom of crust. Spread ice cream in an even layer over bananas. Top with drained pineapple. Whip the cream and spread over top. Sprinkle with nuts.
• Place pie in freezer for 4 hours or until firm. Garnish with cherries, if desired. Makes 8 servings.

BANANA SPLIT DESSERT

Steps:

• In a small bowl, combine crumbs and melted butter. Set aside 1/2 cup; press remaining crumbs into a 15x10x1-in. pan. Slice bananas widthwise and layer over crust. Cut ice cream widthwise into 10 slices; place over bananas. Spread edges of ice cream slices to cover banana and form a smooth layer. Sprinkle with nuts. Cover and freeze until firm. , In a large saucepan, melt chocolate chips and butter; stir until smooth. Pour over ice cream; freeze until firm. , In a large bowl, whip cream until stiff peaks form; spread over chocolate layer. Top with reserved crumbs. Store in freezer (will keep for several weeks). Remove from freezer about 10 minutes before serving.

BANANA SPLIT ICE CREAM

Steps:

• Add sugar to eggs gradually, beating until thick.
• Stir in remaining ingredients, except milk.
• Pour into ice cream freezer container.
• Fill with milk.
• Freeze using manufacturer's instructions.

THE PERFECT BANANA SPLIT

Steps:

• Gather the ingredients.
• Peel the banana and slice it in half lengthwise. Place the banana slices against the sides of a long, narrow, shallow dish.
• Place the scoops of ice cream in a row between the banana slices.
• Squirt the chocolate syrup on the vanilla and strawberry ice cream.
• Spoon the marshmallow creme over the chocolate ice cream.
• Top everything with the whipped cream. Sprinkle it all with nuts and top each mound of ice cream with a cherry.

BANANA SPLIT ICE CREAM CAKE

Steps:

• In a small bowl, combine the crushed cones, walnuts and butter; press onto the bottom of a greased 9-in. springform pan. , In another small bowl, combine 3 cups yogurt, bananas and extract if desired. Spread over crust. In a small bowl, combine fudge topping and walnuts; spread over yogurt. Cover and freeze for 2 hours or until firm. , Top with remaining yogurt; spread with strawberry topping. Cover and freeze for 8 hours or overnight until firm. Garnish with whipped topping.

BANANA SPLIT ICE CREAM CAKE

Steps:

• Place strawberry ice cream in a refrigerator for about 30 minutes to soften slightly.
• Slice strawberry ice cream and place in the bottom of a 9x13-inch pan. Freeze until firm, about 45 minutes.
• Meanwhile, place chocolate ice cream in refrigerator to soften, about 30 minutes.
• Slice chocolate ice cream and spread over strawberry. Freeze until firm, about 45 minutes.
• Meanwhile, soften vanilla ice cream in a refrigerator for about 30 minutes.
• Mash 3 bananas with lemon juice in a large bowl; stir in vanilla ice cream. Spread banana mixture evenly over the chocolate layer. Cover and freeze for at least 3 hours.
• Mix whipping cream, sugar, and vanilla extract together in a bowl with an electric mixer at medium speed until soft peaks form.
• Place whipped cream in a decorator bag fitted with a large, 1/2-inch writing tube. Invert ice cream cake from the pan onto a chilled platter. Slice remaining banana on top of cake. Pipe large dollops of whipped cream on top of the banana slices. Sprinkle with chopped walnuts and garnish with cherries. Serve with chocolate syrup.