Banana Split Ice Cream
Indulge in a classic summer dessert that combines bananas, strawberries, and chocolate for a refreshing treat.
Ingredients
Ice Cream Base
- 1 can sweetened condensed milk (about 14 oz)
- 2 teaspoons pure vanilla extract
- 1/2 cup half-and-half
- 1 1/2 cups heavy whipping cream
Flavor Layers
- 1/2 cup banana slices
- 2 teaspoons strawberry emulsion
- 3 to 4 drops natural red food coloring (optional)
- 1/4 cup unsweetened Dutch-process cocoa powder
Toppings
- 1/2 cup chocolate fudge sauce (divided into two portions)
- 1/2 cup salted peanuts (roughly chopped)
- Whipped cream (optional for serving)
- Maraschino cherries (optional for serving)
Instructions
Preparation of Base
- In a medium bowl, whisk the sweetened condensed milk, vanilla, and half-and-half until smooth.
- In a separate bowl, beat the heavy cream until stiff peaks form, then gently fold in the condensed milk mixture to create a smooth ice cream base.
Flavoring Layers
- Split the base evenly into 3 bowls.
- Mash or blend the bananas until mostly smooth with a few small pieces left, then fold them into the first bowl.
- Stir the strawberry emulsion into the second bowl, adding red food coloring if you want a pink shade. Chill this bowl in the refrigerator.
- Mix the cocoa powder into the third bowl until fully blended, then refrigerate it as well.
Layering and Freezing
- Spread the banana mixture into an 8 x 8-inch pan or a similar freezer-safe container.
- Freeze for 20 to 30 minutes, until the layer is lightly set.
- Remove it and drizzle half of the fudge over the surface.
- Pour the strawberry mixture on top of the banana layer and freeze again for 20 to 30 minutes, until it firms up slightly.
- Take the pan out, drizzle the remaining fudge over the strawberry layer, then spread the chocolate mixture on top.
- Finish with the chopped peanuts and freeze uncovered for 3 to 5 hours, or until fully firm.
- Scoop and serve with whipped cream and maraschino cherries if desired.
Notes
Transfer Banana Split Ice Cream to an airtight freezer-safe container to minimize exposure to air. Let it rest at room temperature for 5 to 10 minutes before serving.