Banana Split

Not your classic banana split, this ice cream sundae is made with a caramelized banana, hazelnut ice cream, coffee halva ice cream, and a chocolate sea salt ice cream.

Are there eggs in ice cream?

Sometimes there are eggs in ice cream and sometimes there aren’t. In this recipe, the no churn ice creams are made by folding together sweetened condensed milk and whipped cream and therefore there are no eggs used to make any sort of custard.

What is a banana split?

A classic banana split is made with a fresh banana cut in half lengthwise, filled with vanilla, strawberry, and chocolate ice cream. Each scoop of ice cream is topped with chocolate fudge sauce, strawberry sauce, and pineapple sauce then whipped cream and maraschino cherries.

Can I use store bought hazelnut butter?

Yes, you can use store bought hazelnut butter for the hazelnut ice cream! If you can find it, just make sure there is no sugar added because it will make the ice cream too sweet.

What is no-churn ice cream?

No churn ice cream simply means that you don’t need an ice cream maker to give it the soft fluffy texture that most ice cream has. Most often, no-churn ice creams are made from a base of sweetened condensed milk and whipped cream.

Tips for a Banana Split

• When toasting hazelnuts keep the heat below medium and don’t walk away- you want to keep tossing the hazelnuts to keep them from burning. This allows the oils to release and therefore the skin to come off.
• Any instant espresso will work for the coffee ice cream. Don’t use ground coffee beans because they won’t dissolve properly into the sweetened condensed milk.
• If you don’t have or don’t like halva, you can leave it out or swirl in crushed chocolate sandwich cookies.
• Make sure to use at least 60% dark chocolate but not unsweetened chocolate – I tend to go with Tony’s Chocolonely 70% chocolate.
• These ice creams are quite creamy but for optimal scoopability, but still allow it to sit out for 5-10 minutes before scooping and serving.
• These ice creams make enough for about 3 full banana splits. If you want to make more, simply double or triple each ice cream.
• Make sure to have all toppings ready to go before assembling the banana split.

Additional Ice Creams to try!

• Spaghettieis
• Black Forest Ice Cream Sundae
• Strawberry Oreo Ice Cream

Ingredients

Ice Creams

• Dark Chocolate: Any high quality dark chocolate between 60%-85% will work for the chocolate ice cream. Don’t use chocolate chips as they won’t melt properly.
• Hazelnuts: Raw unsalted hazelnuts are needed to make hazelnut butter for this ice cream, if you can find roasted, peeled that’s even better! Just make sure they are unsalted.
• Sweetened Condensed Milk: I love this recipe because it uses exactly 1 14 oz can of sweetened condensed milk that you can find at almost any grocery store.
• Heavy Whipping Cream: Any heavy whipping cream will work for the three ice creams, just be sure it is nice an cold before you whip it.
• Vanilla Extract: A little vanilla enhances both the sweetness and flavors of the ice creams and whipped cream topping.
• Flaky Sea Salt: Flaky salt can be a little polarizing in desserts but I truly think it makes the chocolate ice cream SO DELICIOUS.
• Chocolate Hazelnut Spread: Very optional but I love swirling in chocolate hazelnut spread, it hardens when frozen but adds delicious flavor to the hazelnut ice cream.
• Instant Espresso Powder: Any instant espresso will work for this ice cream just don’t use ground espresso beans as they won’t dissolve properly.
• Halva: Adding halva into the coffee ice cream is utterly delicious, I usually find it in the refrigerator at whole foods!

Toppings

• Banana: You’ll need one banana per banana split – make sure it is ripe but it shouldn’t be overly spotty.
• Butter: A little butter is used for sautéing and caramelizing the banana.
• Sugar: Granulated sugar is used to caramelize the banana and powdered sugar is used in the whipped cream topping.
• Amarena cherries in syrup: You can absolutely use maraschino cherries if you love them but I prefer the flavor of amarena cherries with this ice cream sundae.
• Cacao nibs: Cacao nibs add a little crunch and balanced bitterness to the ice cream sundae.

How to make a banana split

Make the No Churn Ice Creams

• If your hazelnuts aren’t roasted and peeled:
• In a large pan, pour in the hazelnuts. Place over medium low heat, stirring frequently to keep from burning, until they become golden brown and the skins start to flake off.
• Pour the toasted hazelnuts onto a kitchen towel and rub against each other with the towel to remove the skins. Ideally this will take off most of the skins, if it doesn’t, use your fingers to peel as much as you can (but don’t stress if there’s still some left).
• Transfer the toasted and peeled hazelnuts to a high powered blender or food processor. Blend on medium low speed, slowly increasing to high until a smooth butter forms – set aside.
• In a small microwave safe bowl, add in the dark chocolate and microwave in 30 second increments, stirring in between until melted.
• Separate the sweetened condensed milk into three separate mixing bowls. Add the espresso powder into one bowl and beat until dissolved and only a few small flecks remain.
• In the bowl of a stand mixer or a large mixing bowl, add in the heavy cream, vanilla bean paste, and fine sea salt. Whip on medium high speed until stiff peaks form.
• Add 1/3 of the whipped cream to each of the bowls with the sweetened condensed milk. Fold the whipped cream into the sweetened condensed milks until smooth. Be careful not to stir and knock all the air out.
• Add the hazelnut butter into one of the two bowls without the espresso mixture and fold again to combine. Swirl in the chocolate hazelnut spread and only fold three times.
• Pour the melted and cooled chocolate into the third bowl and use the mixer to beat until smooth. Sprinkle in the flaky salt and fold to combine.
• Crumble the halva into the coffee bowl and fold once more.

Assemble and Freeze the Ice Cream

• Line a metal loaf pan with parchment paper or prepare your container of choice for the ice cream.
• If pouring all ice creams into the same pan, you’ll need to create three dividers. I won’t lie this part tends to be a little messy and chaotic.
• Start by pouring the chocolate ice cream into the first of the three sections in the loaf pan. Then pour in the coffee halva, and last but not least the hazelnut.
• Place the assembled ice cream into the freezer to set for at least 2 hours, then use a pairing knife to help slide the dividers out, and leave to finish freezing over night.
• Remove from the freezer about 10 minutes prior to serving.

Banana Split Assembly

• Add the butter into a sauce pan and place over low heat until melted. Sprinkle with granulated sugar.
• Cut off the stem of a banana and then cut in half lengthwise. Place the banana halves face down into the pan. Let them caramelize for 5-10 minutes until golden brown. Check after 5 minutes and cook until golden.
• Once cooked, remove from the pan and place face up on a plate or tray to cool slightly.
• Prep the whipped cream by whipping cold heavy cream, vanilla bean extract, powdered sugar, and salt to medium stiff peaks.
• Place both halves of caramelized banana into your dish or on a plate and sprinkle with flaky sea salt. Add one scoop of each ice cream in between the caramelized halves.
• Top each scoop of ice cream with another scoop of whipped cream. Then sprinkle with cacao nibs or chocolate sprinkles.
• Last but not least, top each scoop of whipped cream with an amarena or maraschino cherry.
• Serve immediately.

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