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Banana Split Ice Cream Recipe

Banana Split Ice Cream Recipe photo by Taste of Home

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Summer celebrations with my family aren't complete until I dish out tasty homemade ice cream. This recipe from my mom is a favorite.

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Banana Split Ice Cream Recipe

Prep: 20 min. + cooling Process: 20 min./batch + freezing

Yield: 12 Servings

20 20 40

Ingredients

3/4 cup plus 2 tablespoons sugar
1 cup water
1 cup milk
2 cups miniature marshmallows
4 teaspoons lemon juice
1 can (8 ounces) crushed pineapple, undrained
2 medium ripe bananas, finely chopped
1/2 cup chopped maraschino cherries, drained and patted dry
1 cup heavy whipping cream, whipped
Chocolate syrup

Directions

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. Yield: 1-1/2 quarts.

Nutritional Facts 1 serving (1/2 cup) equals 178 calories, 5 g fat (3 g saturated fat), 16 mg cholesterol, 23 mg sodium, 35 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Banana Split Ice Cream in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p211

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Banana Split Ice Cream

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Reviewed on Jun. 11, 2012 by Stained

We made this for a family BBQ this past weekend. It was a big hit! Will definately make it again. We drizzled chocolate and strawberry syrup over the top.