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Banana Split Ice Cream

Banana Split Ice Cream
Summer celebrations with my family aren't complete until I dish out tasty homemade ice cream. This recipe from my mom is a favorite.
12 ServingsPrep: 20 min. + cooling Process: 20 min./batch + freezing

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) DOLE® Crushed Pineapple in 100% Pineapple Juice
  • 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.
© Taste of Home 2013

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Banana Split Ice Cream (continued)

Nutrition 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013