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Banana Split Ice Cream

 Banana Split Ice Cream
"This tasty lightened-up ice cream dessert has all the flavors of a banana split," says Carol Dale of Greenville, Texas, who has been making and experimenting with ice cream recipes for years. "It's a real treat."
20 ServingsPrep: 20 min. + chilling Process: 20 min./batch + freezing


  • 5 cups fat-free milk, divided
  • 1 cup egg substitute
  • 2 cans (14 ounces each) fat-free sweetened condensed milk
  • 2 medium ripe bananas, mashed
  • 2 tablespoons lime juice
  • 1 tablespoon vanilla extract
  • 3/4 cup fat-free chocolate ice cream topping
  • 1/2 cup chopped pecans
  • 1/4 cup chopped maraschino cherries


  • In a heavy saucepan, combine 2-1/2 cups fat-free milk and egg
  • substitute. Cook and stir over low heat until mixture is thick
  • enough to coat a metal spoon and reaches at least 160°, about 10
  • minutes. Remove from the heat; set pan in ice and stir to cool
  • quickly.
  • Pour into a large bowl; stir in condensed milk and remaining fat-free
  • milk. Cover and refrigerate overnight.
  • Combine bananas, lime juice and vanilla; stir into milk mixture. Fill
  • ice cream freezer two-thirds full; freeze according to
  • manufacturer's directions. Refrigerate remaining mixture until ready
  • to freeze. Spoon each batch into a large freezer-safe container;
  • gently fold in chocolate topping, pecans and cherries. Store in
  • refrigerator freezer. Yield: about 2-1/2 quarts.

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Banana Split Ice Cream (continued)

Nutritional Facts: One serving (1/2 cup) equals 193 calories, 3 g fat (0 saturated fat), 4 mg cholesterol, 111 mg sodium, 35 g carbohydrate, 1 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 fruit, 1 milk, 1 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.