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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 McCormick® Pure 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 over low heat until mixture is thick enough to coat
  • a metal spoon and reaches at least 160°, stirring constantly. Do
  • not allow to boil. Remove from heat immediately.
  • Quickly transfer to a large bowl; place bowl in a pan of ice water.
  • Stir gently and occasionally for 2 minutes. Stir in condensed milk
  • and remaining fat-free milk. Press plastic wrap onto surface of
  • custard. Refrigerate several hours or overnight.
  • Combine bananas, lime juice and vanilla; stir into custard mixture.
  • Fill ice cream freezer two-thirds full; freeze according to
  • manufacturer's directions. (Refrigerate remaining mixture until
  • ready to freeze.) Transfer ice cream to freezer containers, allowing

2 of 2

Banana Split Ice Cream (continued)

Directions (continued)

  • headspace for expansion; gently fold in chocolate topping, pecans
  • and cherries. Freeze 2-4 hours or until firm. Yield: about 2-1/2
  • quarts.
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.