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Homemade Banana Split Ice Cream Recipe

5 1 2
Homemade Banana Split Ice Cream Recipe
Homemade Banana Split Ice Cream Recipe photo by Taste of Home
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Homemade Banana Split Ice Cream Recipe

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5 1 2
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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.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + cooling Process: 20 min./batch + freezing
MAKES:
12 servings
TOTAL TIME:
Prep: 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) 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.
Originally published as Banana Split Ice Cream in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p211

Nutritional Facts

1/2 cup: 178 calories, 5g fat (3g saturated fat), 16mg cholesterol, 23mg sodium, 35g carbohydrate (29g sugars, 1g fiber), 1g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Banana Split Ice Cream in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p211

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Stained User ID: 6436895 133940
Reviewed Jun. 11, 2012

"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."

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