Homemade Banana Split Ice Cream Food

HOMEMADE BANANA SPLIT ICE CREAM

Steps:

• 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.

ALL-AMERICAN BANANA SPLIT

Steps:

• Place banana in a dessert dish; place scoops of ice cream between banana. Top with remaining ingredients. Serve immediately.

TRADITIONAL BANANA SPLIT

Steps:

• Line up ice cream scoops next to each other in an oval deep dish or a banana boat.
• Cut the ends of the banana off (about 1/4 inch) while still in the peel.
• Slice in half longways.
• Pop each half of the banana out of the peel onto each side of the ice cream row, pressing down and in a little so it'll stay put.
• Top the vanilla ice cream with the pineapple, the chocolate with the chocolate syrup and the strawberry with the strawberry sauce.
• Spoon the wet walnuts over all three scoops of ice cream.
• Top each scoop with some whipped cream and a cherry for each.
• Enjoy!

BANANA SPLIT ICE CREAM

Steps:

• 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 headspace for expansion; gently fold in chocolate topping, pecans and cherries. Freeze 2-4 hours or until firm.

BANANA SPLIT ICE CREAM BOMBE

Steps:

• For the topping:.
• 1 container chocolate magic shell.
• 1/4 cup shelled pistachios, chopped for garnish.
• For the bombe:.
• Spread vanilla ice cream in an even layer on bottom and up sides of a 2 1/2-quart heatproof bowl with a 9 1/2 inch diameter rim. Ice cream should form a concave layer that comes up to the rim of the bowl. Freeze until set, about 1 hour ( may need to keep pushing ice cream up sides if ice cream falls as it is trying to re-freeze).
• Meanwhile, place chocolate and banana in a heat proof bowl. Heat cream in a saucepan until bubbles begin to form around edges. Pour over chocolate and banana, and let stand for 1 minute. Whisk until combined. Refrigerate, stirring occasionally, until thickened and spreadable, about 1 hour.
• Spread chocolate-banana mixture in a thin even layer over entire surface of vanilla ice cream layer. Freeze until firm, about 30 minutes.
• Spread pistachio ice cream in a flat, smooth layer over chocolate-banana mixture, but no up sides. Freeze until firm, about 30 minutes.
• Spread chocolate ice cream in a flat, smooth layer over pistachio ice cream. Freeze until firm, about 30 minutes.
• Slice banana bread lengthwise into 1-inch slices. Cut pieces to cover top of ice cream bombe (square and triangle shapes work best).
• Cover with plastic wrap and freeze overnight or up to 3 days.
• To unmold the bombe, dip bowl in a larger bowl with very hot water or use a small kitchen torch to warm outside of bowl. Continue dipping or torching bowl until bombe releases when inverted onto a serving platter. Remove bowl, wipe drips off platter, and freeze until firm, about 1 hour.
• Squeeze magic shell on top, slowly, to create a solid center with long drips down the sides.
• Sprinkle pistachios on top, and freeze until chocolate is set, about 5 minutes.
• Run a large knife under hot water, and dry well. use it to slice the bombe into wedges, as you would a cake, wiping knife between cuts.

BANANA SPLIT ICE CREAM

Steps:

• Note: be sure to keep ingredredients in the refrigerator until right before you need them (i.e., will help your ice cream machine do its job better).
• After pitting and dicing cherries into small bits, place into small bowl and sprinkle a teaspoon of the sugar on top. Let set in the refrigerator for 10 minutes. Dice pineapples into small bits and place in refrigerator until needed.
• Puree bananas, remaining sugar, vanilla, milk and half & half in a blender until the sugar is dissolved. Note: because you want to keep the flavors separate, do NOT puree the other fruits.
• Pour puree mixture along with cream, cherries and pineapple into ice cream machine and follow machine instructions.
• When ice cream is ready to serve, drizzle with chocolate syrup.

BANANA SPLIT ICE CREAM

Steps:

• Add sugar to eggs gradually, beating until thick.
• Stir in remaining ingredients, except milk.
• Pour into ice cream freezer container.
• Fill with milk.
• Freeze using manufacturer's instructions.

BANANA SPLIT ICE CREAM CAKE

Steps:

• Place strawberry ice cream in a refrigerator for about 30 minutes to soften slightly.
• Slice strawberry ice cream and place in the bottom of a 9x13-inch pan. Freeze until firm, about 45 minutes.
• Meanwhile, place chocolate ice cream in refrigerator to soften, about 30 minutes.
• Slice chocolate ice cream and spread over strawberry. Freeze until firm, about 45 minutes.
• Meanwhile, soften vanilla ice cream in a refrigerator for about 30 minutes.
• Mash 3 bananas with lemon juice in a large bowl; stir in vanilla ice cream. Spread banana mixture evenly over the chocolate layer. Cover and freeze for at least 3 hours.
• Mix whipping cream, sugar, and vanilla extract together in a bowl with an electric mixer at medium speed until soft peaks form.
• Place whipped cream in a decorator bag fitted with a large, 1/2-inch writing tube. Invert ice cream cake from the pan onto a chilled platter. Slice remaining banana on top of cake. Pipe large dollops of whipped cream on top of the banana slices. Sprinkle with chopped walnuts and garnish with cherries. Serve with chocolate syrup.