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I think we all can agree on how good an old-fashioned sundae is. Ok? But, this Banana Split Ice Cream is something else entirely. Creamy, freshly churned banana ice cream, swirled with crushed pineapple and chocolate chips. What’s that you say? It has maraschino cherries and peanuts, too? Oh yes. Oh yes it does, indeed.
I have a real weakness for the occasional extravagant dessert. (Just take a look at my brother’s ice cream nachos for reference.) And this ice cream? It’s extravagant with a capital E. But, despite its luxurious flavors, this dessert can be prepared with about 5 minutes of actual prep. The hardest part is waiting while it churns and then remaining patient while it firms up in the freezer.
Banana Split Ice Cream
Since I started making this banana split ice cream a couple years ago, it’s been consistently praised and requested by my boys. And, in those rare instances where I can snag a scoop before the whole batch disappears, it’s easy to see why.
This flavor is a nostalgic treat for anyone who remembers the childhood glee of seeing (and then digging into!) a full-size banana split sundae. Each scoop is the whole experience with those flavors. Give me a couple scoops, and top them with whipped cream, and I am a very happy girl.
Ingredients and Substitutions
Bananas – You’ll love the creamy, mildly sweet contribution bananas make. I use ripe medium-sized bananas for the fullest flavor and texture.
Pineapple – I use canned crushed pineapple because that way I can make this flavor any time the whim strikes. You can swap for fresh pineapple, and crush it yourself, but only if it it is very ripe and sweet.
Cherries – Maraschino cherries contribute a burst of sweet, almond and cherry flavor.
The Dairy – Milk and heavy cream provide the creamy base.
Vanilla – I use vanilla extract to enhance the base flavors of cream, milk, and sugar.
Sugar – I add a bit less sugar than most ice cream calls for, as the fruit will contribute a good bit of its own sweetness.
Chocolate Chips – Unless you really want to chip (hah!) a tooth, you’ll want to use mini chocolate chips. Don’t swap for regular chips and then come after me.
Peanuts – Chopped peanuts offer a salty flavor and mild crunch, which helps round out the overall texture.
Notes on Equipment
- A blender
- Ice cream maker
- Spatula. One of my favorite kitchen tools that I use pretty much every day, and it’s exactly what I reach for to fold the pineapple, cherries, peanuts, and chocolate chips gently folded into the churned ice cream.
- Freezer-safe storage containers
- Ice cream scoop
How to Make Banana Split Ice Cream
Combining the Ingredients: I first combine the bananas, milk, cream, sugar, and vanilla in the blender.
Blending: You’ll want to blend until the banana has combined. But, you don’t need to puree it into a frothy, smooth base. We want to leave some tiny pieces of banana distributed throughout.
Churning: Pour the mixture into the ice cream maker and churn according to the manufacturer’s instructions.
Prepping the Mix-Ins: While the ice cream is churning, drain the pineapple well and set it aside. Roughly chop the peanuts and cherries and set them aside as well.
Assembling It All: Once the ice cream has finished churning, you’ll want to scoop the mixture into a freezer-safe container. In between each scoop, sprinkle in some pineapple, cherries, peanuts, and chocolate chips. Swirl gently with a spatula to ensure an even mix.
Storing: You’ll want to place this in the freezer until ready to serve. I usually wait at least 2-4 hours, to give it enough time to firm up.
Serving: When ready to serve, scoop the ice cream into bowls and serve topped with whipped cream and a cherry on top.
Expert Tip
For this particular flavor, you are going to want to select bananas that are bright yellow, not green at all. We want that ripe banana flavor, but the bananas should still feel firm. It’s okay if they have some brown flecks. It’s less okay for them to be an overripe, brown mess. Otherwise, the banana flavor will overpower the rest.
Inspect the Bananas – Although the ice cream will taste great either way, for the best results you’ll want to remove any tough strings or bruised, brown flesh from the bananas before adding them to the blender.
Protect the Consistency – Draining the fruit affects more than just the flavor. Excess liquid will affect the consistency of the ice cream, and can result in a grainy, ice-flecked churn.
Swirl, But Gently – When you add the mix-ins to the churned base, you will need to very gently stir the contents. But, swirl the mix with care and only just enough to distribute the add-ins throughout. The goal of this ice cream is to have flecks of each ingredients in every bite, not to end up with a homogenous mix where none of the flavors are distinct.
Make Ahead & Storage
Make Ahead: Yes, this recipe can be made in advance! I love having our favorite ice creams on hand to enjoy whenever the craving hits.
How to Store: I just store this ice cream in a freezer-safe container. It will keep well for over a month, though it doesn’t last that long at our house. Before serving the ice cream, I let it sit on the counter for 5-10 minutes before scooping. The ice cream will still be frozen, but allowing that time makes it easier to scoop.
More Fun Ice Cream Recipes
- Banana Pudding Ice Cream
- Chocolate Covered Pretzel Ice Cream
- Star Crunch Ice Cream
- Chocolate Malt Ice Cream
- M&M Ice Cream
Frequently Asked Questions
Yes! As written, this recipe requires a machine. But, if that’s not an option for you, I have a guide for making ice cream without a machine.
Yes, with a caveat. Half and half is a lighter combination of cream and milk, so the result with be somewhat less creamy and your ice cream will melt faster. It will churn and it will be delicious, but it won’t be quite as rich.
You could however substitute about 2 1/2 cups of half-and-half plus 1/2 cup of heavy cream and the result would be nearly the same as the original recipe.
Did you use the right ratio of milk and heavy cream? Substituting lower fat dairy options often has this result. For this particular ice cream recipe, it can occur also if the canned pineapple and jarred cherries are not properly drained.
Banana Split Ice Cream
Ingredients
- 2 ripe medium bananas
- ⅓ cup sugar
- ⅔ cup heavy cream
- ⅔ cup milk
- 1 teaspoon vanilla extract
- 8 ounces crushed pineapple well drained
- ⅓ cup maraschino cherries drained and roughly chopped
- ¼ cup chopped peanuts
- ¼ cup mini chocolate chips
Instructions
- Combine the bananas, sugar, cream, milk, and vanilla in the blender. Blend just until combined. Pour the mixture into the ice cream maker and churn according to the manufacturer's instructions.
- When the ice cream has finished churning, transfer to a freezer-safe container, adding in the pineapple, cherries, peanuts, and chocolate chips with each scoop. Stir gently to combine and mix throughout. Place in the freezer until ready to serve.
- When ready to serve, scoop into bowls and serve topped with whipped cream and a cherry, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 4/12/24 – recipes notes and photos updated 6/24/26}
I love all these recipes. Thank you.
I’m thrilled to hear that the ice cream is a hit, Delores.