Skip making individual splits for a crowd. Instead, add all of the ingredients of your favorite sundae to an easy no-churn ice cream base, then serve with caramelized grilled bananas.
6 oz. pineapple, cut into ¼-in. pieces
2 tbsp. brown sugar
1/4 c. strawberry preserves
1 tbsp. fresh lemon juice
1 tbsp. granulated sugar
4 oz. small strawberries, chopped
2 c. very cold heavy cream
1 14-oz. can sweetened condensed milk
1 tsp. pure vanilla extract
2 oz. bittersweet chocolate, chopped
1/4 c. chocolate sauce, plus more for serving
- Place pineapple, brown sugar, and 2 Tbsp water in a small saucepan. Bring to a boil, then reduce heat and simmer, stirring and mashing often, until pineapple breaks down and liquid turns to a thick syrup, 10 to 12 minutes. Transfer to a bowl and refrigerate until cool.
- Meanwhile, whisk together preserves, lemon juice, and granulated sugar. Toss with berries and let sit at least 10 minutes, tossing twice.
- Using an electric mixer, beat cream, condensed milk, and vanilla in a large bowl on medium-high until stiff peaks form, 3 to 4 minutes. Fold in chocolate.
- Spoon half of cream mixture into a 41/2- by 81/2-in. loaf pan. Dollop half of each fruit mixture on top and drizzle with 2 Tbsp chocolate sauce. Using a knife, swirl mixtures through cream. Repeat with remaining cream and fruit mixtures and chocolate sauce. Freeze until set, at least 4 hours. Once set, wrap tightly and freeze up to 2 weeks.
- When ready to serve, heat grill to medium-high and lightly oil grill. Halve each banana (still in its peel) lengthwise, then crosswise, then grill, cut sides down, until lightly charred, about 2 minutes. Flip and grill until peels begin to separate from bananas, about 2 minutes. Divide among bowls and serve topped with ice cream and extra chocolate sauce.