No-Churn Banana Split Ice Cream

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 ΒΌ-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
4 bananas


  1. 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.
  2. Meanwhile, whisk together preserves, lemon juice, and granulated sugar. Toss with berries and let sit at least 10 minutes, tossing twice.
  3. 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.
  4. 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.
  5. 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.

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