It was my aunt’s birthday this month and she is a big banana fan! She requested that we take all of her favorite things in a banana split and turn it into an ice cream. How could we say no?!

It’s not too crazy, just a banana ice cream base swirled with chocolate sauce, cherry sauce, and whipped cream, and speckled with sprinkles and chopped pecans. I promise, it sounds more complicated than it really is. Everything for a banana split in one carton! You can’t go wrong!

Banana Split

Make this one like a banana and watch it split!


  • Banana Ice Cream
  • 4 overripe bananas

  • 2 cups heavy cream

  • 1 cup whole milk

  • 3/4 cup sugar

  • 1/4 cup powdered sugar

  • 4 large egg yolks

  • Chocolate Sauce
  • 6 Tbs heavy cream

  • 1 Tbs butter

  • 1/4 cup sugar

  • 2 Tbs brown sugar

  • 1/2 cup chocolate chips

  • 1 tsp vanilla

  • Extras
  • Cool Whip

  • Juice from maraschino cherry jar

  • Sprinkles

  • Chopped pecan pieces


  • Banana Ice Cream
  • Make sure your bananas are really overripe! Peel them and put them in a bowl.
  • Add the milk, cream, and sugar in a pot. Cook the mixture over medium heat, stirring constantly, until the sugar is dissolved and the liquid starts to boil.
  • Remove the mixture from the heat. Pour the hot cream mixture over the bananas. Cover the bowl with a lid and move it to the fridge. Allow the mixture to sit overnight.
  • The next day, remove or strain the bananas out of the cream. Add the cream mixture, egg yolks, and powdered milk to a pan. Mix thoroughly.
  • Heat the mixture over medium heat until the mixture reaches 162 degrees. (No need to reduce the base this time because excess liquid was already cooked out the day before).
  • Add base to a plastic gallon bag, and put in a prepared ice bath until cooled (about 15-20 minutes).
  • Add the base to your ice cream maker and make the ice cream based on the maker’s instructions. 
  • During the last 5-10 minutes in the machine, when the ice cream is about the texture of soft serve, add the pecan pieces and sprinkles to your desired chunkiness.
  • Chocolate Sauce
  • Add the cream, butter, sugar, and brown sugar to a small sauce pan.
  • Heat stirring constantly over medium heat, until the mixture comes to a boil. Boil for 2 minutes.
  • In a separate bowl, add the chocolate chips. Pour the hot, boiling mixture over them and allow it to sit for 3 minutes, letting the hot mixture melt the chips.
  • After it has sat for a bit, stir the mixture until it reaches a uniform color and consistency. Allow to cool before you add it to your ice cream, and right before stir it to make it smooth.
  • Assembly
  • Add a thin layer of the ice cream out of the ice cream maker once your mix ins have been added and the ice cream is about the texture of soft serve.
  • Spoon a healthy dollop of cool whip on top and stir JUST A LITTLE BIT (you don’t want the cool whip to disappear completely).
  • On top of that add a layer of chocolate sauce followed by a thin layer of cherry sauce (just the juice straight out of the jar).
  • Repeat the layers until all of the ice cream is ready for the freezer.
  • Move into the freezer until hardened (at least 4 hours).