No-Churn Banana Split Ice Cream: A Nostalgic Summer Treat You Can Make Without a Machine!
Craving something sweet, fruity, and irresistibly creamy? This no-churn banana split ice cream brings the retro charm of a soda fountain dessert straight to your freezer—no ice cream maker needed!
Introduction
The banana split is a dessert icon, and now you can enjoy it in a no-fuss, frozen form right from your kitchen. With luscious layers of mashed banana, chocolate ribbons, fruity swirls, and crunchy toppings, this no-churn banana ice cream is every bit as indulgent as the classic sundae—but way easier to make.
Table of Contents
Pair this sweet scoop with a warm apple pecan cake or enjoy it between two cookies for the ultimate DIY sandwich.
A Brief History of the Banana Split
The banana split was born in 1904, when a young pharmacist named David Strickler decided to jazz up a banana with scoops of ice cream, chocolate syrup, and cherries. The idea was a hit—and the dessert quickly spread across the U.S.
As desserts evolved, so did the banana split. Today’s banana split ice cream brings all that goodness together in one scoop. It’s just as flavorful but way easier to store and serve at home, especially with no-churn convenience.
Ingredients
- 2 ripe bananas (mashed)
- 2 cups heavy whipping cream
- 1 (14 oz) can sweetened condensed milk
- 1 tsp vanilla extract
- ½ cup strawberry preserves
- ¼ cup chocolate syrup
- ¼ cup crushed pineapple (drained)
- ¼ cup chopped walnuts or pecans
- ¼ cup mini chocolate chips
- Maraschino cherries (optional, for garnish)
Optional Add-ins:
- Crushed graham crackers
- Coconut flakes
- A pinch of sea salt
- ½ tsp banana extract
- Rainbow sprinkles
Looking for a healthier twist? Try pairing with a quinoa rainbow bowl or enjoy after a protein-rich banana pancake breakfast.
Instructions
- Whip the Cream: Using an electric mixer, beat heavy whipping cream until stiff peaks form.
- Prepare the Base: In a separate bowl, combine mashed bananas, sweetened condensed milk, and vanilla.
- Fold It In: Gently fold the banana mixture into the whipped cream.
- Layer & Swirl: Pour half into a loaf pan. Swirl in strawberry preserves, syrup, pineapple, chips, and nuts. Repeat.
- Freeze: Cover tightly and freeze at least 6 hours or overnight.
- Serve & Garnish: Scoop into bowls or cones. Top with whipped cream and cherries.
Equipment Checklist
- Electric mixer or hand whisk
- Mixing bowls
- Rubber spatula
- Loaf pan or freezer-safe container
- Measuring cups
- Ice cream scoop
If you’re just setting up your kitchen, check out these smart kitchen tools to make healthier recipes easier.
Variations to Try
- Vegan: Use coconut cream and coconut-based condensed milk
- Keto-Friendly: Swap bananas for extract, and use low-carb chocolate and condensed milk
- Berry Lover’s: Add fresh raspberries or blueberries
- Chocolate Craze: Mix in brownie chunks or crushed Oreos
- Breakfast Dessert: Serve with hash browns and eggs for brunch dessert!
Storage Tips
- Keep in an airtight container in the freezer (up to 2 weeks)
- Prevent freezer burn by pressing plastic wrap on the surface
- Let it soften 5–10 minutes before scooping
Looking for more dessert storage hacks? Explore tips in this gluten-free dessert guide.
Serving Ideas
- Between chocolate chip cookies
- Over warm waffles with chocolate drizzle
- Topped with caramelized bananas
- As a milkshake base with a splash of milk
Pair it with a hot drink or end a meal with this indulgent twist on an easy dessert for kids.
Nutrition (Per ½ Cup Serving)
- Calories: 290
- Fat: 20g
- Carbohydrates: 28g
- Sugar: 22g
- Protein: 4g
FAQ
Can I make this dairy-free?
Yes! Use dairy-free whipping cream and condensed coconut milk.
Do I need an ice cream maker?
Nope—this is a fully no-churn recipe.
Can I lower the sugar?
Use low-sugar preserves and skip the chocolate syrup.
Will it still taste like a banana split?
Absolutely! All the signature flavors—banana, strawberry, chocolate, and nuts—are there.
Can I add candy or cookies?
Go wild with crushed Oreos or candy pieces.
Notes
- Use very ripe bananas for max sweetness
- Don’t over-swirl; keep texture distinct
- Metal pans help freeze faster
- Kid-friendly and perfect for BBQs or birthday parties
Conclusion
Whether you’re planning a backyard party, craving a late-night snack, or looking to wow guests with a nostalgic classic, this no-churn banana split ice cream is your go-to solution. Easy, festive, and endlessly customizable—it’s a delicious dessert worth keeping on repeat.
Banana Split Ice Cream
Description
A creamy, nostalgic treat packed with banana, strawberry, chocolate, and nutty goodness—made without an ice cream maker!
Ingredients
2 ripe bananas (mashed)
2 cups heavy whipping cream
1 (14 oz) can sweetened condensed milk
1 tsp vanilla extract
½ cup strawberry preserves
¼ cup chocolate syrup
¼ cup crushed pineapple (drained)
¼ cup chopped walnuts or pecans
¼ cup mini chocolate chips
Maraschino cherries (optional, for garnish)
Optional Add-ins
Crushed graham crackers
Coconut flakes
A pinch of sea salt
½ tsp banana extract
Rainbow sprinkles
Instructions
Whip the Cream: Using an electric mixer, beat heavy whipping cream until stiff peaks form.
Prepare the Base: In a separate bowl, combine mashed bananas, sweetened condensed milk, and vanilla.
Fold It In: Gently fold the banana mixture into the whipped cream.
Layer & Swirl: Pour half into a loaf pan. Swirl in strawberry preserves, syrup, pineapple, chips, and nuts. Repeat.
Freeze: Cover tightly and freeze at least 6 hours or overnight.
Serve & Garnish: Scoop into bowls or cones. Top with whipped cream and cherries.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 290kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 28g10%
- Sugars 22g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use very ripe bananas for max sweetness
- Don’t over-swirl; keep texture distinct
- Metal pans help freeze faster
- Kid-friendly and perfect for BBQs or birthday parties
