Banana split ice cream can cure most bad days, and ...
Because it feels like a million degrees outside, I thought I'd share my version of banana split (no-churn) ice cream! Growing up in the middle-of-nowhere Pennsylvania, I spent my summers going to the local ice cream shop for their "upside down banana split" sundae. They called it upside down because they served it in a tall cup versus in a traditional sundae dish. I absolutely loved this because all of the flavors just naturally melted together. Mmmmm.
Anyway, I took the ingredients from that banana split and blended them all together into the most summerized-flavor of no-churn ice cream.
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk
- ½ cup crushed pineapple, drained
- ½ cup crushed maraschino cherries (most likely you'll have to dice these yourself)
- ¼ cup crushed peanuts
- ½ - 1 whole banana, diced
- 6oz magic shell (I made my own, recipe below)
- 6oz chocolate chips (I used milk chocolate, but semi-sweet would work well)
- 2 tbsp coconut oil
Whip the heavy cream until it forms stiff peaks. Stir in the entire can of sweetened condensed milk. Then stir in remaining ingredients -- except for the magic shell -- until just combined. Place ice cream into a freezer-proof container and freeze for one hour.
To make your own magic shell, place chocolate chips and coconut oil into a microwaveable bowl. Microwave for 30-second increments, stirring mixture between each, until it's completely melted and combined. Let sit at room temperature to cool down.
After an hour, remove the ice cream from the freezer and pour the magic shell on top. Immediately between to stir/swirl the magic shell into the ice cream. The idea is to create swirls of magic shell that will harden and become thin, crispy layers between the other ingredients.
Return to the freezer for another 4-6 hours, or until completely frozen.