Introduction
If you’re a fan of the classic banana split dessert, then you’ll absolutely love Blue Bell Banana Split Ice Cream. This creamy frozen treat combines the sweet flavors of banana, chocolate, and strawberry for a delightful indulgence that’s perfect for any occasion. In this article, you’ll find two different recipes for making this scrumptious ice cream at home. So, let’s get started!
Recipe 1: Classic Blue Bell Banana Split Ice Cream
Ingredients:
- 2 ripe bananas, mashed
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup chocolate syrup
- 1/4 cup strawberry preserves
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions:
- In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, mashed bananas, chocolate syrup, and strawberry preserves. Heat the mixture over medium heat, stirring constantly, until the sugar has dissolved and the ingredients are well combined.
- Add the vanilla extract and salt to the mixture and stir to combine.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.
- Serve the ice cream with your favorite toppings, such as whipped cream, chopped nuts, and maraschino cherries.
Nutritional Information:
- Serving Size: 1/2 cup
- Calories: 200
- Total Fat: 11g
- Saturated Fat: 7g
- Cholesterol: 40mg
- Sodium: 95mg
- Total Carbohydrates: 24g
- Dietary Fiber: 1g
- Sugars: 21g
- Protein: 2g
Cooking Time:
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Freezing Time: 2 hours
Total Time: 2 hours 45 minutes
Equipment:
- Medium saucepan
- Whisk
- Ice cream maker
- Freezer-safe container
Serving Suggestions:
Serve Blue Bell Banana Split Ice Cream with a variety of toppings, such as whipped cream, chopped nuts, and maraschino cherries. You can also serve it in a bowl or a waffle cone for a fun and delicious treat.
Variations:
- For a lighter version of this recipe, use low-fat milk and substitute the heavy cream with light whipping cream.
- You can also add other fruits, such as pineapple or kiwi, to the mixture for a more tropical flavor.
- For a richer chocolate flavor, add more chocolate syrup to the mixture.
Substitutions:
- If you don’t have strawberry preserves, you can substitute it with strawberry jam or jelly.
- Instead of chocolate syrup, you can use melted chocolate chips or cocoa powder.
- For a dairy-free version, substitute the heavy cream and whole milk with coconut milk or almond milk.
Storage:
Store Blue Bell Banana Split Ice Cream in a freezer-safe container for up to 1 week. To prevent ice crystals from forming, cover the surface of the ice cream with plastic wrap or parchment paper before sealing the container.
Tips:
- Make sure that the bananas are ripe and mashed well before adding them to the mixture.
- Chill the mixture in the refrigerator for at least 1 hour before pouring it into the ice cream maker.
- Make sure that the ice cream maker is properly chilled before using it.
Frequently Asked Questions:
Q: Can I use frozen bananas instead of fresh ones?
A: Yes, you can use frozen bananas, but make sure to let them thaw before mashing them. Q: Do I need to use an ice cream maker for this recipe?
A: Yes, an ice cream maker is necessary for this recipe to achieve the creamy texture of Blue Bell Banana Split Ice Cream.
Recipe 2: Vegan Blue Bell Banana Split Ice Cream
Ingredients:
- 2 ripe bananas, mashed
- 1 can full-fat coconut milk
- 1/2 cup granulated sugar
- 1/4 cup chocolate chips
- 1/4 cup strawberry preserves
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions:
- In a medium saucepan, combine the coconut milk, granulated sugar, mashed bananas, chocolate chips, and strawberry preserves. Heat the mixture over medium heat, stirring constantly, until the sugar has dissolved and the ingredients are well combined.
- Add the vanilla extract and salt to the mixture and stir to combine.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.
- Serve the ice cream with your favorite toppings, such as whipped coconut cream, chopped nuts, and fresh fruit.
Nutritional Information:
- Serving Size: 1/2 cup
- Calories: 220
- Total Fat: 12g
- Saturated Fat: 10g
- Cholesterol: 0mg
- Sodium: 55mg
- Total Carbohydrates: 30g
- Dietary Fiber: 2g
- Sugars: 23g
- Protein: 2g
Cooking Time:
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Freezing Time: 2 hours
Total Time: 2 hours 45 minutes
Equipment:
- Medium saucepan
- Whisk
- Ice cream maker
- Freezer-safe container
Serving Suggestions:
Serve Vegan Blue Bell Banana Split Ice Cream with a variety of toppings, such as whipped coconut cream, chopped nuts, and fresh fruit. You can also serve it in a bowl or a waffle cone for a fun and delicious treat.
Variations:
- For a nutty flavor, add chopped peanuts or almonds to the mixture.
- Instead of chocolate chips, use cocoa powder for a richer chocolate flavor.
- For a more tropical flavor, add chopped pineapple or mango to the mixture.
Substitutions:
- If you’re allergic to coconut, you can use almond milk or soy milk instead.
- Instead of chocolate chips, you can use cacao nibs or carob chips.
- For a sugar-free version, use a sugar substitute like stevia or monk fruit sweetener.
Storage:
Store Vegan Blue Bell Banana Split Ice Cream in a freezer-safe container for up to 1 week. To prevent ice crystals from forming, cover the surface of the ice cream with plastic wrap or parchment paper before sealing the container.
Tips:
- Make sure that the bananas are ripe and mashed well before adding them to the mixture.
- Chill the mixture in the refrigerator for at least 1 hour before pouring it into the ice cream maker.
- Make sure that the ice cream maker is properly chilled before using it.
Frequently Asked Questions:
Q: Can I use frozen bananas instead of fresh ones?
A: Yes