So, at first I was planning on making roasted banana ice cream. I thought that it sounded delicious and simple and clearly (if you look at my other dessert recipes), I am a fan of bananas in dessert. Of course my next thought was ‘wouldn’t roasted banana ice cream be even better with the addition of chocolate?’. Of course the answer was yes, but this made me think of a banana split, hence, the addition of some strawberry sauce swirl. Although I had a few concerns about complicating the flavors of the ice cream, it turned out as fantastic as I had hoped.
Personally, I haven’t eaten very many banana splits in my time; however, it was often what my boyfriend would order when we used to go to Dairy Queen. Needless to say, I’ve had a few bites of it here and there. While that ice cream was overwhelmingly sweet, I liked the idea of a tangy strawberry sauce, with a crunchy, bitter chocolate, and the complexity of the roasted bananas. This ice cream embodies exactly what the best of what a banana split should be.
The flavor of the roasted banana isn’t overwhelmed at all by the others but it would be delicious on its own if you want something simpler (and a bit of less work). From what I read, a lot of fruit flavored ice cream leave out the egg yolks, as the lower amount of fat lets the fruit flavor shine through more clearly. I am not sure how it would have turned out with the egg, but this was certainly a very simple ice cream to make. No custard means no risk of curdling or scrambling. It also means no need to use up countless egg whites. It’s a win-win situation.
Make sure that there aren't too many strawberry chunks left once you cook them down; otherwise, the chunks will freeze (because of their high water content).
Preheat your oven to 400F.
Keeping their skins on, cut bananas lengthwise.
Wrap in aluminum foil and roast for 15 minutes.
Remove from oven and let cool.
Transfer bananas (skins removed) and juices into a blender. Add whole milk and blend until smooth (about 1 minute).
In a small saucepan, heat up cream, vanilla, sugar and salt.
Heat until sugar is dissolved, 3-4 minutes.
Mix cream and banana mixtures together. Refrigerate for a few hours, until mixture is completely chilled.
In the meantime, make strawberry swirl (this will have to be cold too).
In a small saucepan combine chopped strawberries, sugar and water. Mash strawberries and simmer until syrupy and liquid has released and reduced a bit.
Transfer to a small bowl and refrigerate.
When the banana mixture has cooled, process in ice cream maker according to manufacturers instructions.
In a small bowl, melt chocolate in microwave.
When the ice cream is ready, put about 1/4 of the mixture in a bowl (that you will keep the ice cream in the freezer) drizzle some chocolate, stir to break up chocolate pieces, layer about 1/3 of the strawberry mixture. Repeat until it is all combined.
Freeze for 2-3 hours to set.
Banana Split Ice Cream Recipe was last modified: August 19, 2013 by