Just because summer has passed doesn’t mean we all don’t scream for ice cream.
This banana split recipe, from our pals at Red’s at Sea Crest Beach Hotel in North Falmouth, MA, is easy because it features store-bought ice cream. It’s delectable because the homemade toppings shine. And it’ll make you feel like a kid again.
Recipes courtesy Red’s at Sea Crest Beach Hotel
3 T sugar in the raw
Vanilla ice cream
Chocolate ice cream
Strawberry ice cream
5-6 large strawberries
1 cup diced pineapple
2 cups chocolate chips
2 cups heavy cream
½ cup powdered sugar
1 tsp. vanilla extract
Make the whipped cream: add heavy cream, half of the powdered sugar, and the vanilla extract, and whip in a kitchen mixer until stiff peaks form.
Dice strawberries and coat with remaining powdered sugar; mix well and set aside.
Heat a heavy gauge pan until it is very hot, add diced pineapple and stir until golden brown and caramelized on all sides. (Note: The natural sugars in the pineapple will caramelize, so no additional sugar is needed.)
Melt the chocolate over a double boiler and set aside. (Note: for an optional garnish, take half of the melted chocolate and insert into a pastry bag with fine tip; pipe a design or wording of your choice onto a piece of wax paper and refrigerate for 10-15 minutes until set.)
Split the unpeeled banana down the middle to create two even halves. Leave in the peel and sprinkle with the sugar in the raw. Brûlée the sugar with a kitchen torch until golden brown. (Do not touch the sugar as it will be extremely hot!) Let cool for a minute or two.
Remove peel from the caramelized banana, place in a bowl, and top with one scoop of each ice cream flavor. Drizzle melted chocolate over the chocolate ice cream, strawberries over the strawberry ice cream, and caramelized pineapple over the vanilla. Top with whipped cream, optional chocolate garnish, and serve. Enjoy!