Ice Cream Sundae With Banana Split And Nuts (Print version)
A classic banana split sundae with three ice cream flavors, warm fudge, fruit toppings, whipped cream, cherries, and chopped nuts.
# Ingredients:
For the sundaes
01 -
4 firm ripe bananas
02 -
4 scoops vanilla ice cream, about 2 cups (300 g)
03 -
4 scoops chocolate ice cream, about 2 cups (300 g)
04 -
4 scoops strawberry ice cream, about 2 cups (300 g)
05 -
1/2 cup (160 g) pineapple ice cream topping
06 -
1/2 cup (150 g) hot fudge sauce, warmed until pourable
07 -
1/2 cup (160 g) strawberry sauce
08 -
1 cup (240 ml) whipped cream
09 -
1/3 cup (40 g) chopped roasted peanuts or mixed nuts
10 -
8-12 maraschino cherries, drained
# Instructions:
01 -
Place 4 banana split boats or shallow bowls in the freezer for 10-15 minutes. Cold dishes slow melting and make assembly easier.
02 -
Warm the hot fudge just until pourable, about 20-30 seconds in the microwave or a minute or two over low heat. It should be glossy, not boiling hot.
03 -
Peel the bananas and cut each one lengthwise. Place 2 banana halves along the sides of each chilled dish.
04 -
Set 1 scoop each of vanilla, chocolate, and strawberry ice cream down the center of each dish between the banana halves.
05 -
Spoon pineapple topping over the vanilla scoop, hot fudge over the chocolate scoop, and strawberry sauce over the strawberry scoop.
06 -
Top each sundae with whipped cream, chopped nuts, and cherries. Serve immediately while the ice cream is firm and the nuts are crisp.
# Good to know:
01 -
Best assembled right before serving.
02 -
Chill bowls and drain cherries before starting.
03 -
Use firm ripe bananas, not very soft spotted bananas.