If you told me ten years ago I’d be writing about banana split ice cream, I would’ve laughed—with a spoon in my mouth and a takeout bag in hand. Back then, I couldn’t tell a spatula from a ladle. But everything shifted when I began finding joy in creating food that felt like home. These days, I’m the one drizzling hot fudge and layering fresh fruit like it’s an art form. And banana split ice cream? That’s where my dessert love story really started.
The first time I made my own banana split ice cream at home, it wasn’t fancy. It didn’t even have a cherry on top. But it had flavor, it had heart, and it brought my family back for seconds. That’s the kind of recipe I live for now—uncomplicated, nostalgic, and ridiculously good. Whether you’re here for an old-school favorite or just curious why banana splits disappeared from diner menus, you’re in the right spot. We’re talking scoops, swirls, and all the sweet stuff in between.
Table of Contents
Why Banana Split Ice Cream Still Deserves a Spot on Your Dessert Table
Nostalgia in a Bowl: My First Real Banana Split
I can still see it like it was yesterday—a sticky Virginia summer afternoon, the kind where even the shade feels warm. My cousin and I had just finished biking a few dusty miles to our tiny town’s corner drugstore. Inside, tucked next to the soda fountain, was the reason we pedaled like our lives depended on it: banana split ice cream.
We didn’t have enough for two, so we shared. One oval dish. Three scoops—vanilla, chocolate, and strawberry—resting on a halved banana. They poured on pineapple sauce, a glossy stream of hot fudge, and ruby-red strawberry syrup, then crowned it all with whipped cream, chopped peanuts, and three cherries that looked like gems. Every spoonful was pure joy—sweet, creamy, cool, and just a little messy. I didn’t know it then, but that was one of the first moments I felt what good food can do. It connects. It lingers.
That memory stuck with me for years, even through my takeout-only phase. So when I finally started playing around in the kitchen, banana split ice cream was one of the first desserts I tried to recreate. It was imperfect—but perfect enough to bring back everything that mattered.
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Banana Split Ice Cream That’ll Remind You Why It’s a Classic Treat
- Total Time: 6 hours 15 minutes
- Yield: 8 servings 1x
Description
This easy no-churn banana split ice cream is layered with banana, fudge, fruit, and crunch. A nostalgic classic turned into a freezer-friendly dessert.
Ingredients
2 ripe bananas, mashed
1 can (14 oz) sweetened condensed milk
2 cups heavy cream, cold
1/2 cup chopped strawberries
1/3 cup crushed pineapple
1/4 cup hot fudge sauce
1/4 cup chopped walnuts or pecans
1/4 cup mini chocolate chips (optional)
Instructions
1. Whip the cold heavy cream to soft peaks using a hand mixer.
2. In a large bowl, mix the mashed bananas and sweetened condensed milk.
3. Gently fold the whipped cream into the banana mixture.
4. Add strawberries, pineapple, fudge sauce, and nuts. Swirl lightly.
5. Pour mixture into a loaf pan and freeze for at least 6 hours.
6. Scoop and serve with optional toppings like whipped cream and cherries.
Notes
Use ripe bananas for the best flavor.
You can swap in caramel or dark chocolate chips if preferred.
Let ice cream sit at room temperature for 5 minutes before scooping.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 350
- Sugar: 30g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: ice cream, banana split, no-churn
What Makes Banana Split Ice Cream So Irresistible?
Let’s be real—it’s more than just the flavors. Sure, the mix of vanilla ice cream, chocolate sauce, strawberries, pineapple, and banana is incredible, but it’s the full sensory experience that keeps people coming back. Banana split ice cream hits every craving: sweet and fruity, smooth and crunchy, creamy with just a hint of tang.
What’s amazing is how flexible it is. Some versions swirl everything into one scoop, while others keep layers separate so you can build your perfect bite. I’ve seen homemade banana split ice cream recipes that use crushed cookies, caramel drizzle, toasted coconut, even brownie chunks. And they all work, because this dessert isn’t about strict rules—it’s about balance and fun.
I’ve even tried freezing banana slices and folding them into a no-churn ice cream base, then layering in ribbons of fudge and chopped strawberries. It turned out shockingly good, like a frozen version of nostalgia. If you like fun flavor blends like that, you’ll probably love my chunky monkey smoothie bowl or this creamy cherry pineapple parfait. They’re simple, fruit-forward, and just as satisfying.
The Secret Ingredient Isn’t in the Bowl
Here’s what no one tells you about banana split ice cream: it’s not just a dessert. It’s an experience. It invites conversation. It makes you slow down, even if just for a few minutes. And that matters in a world where most of us eat with one hand while answering emails with the other.
For me, recreating this dessert felt like a personal milestone. I wasn’t just copying a recipe—I was reclaiming a piece of my childhood, this time on my own terms. That’s what makes banana split ice cream so powerful. It’s not trendy, it’s not fancy—but it shows up with flavor, charm, and enough sweetness to turn any moment into something a little more special.
Banana Split Ice Cream Gets a Modern Makeover
From Classic Scoops to Creative Spins
Banana split ice cream isn’t stuck in the past—it just needed a little remix. These days, dessert lovers are reinventing the classic in all kinds of playful ways. Think banana split ice cream sandwiches, layered mason jar sundaes, ice cream tacos, and even vegan or dairy-free versions that still hit the spot.
At home, I’ve made banana split ice cream with Greek yogurt for a frozen breakfast parfait and even whipped it into a smoothie using frozen bananas, strawberries, chocolate protein powder, and almond milk. It was unexpectedly addictive—and perfect for mornings when you want something indulgent but still a little wholesome. (Psst: If you’re into smoothie-inspired desserts, check out my banana peanut butter smoothie bowl—it’s basically dessert disguised as breakfast.)
Another big shift? The ingredients. We’re seeing a move toward small-batch and from-scratch bases that focus on whole fruit and natural flavor. People are swapping traditional maraschino cherries for roasted strawberries or fresh pineapple compote. Some skip the fudge sauce and swirl in dark chocolate ganache or salted caramel instead. The spirit is the same, but the flavor profiles are way more nuanced.
My kitchen rebel side loves that. It’s proof that a dessert doesn’t have to stay frozen in time to stay delicious.
So… Why Aren’t Banana Splits Everywhere Anymore?
Here’s the scoop: banana splits used to be a staple at diners, soda fountains, and fast-food chains. But slowly, they’ve disappeared from menus. Why? A few reasons.
First, trends shifted. In the age of Instagram, towering milkshakes and over-the-top cookie skillets took the spotlight. Banana splits, as sweet and sentimental as they are, just didn’t shout as loud.
Second, the logistics are tricky for commercial kitchens. A banana split is built to order, meaning multiple scoops, sauces, fruits, and toppings—all prepped and stored separately. That’s a lot of moving parts for one dessert.
Third, consumer tastes evolved. Many folks started leaning into portion control, clean labels, or “better-for-you” treats. Banana splits, by nature, are a celebration. They’re not trying to be healthy—and that’s part of their charm.
But here’s the thing: they’re making a quiet comeback. More people are embracing nostalgia, especially in desserts. Home cooks are reviving banana split ice cream with their own twists, and ice cream shops are adding banana-inspired sundaes with a gourmet edge.
If that kind of nostalgic dessert speaks to you, you might fall for my homemade cherry chip ice cream—another classic that’s having a moment.
Banana Split vs. Banana Boat – And What’s Going On With the Big Brands
What’s the Difference Between a Banana Boat and a Banana Split?
Here’s a question I didn’t expect to get asked so often: “Is a banana boat the same as a banana split?” Short answer—nope. They may sound like twins, but they’re more like cousins. Let me explain.
A banana split is the classic dish we’ve been talking about—three scoops of ice cream (traditionally vanilla, chocolate, and strawberry) cradled between a split banana, topped with sauces, nuts, whipped cream, and cherries. It’s meant to be served in a boat-shaped dish but built to be eaten with a spoon.
A banana boat, on the other hand, often refers to a grilled or campfire dessert. You slice a banana lengthwise, stuff it with chocolate chips, marshmallows, and maybe some peanut butter, then wrap it in foil and warm it until melty and gooey. It’s rustic, warm, and has zero scoops of ice cream. Totally different vibe.
Think of banana split ice cream as cool, creamy, and layered with nostalgia. A banana boat is more like a camping hack that tastes like a s’more and a banana had a baby.
Want something fun like that for your next backyard cookout? Try my grilled peaches with honey and cream—they’re simple, sweet, and a little smoky, just like a banana boat but way easier to clean up.
Does Baskin-Robbins Still Serve Banana Split Ice Cream?
You might be wondering if your favorite chain still carries banana split ice cream—or if it’s gone the way of phone booths and Blockbuster. Here’s the scoop: Baskin-Robbins still offers banana splits on their menu, but their banana split ice cream flavor isn’t always available. It pops up seasonally or as a rotating flavor, so you’ve got to check with your local shop.
They do, however, let you build your own banana split with any three flavors and a choice of sauces and toppings. So if you’re craving that combo, it’s still doable—you’ll just have to assemble it your way.
And What About Ben & Jerry’s Banana Split?
Okay, now let’s talk heartbreak. Ben & Jerry’s once had a flavor called Banana Split—and it was delicious. It featured banana and strawberry ice creams swirled with chocolatey chunks, walnuts, and a rich fudge ripple. But sadly, it’s been discontinued and retired to their “Flavor Graveyard” (yes, that’s a real thing).
Fans still ask for its comeback, and who knows—it might reappear one day. In the meantime, their Chunky Monkey flavor comes close, with banana ice cream, fudge chunks, and walnuts. It’s not a full split, but it’ll scratch that fruity-chocolatey itch.
Of course, nothing beats making your own version. I’ll show you how to create an easy no-churn banana split ice cream recipe in the final section—plus how to serve it so it looks like it came straight from a soda fountain.
Bring the Banana Split Back—At Home and On Your Terms
How to Make Banana Split Ice Cream at Home (No Churn, No Fuss)
You don’t need an ice cream maker to enjoy banana split ice cream at home. This recipe is simple, creamy, and hits all the right notes: sweet banana, bursts of fruit, a touch of chocolate, and that satisfying crunch.
Here’s how I whip it up in my kitchen:
Mash two ripe bananas in a bowl, then stir in one can of sweetened condensed milk. Fold in a pint of cold heavy cream that you’ve whipped to soft peaks. From there, swirl in chopped strawberries, crushed pineapple, and fudge sauce. Add a handful of chopped nuts (I use toasted pecans or walnuts), and if you’re feeling bold, toss in some chocolate chunks too.
Pour the mixture into a loaf pan, swirl the top, and freeze it for at least six hours. What comes out is the creamiest no-churn banana split ice cream you’ve ever had—just scoop and serve.
Want to dress it up? Top it with whipped cream, crushed cookies, or even a drizzle of strawberry syrup. It’s a crowd-pleaser every single time.
If frozen fruit-based desserts are your jam, don’t miss my pineapple mango nice cream—another one-bowl wonder that’s big on flavor and light on effort.
Creative Ways to Serve It (No Soda Fountain Required)
You can go classic and serve this in a bowl with sliced bananas and toppings, or get playful. Try scooping it into waffle cone bowls and topping with crushed cereal or sprinkles. You can even use it as the base of a banana split ice cream cake—just layer with graham crackers, whipped cream, and extra fudge, then freeze until firm.
I’ve also used leftovers to make mini banana split ice cream sandwiches between two soft-baked chocolate chip cookies. Messy? Yes. Worth it? Absolutely.
If you’re a fan of creative make-ahead desserts, check out my layered no-bake tiramisu cups—they bring that same wow factor with very little prep.
FAQ Section: Your Banana Split Ice Cream Questions Answered
Is Ben and Jerry’s banana split discontinued?
Yes, Ben & Jerry’s Banana Split flavor has been discontinued. It was once a fan favorite featuring banana and strawberry ice creams with fudge and walnuts, but it’s now retired. Their Chunky Monkey is the closest you’ll find on shelves today.
Why aren’t banana splits popular anymore?
Banana splits have faded from menus due to changing dessert trends, a shift toward grab-and-go items, and the rise of customizable sweets. They also require more ingredients and prep, which isn’t ideal for fast food or chain restaurants. But at home, they’re just as fun—and easier than you think.
What’s the difference between a banana boat and a banana split?
A banana split is a cold dessert made with scoops of ice cream, sauces, and toppings served over a sliced banana. A banana boat, on the other hand, is often made by stuffing a banana with marshmallows and chocolate, then heating it in foil—usually over a fire. One is frozen and fancy, the other is warm and rustic.
Does Baskin Robbins have banana split ice cream?
Baskin-Robbins doesn’t always carry a banana split-flavored ice cream, but they do offer banana splits as a build-your-own sundae. You can pick your scoops, sauces, and toppings to recreate the classic flavor experience.
Conclusion: Keep the Banana Split Spirit Alive
Banana split ice cream isn’t just a dessert—it’s a moment. Whether you’re scooping it into a dish after dinner or swirling it into a cake for your kid’s birthday, it has this beautiful way of making people pause and smile. It reminds us of old-school soda fountains, sticky summer fingers, and that thrill of piling toppings sky-high just because we can.
Sure, it’s not as trendy as bubble waffles or galaxy milkshakes. But maybe that’s what makes it even more special. It’s familiar. It’s fun. And it gives us a reason to slow down, gather some ingredients, and create something that tastes like happiness.
If you make your own version, tag me or share it on socials—I’d seriously love to see it. You can also check out more of my dessert inspiration and behind-the-scenes kitchen chaos on Pinterest. It’s where I post recipe ideas, comfort food cravings, and all things sweet and simple.