Equipment
Cutting board
Chef knife
or Paring knife
Banana split dish*
or Shallow elongated bowl
Ice cream scoop
or Large spoon
Microwave-safe bowl
or Small saucepan
* optional
Ingredients
1 serving
Base
- 1 banana, peeled
- 150 g vanilla ice cream, frozen
Toppings
- 40 ml hot fudge sauce
- 30 g whipped cream
- 10 g roasted peanuts, chopped
- 1 maraschino cherry
Nutrition (per serving)
754
Calories
12g
Protein
96g
Carbs
40g
Fat
7g
Fiber
70g
Sugar
209mg
Sodium
Method
01
Place the peeled banana on a cutting board and carefully slice it in half lengthwise.
1m
02
Position the two banana halves against the inner sides of a banana split dish. Use an ice cream scoop to place the vanilla ice cream in a row between the banana halves.
1m
03
Warm the hot fudge sauce in a microwave-safe bowl in 10-second intervals until it reaches approximately 40C/105F, ensuring it is fluid but not scalding.
1m
04
Drizzle the warmed hot fudge sauce evenly over the scoops of vanilla ice cream.
1m
05
Top the ice cream generously with whipped cream, sprinkle with chopped roasted peanuts, and garnish with a maraschino cherry. Serve immediately before the ice cream melts.
1m
Chef's Notes
- For the ultimate structural integrity and temperature contrast, chill your serving dish in the freezer for 15 minutes prior to assembly.
- When selecting bananas, look for fruit that is fully yellow with perhaps a hint of green at the stem. Overripe bananas will lack the firmness needed to hold up the ice cream.
- Warming hot fudge over a gentle double boiler rather than a microwave provides more even heat distribution and prevents the sugars from scorching or separating.
- If whipping your own cream, keep the sugar minimal. The ice cream and hot fudge provide ample sweetness, so a lightly sweetened cream offers a much-needed palate cleanser.
