Home RecipesDesserts No-Churn Banana Split Ice Cream

No-Churn Banana Split Ice Cream

by Lorena

If there’s an ice cream I LOVE, it’s banana ice cream. It’s soooo good! This is a pimped version of banana ice cream: Banana Split Ice Cream. It has chocolate, strawberry marmalade and pecan praline.

A bite of this banana split ice cream is like tasting a flavour symphony. Everything work perfectly. The ice cream has just the right amount of banana flavour, not too much. The dark chocolate counteracts the sweetness of the ice cream. The pecan praline adds a crunchy and caramelly taste. The strawberry marmalade adds a bit of tanginess. It’s truly perfect! If you’ve never made praline before, I recommend that you check out my post on how to make praline with any nut. You’ll want to add it to everything! I used pecans to make it but you can use any other type of nut as well.

This banana split ice cream has a strong homesickness component. My dad LOVES banana split. In general, he’s crazy over any dessert with whipped cream on top. I remember that any time we went out for ice cream he would order banana split or an ice cream dessert with bananas and whipped cream. I haven’t seen my family in Perú (I live in Chile) for over a year because of COVID and I miss them a lot! So eating this ice cream touches my heart.

Let’s tall about the ingredients in this ice cream to see if I can absolve a few doubts before they arrive :). You can perfectly use frozen bananas for this ice cream. If you’re like me and you freeze ripe bananas, you just need to thaw them and they’re good to go. About the strawberry marmalade, you want to use a good quality, thick marmalade. Give it a stir before using so it lets you swirl it up. As for the chocolate, I used dark chocolate with 65% cacao, but you can use chocolate with cacao percentages between 50 and 80% according to your preference. You can even use milk chocolate if you prefer.

No-churn banana split ice cream

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Course: Dessert, Ice Cream
Prep Time: 20 minutes
Cook Time: 17 minutes
Total Time: 37 minutes
Servings: 2 litres / 4,2 pints
Author: Lorena Salinas from Cravings Journal


For the pecan praline

  • 50 g pecans or other type of nut if you prefer
  • 50 g granulated sugar

For the banana ice cream

  • 400 g condensed milk
  • 150 g peeled banana
  • 600 g whipping cream
  • 2 tsp vanilla bean paste or extract or essence

For finishing

  • 100 g strawberry marmalade good quality, thick
  • 80 g dark chocolate I used 65% cacao, chopped


For the pecan praline

  • For the caramel, sprinkle a thin layer of sugar on the pan. Make sure that the pan is really clean before you start; if it has impurities or fat, it will crystalize the caramel. It helps also if your pan is of a light colour so you can see the caramel as it becomes darker. Place the pan over medium heat.
  • When you see that the sugar is starting to melt around the edges and in other parts of the pan, lower the heat to medium-low and sprinkle more sugar over the melted regions, also in a thin layer. Don't use a utensil to stir at any point. If you need to give it a mix, do so by tilting and spinning the pan from the handle.
  • The caramel will continue to male. Control the heat so that it doesn't burn and if you need to stir do so with the handle of the pan.
  • Once melted and golden, add your nuts and mix immediately. Transfer the caramel with the nuts carefully onto a silicone mat or silpat or greased pan.
  • Let it cool down completely and then chop it up.

For the banana ice cream

  • Blend together the banana and condensed milk.
  • Whip the cream and vanilla to soft peaks: you want it to be whipped and fluffy but not too much that it becomes stiff.
  • Add about 1/3 of the whipped cream to the condensed milk and mix. Add the rest in and use folding motions with a spatula to mix everything together.
  • Add the chopped chocolate and praline and add it using folding motions.
  • Pour a layer of the mix into a freezer-safe container and then make little dollops of marmalade on top. Repeat with several layers until you use all the ice cream up.
  • Freeze for at least 8 hours or overnight.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!


Agatha Quarcoo-Brunt February 28, 2022 - 2:46 pm

I would like to make this tomorrow. I just want to check the measurements. The condensed milk and cream is in grams. Is that correct or should it be ml

Lorena February 28, 2022 - 10:36 pm

Hi Agatha! I rather weight everything 🙂

Anonymous March 1, 2022 - 9:44 am

Thanks I’m looking forward to it. Ive just realised g and ml are the same

Anonymous March 1, 2022 - 11:27 am

Thanks I’m looking forward to it. Ive just realised g and ml are the same


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