No-Churn Banana Split Ice Cream
This no-churn banana split ice cream takes everything you love about the classic sundae and turns it into a creamy, scoopable dessert. No ice cream maker, no stovetop custards, just a loaf pan and a few simple layers.
With ribbons of strawberry and chocolate, bits of peanut crunch, and a true banana base, it’s a fun make-ahead treat for hot weeknights or whenever a craving hits.
What Makes This Banana Split Ice Cream So Good
The banana flavor comes from real mashed bananas, so it tastes like the fruit itself, not a synthetic syrup. Sweetened condensed milk keeps the texture creamy without icy crystals, and the two sauces give you those distinct sundae flavors in every spoonful.
I keep coming back to this recipe because it’s endlessly adaptable. Use your favorite jam, add crushed pineapple if you like, and pile on as many peanuts as you want.
Ingredients
- 3 ripe bananas, mashed: heavily speckled ones give the sweetest, most intense banana taste
- 1 can (14 oz) sweetened condensed milk: the backbone of no-churn ice cream, don’t substitute it
- 2 cups heavy cream, cold: straight from the fridge helps it whip up tall and stable
- 1 tsp vanilla extract: rounds out the banana
- ½ cup strawberry preserves or strawberry sauce: any smooth or lightly chunky version works
- ½ cup chocolate sauce: store-bought is fine, just make sure it’s pourable
- ⅓ cup chopped peanuts: roasted and salted give the best contrast
- Maraschino cherries, for garnish: the classic topper
Variations / Substitutions
- Swap the strawberry sauce: raspberry jam or a swirl of dulce de leche both work beautifully.
- Skip the peanuts: toasted coconut flakes or chopped almonds make a great nut-free crunch.
- Make it dairy-free: use a can of full-fat coconut cream in place of the heavy cream and a dairy-free sweetened condensed milk.
If you love banana desserts, our Classic Banana Pudding is another one to try.
How to Make No-Churn Banana Split Ice Cream
Step 1: Mash the Bananas and Stir
Mash the 3 ripe bananas in a large bowl until they’re as smooth as you can get them, about 30 seconds of mashing. Stir in the whole 14-ounce can of sweetened condensed milk and the 1 teaspoon vanilla extract until everything looks like a thin pudding.
The mixture will be pale yellow and speckled with tiny banana bits. If your bananas are truly ripe, it will smell sweet and fragrant right away.
Step 2: Whip the Cream and Fold
Pour the 2 cups of cold heavy cream into a separate bowl. Whip with a hand mixer on medium-high speed until stiff peaks form, about 3 to 4 minutes. Keep an eye on it around the 3-minute mark so you don’t accidentally turn it into butter.
Gently fold the whipped cream into the banana mixture in three additions. Use a wide rubber spatula and cut through the center, lift, and turn the bowl. Stop when you see a uniform pale mixture with no white streaks, light and airy.
Step 3: Layer the Sauces and Peanuts
Grab a standard 9×5-inch loaf pan. Spread about a third of the ice cream base in the bottom. Drizzle a third of the strawberry sauce and a third of the chocolate sauce over it, then scatter a third of the chopped peanuts. Repeat this layering two more times until all the base, sauces, and peanuts are used up, creating three distinct layers.
To keep nice ribbons, don’t aggressively stir. A few gentle figure-eights with a butter knife will marble the sauces just enough without blending them into the cream.
Step 4: Scoop and Garnish
Cover the pan tightly with plastic wrap and freeze until solid, at least 6 hours or overnight. Once set, let the pan sit on the counter for about 5 minutes to soften the edges. Scoop into bowls and top each serving with a maraschino cherry and extra peanuts if you like.
Scoop and serve right away while the ice cream is creamy and the swirls are bright against the pale banana base.
A Few Notes Before You Freeze
- If your strawberry sauce is very thick, warm it slightly so it drizzles easily. Let it cool to room temperature before layering so it doesn’t melt the ice cream base.
- For cleaner scoops, run your ice cream scoop under hot water between servings.
- Taste the banana mixture before folding in the cream. With ripe bananas and condensed milk, it rarely needs more sugar, but you can stir in a tablespoon of sugar if it tastes flat.
If you’re feeding a crowd, double the recipe and use a 9×13-inch pan.
| Ingredient | Original | Doubled |
|---|---|---|
| Bananas | 3 | 6 |
| Sweetened condensed milk | 1 can (14 oz) | 2 cans (28 oz) |
| Heavy cream | 2 cups | 4 cups |
| Strawberry sauce | ½ cup | 1 cup |
| Chocolate sauce | ½ cup | 1 cup |
| Chopped peanuts | ⅓ cup | ⅔ cup |
Keeping It Frozen
Keep the ice cream in its loaf pan, wrapped tightly, for up to 2 weeks. Press a piece of parchment directly onto the surface before sealing to prevent ice crystals. Scoop straight from frozen, letting the container sit out for a few minutes only when it’s very full.
Frequently Asked Questions
Can I use frozen bananas instead of fresh?
No. Frozen bananas release too much liquid when they thaw and can make the ice cream icy.
Do I have to use sweetened condensed milk?
Yes. It’s what makes no-churn ice cream smooth and scoopable without an ice cream maker.
My ice cream came out icy. What went wrong?
The likely cause is bananas that weren’t mashed smoothly enough, or the mixture wasn’t cold enough when you folded in the cream.
No-Churn Banana Split Ice Cream Recipe
Ingredients
Method
- Mash the bananas in a large bowl until smooth. Stir in the sweetened condensed milk and vanilla.
- Whip the cold heavy cream to stiff peaks, 3 to 4 minutes. Gently fold it into the banana mixture in three additions.
- Layer a third of the ice cream base in a 9×5-inch loaf pan, drizzle with a third of each sauce, and scatter a third of the peanuts. Repeat twice more.
- Cover and freeze until solid, at least 6 hours. Let sit for 5 minutes at room temperature before scooping. Garnish with a cherry and serve.
