There are few treats that evoke nostalgia and comfort quite like a banana split, especially when enjoyed at the classic diner counter. This timeless dessert consists of generous scoops of your preferred ice cream placed on ripe bananas, and it’s adorned with whipped cream, chocolate sauce, and a cherry on top. This no-bake ice cream pie captures all the essence of a traditional banana split and more. It is both indulgent and revitalizing, making it an ideal choice for a memorable summer gathering.
Similar to a well-crafted pie, this delectable dessert boasts a delightful crust. It could be just my personal perception, but I’ve always detected a subtle hint of banana flavor in vanilla wafers. Recognizing their potential to harmonize with the fruit in this pie, I combined them with a touch of sugar and melted butter to create a crumbly crust. The crust sets perfectly in the freezer, eliminating the need for baking. Alternatively, you have the freedom to opt for other cookie options such as graham crackers, chocolate wafers, or Biscoff cookies if desired.
Alternate layers of chocolate and strawberry ice creams intertwine with sliced bananas in this dessert. The ice cream retains its luxurious and decadent consistency, while the bananas acquire a delightful icy texture as they chill in the freezer. To complete the classic banana split experience, melted chocolate is elegantly drizzled over the top, and each slice is adorned with a generous serving of fluffy whipped cream and a succulent maraschino cherry.
NOTE: Please take note that while a springform pan is the optimal choice for preparing and presenting this ice cream pie, a deep-dish pie plate can also be used as a suitable alternative.
TECHNIQUE TIP: For a rapid and effortless way to achieve a smooth consistency, briefly whip the ice cream in a stand mixer for a few seconds until it reaches a spreadable texture.
SWAP OPTION: While chocolate and strawberry ice creams are traditional choices for a banana split, feel free to use your preferred flavors. However, I have a hunch that coffee or rocky road ice cream would be exceptionally delightful in this pie.
INGREDIENTS
- 5 ounces of vanilla wafer cookies (e.g., Nilla)
- 1 tablespoon of granulated sugar
- 1/2 teaspoon of kosher salt
- 5 tablespoons of melted unsalted butter
- 2 pints of chocolate ice cream
- 2 pints of strawberry ice cream
- 3 ripe bananas, peeled and sliced into 1/2-inch thick rounds
- 2 ounces of semisweet chocolate chips
- 1/2 cup of heavy cream
- Maraschino cherries (for serving)
PREPARATION
- Using a food processor, pulse the vanilla wafer cookies until they are finely ground (yielding approximately 1 cup). Then, add the sugar, salt, and melted butter to the processor and continue pulsing until the mixture becomes crumbly and evenly coated. Press this crumb mixture evenly onto the bottom of a 9-inch springform pan, creating a smooth layer. Allow it to freeze for approximately 30 minutes until it becomes firm.
- Allow the chocolate ice cream to soften at room temperature for approximately 20 minutes until it reaches a spreadable consistency. Spread the softened ice cream evenly over the chilled crust. Arrange the sliced bananas in an even layer on top of the chocolate ice cream. Freeze the pie until it becomes firm, which typically takes at least 2 hours. Similarly, let the strawberry ice cream soften at room temperature until it becomes spreadable. Proceed to spread the strawberry ice cream over the banana layer, then return the pie to the freezer until it becomes firm again, also for at least 2 hours.
- Begin by melting the chocolate chips, then drizzle the melted chocolate over the top of the pie. Allow it to freeze until the chocolate sets, which usually takes around 5 minutes. In a medium bowl, whisk the heavy cream until it reaches stiff peaks. Transfer the whipped cream to a pastry bag equipped with a large star tip. Proceed to pipe swirls of whipped cream over the surface of the pie. Alternatively, you can simply dollop the whipped cream onto the pie using a spoon. Lastly, place a maraschino cherry on top of each dollop of whipped cream.
