Does this look like a regular banana split to you? Yes? Great! That was my intent! So what is the hidden twist? Sh-h-h! Can you keep a secret? This is a plant-based version of a banana split! And it was made entirely from scratch! Is that really possible? Yes, but it isn't possible to resist eating it right away!!
I can still recall enjoying my first banana split when I was a kid! It was at a traditional soda fountain in McMurdo's pharmacy. Is there a more perfect summer treat? I didn't think so at the time, and it still brings back great memories.
Although there are many components to a banana split, you can assemble it very quickly if you freeze the bananas and prepare the whipped cream and the sauces ahead of time. I usually do this in the morning. Then I can make the n'ice cream in the afternoon or evening, depending on whether we want a delicious snack or dessert! Unfortunately this type of n'ice cream is not suitable for freezing.
N'ice cream is a great substitute for regular, commercially prepared ice cream, especially for those who are allergic to the one or more of the ingredients. Although I use almond milk in this recipe, you may choose another non-dairy milk. This recipe is FODMAP friendly, too, The dish will be lower in FODMAPs if you use cacao (instead of cocoa) and a strawberry (instead of a cherry). You may also prefer to use less or even no cream in the topping.
N'ice cream takes only a few minutes to prepare and it tastes awesome! The banana flavour is subtle and pleasing if you use bananas that were frozen just as the peel was starting to become speckled. The banana also provides sweetness and the all-important creaminess.
I chose to add only a little maple syrup in the chocolate sauce (Granulated sugar would also work). I didn't add any sugar to the coconut cream. The remaining natural sweetness is in the fruit. That's it!
I used a small banana and a small ice cream scoop when assembling this dish. Each scoop holds only about 3 tablespoons. You could reduce the portion size by using half a banana sliced into rounds instead of an entire split banana. (One medium banana is considered a serving of fruit.)
Please read through the entire recipe before attempting to make it for the first time. As indicated in the tips section below, you may need to adjust the amount of almond milk required according to the type of blender or food processor used.
If you find that you're running short on time, you could make just one sauce and use your favourite commercially prepared, plant-based ice cream. Or you could also try my Banana Split Smoothie recipe!
CLASSIC BANANA SPLIT
(With a Twist!)
Is it possible to make a plant-based version of a banana split entirely from scratch in your kitchen? Yes, but it isn't possible to resist eating it right away!!
AUTHOR: Beverley Noseworthy
DIETARY INFO: FODMAP friendly, gluten free, peanut free, vegan
FOR THE TOPPINGS
FOR THE N'ICE CREAM
(Please see tips below!*)
Banana N'ice Cream
Chocolate N'ice Cream
Strawberry N'ice Cream
1. Prepare the whipped cream. Spoon the coconut cream, but not the liquid, from the can into a large mixing bowl. Add the confectioners' sugar and vanilla extract, if desired. Whip with a mixer until light and fluffy. Store covered in the fridge until ready to use (for up to 3 days).
2. Make the three sauces.
3. Make the three types of n'ice cream by adding the ingredients to a blender or food processor and blend until smooth. Pour into a bowl and scoop for immediate use, or place in the freezer for up to 30 minutes until ready to assemble the banana split.
4. Assemble each banana split in a boat-shaped dessert dish (long and narrow). Place one scoop of each n'ice cream flavour in each dish. Next, top each scoop with the desired sauce. Then top with a dollop of whipped coconut cream and a cherry or strawberry. Add any remaining garnishes and enjoy!
*TIPS FOR MAKING N'ICE CREAM
PER SERVING, approximately (Includes a small banana, coconut cream, three sauce and three small scoops of n'ice cream. Each scoop of n'ice cream is about 3 tablespoons. No garnishes such as coconut and almonds were included in the calculations. )
Carbohydrate: 61 g
Fibre: 8 g
Sugars 29 g
Fat: 6 g
Protein: 4 g
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