Ingredients with Measurements:
- 4 ripe bananas
- 1 cup of vanilla ice cream
- 1 cup of chocolate ice cream
- 1 cup of strawberry ice cream
- 1/2 cup of hot fudge sauce
- 1/2 cup of whipped cream
- 1/4 cup of chopped peanuts
- 4 maraschino cherries
Special equipment needed:
- Popsicle molds
- Blender
Step-by-step instructions:
1. Peel the bananas and cut them in half crosswise.
2. Insert a popsicle stick into each banana half and place them on a baking sheet lined with parchment paper.
3. Freeze the banana pops for at least 2 hours or until firm.
4. In a blender, blend the vanilla ice cream until smooth.
5. Pour the vanilla ice cream into a bowl and set aside.
6. Repeat the same process with the chocolate and strawberry ice cream, blending them separately and pouring them into separate bowls.
7. Remove the banana pops from the freezer and dip them into the bowls of ice cream, one flavor at a time, until fully coated.
8. Place the coated banana pops back onto the baking sheet and freeze for another 30 minutes.
9. In a small saucepan, heat the hot fudge sauce over low heat until warm.
10. Remove the banana pops from the freezer and drizzle the warm hot fudge sauce over them.
11. Top each banana pop with a dollop of whipped cream, chopped peanuts, and a maraschino cherry.
12. Serve immediately and enjoy!
Time:
Preparation time: 15 minutes
Freezing time: 2 hours and 30 minutes
Cooking time: 5 minutes
Temperature:
Freezer temperature: -18°C (0°F)
Low heat on the stove: 120°C (250°F)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 420
Total fat: 22g
Saturated fat: 11g
Cholesterol: 50mg
Sodium: 170mg
Total carbohydrates: 57g
Dietary fiber: 5g
Sugar: 42g
Protein: 6g
Substitutions for ingredients:
- Instead of hot fudge sauce, you can use caramel sauce or strawberry sauce.
- Instead of chopped peanuts, you can use chopped almonds or walnuts.
- Instead of maraschino cherries, you can use fresh strawberries or raspberries.
Variations:
- You can add chopped bananas, pineapple, or strawberries to the ice cream before dipping the banana pops.
- You can use different flavors of ice cream, such as mint chocolate chip, cookies and cream, or butter pecan.
- You can use different toppings, such as sprinkles, chocolate chips, or shredded coconut.
Tips and tricks:
- Make sure the banana pops are fully frozen before dipping them into the ice cream to prevent them from melting.
- Use a deep bowl for the ice cream to make it easier to dip the banana pops.
- You can use a spoon to help coat the banana pops with the ice cream.
- To make the hot fudge sauce thinner, you can add a splash of milk or cream.
Storage instructions:
You can store the frozen banana splits in an airtight container in the freezer for up to 1 week.
Reheating instructions:
You can reheat the hot fudge sauce in the microwave or on the stove over low heat.
Presentation ideas:
You can serve the frozen banana splits on a platter or individual plates.
Garnishes:
You can garnish the frozen banana splits with extra chopped peanuts, whipped cream, or fresh fruit.
Pairings:
This recipe pairs well with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
This recipe can be served as a dessert on its own.
Troubleshooting advice:
- If the ice cream is too hard to dip the banana pops, let it sit at room temperature for a few minutes to soften.
- If the hot fudge sauce is too thick, add a splash of milk or cream to thin it out.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the recipe.
- Keep the frozen banana pops and ice cream at a safe temperature to prevent bacterial growth.
Food history:
The banana split was invented in 1904 in Latrobe, Pennsylvania, by David Strickler, a 23-year-old soda fountain clerk.
Flavor profiles:
This recipe has a sweet and creamy flavor with a crunchy texture from the chopped peanuts.
Serving suggestions:
Serve the frozen banana splits with a spoon and napkins.
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