Banana Split Ice Cream Bombe Recipes

BANANA SPLIT BOMBE

Steps:

• Make the bombe: Spread vanilla ice cream in an even layer on bottom and up sides of a 5-quart heatproof bowl with a 9 1/2-inch-diameter rim. Ice cream should form a concave layer that comes up to the rim of the bowl. Freeze until set, about 20 minutes. Using an offset spatula, smooth the surface of the ice cream layer. Freeze again until very firm, at least 1 hour.
• Meanwhile, place chocolate and banana in a heatproof bowl. Heat cream in a saucepan until bubbles begin to form around edges. Pour over chocolate and banana, and let stand for 1 minute. Whisk until combined. Set bowl over a pot of simmering water, and whisk until chocolate melts. Refrigerate, stirring occasionally, until thick and spreadable, about 1 hour.
• Spread chocolate-banana mixture in a thin, even layer over entire surface of vanilla ice cream layer. Freeze until firm, about 30 minutes.
• Spread pistachio ice cream in a flat, smooth layer over chocolate-banana mixture, but not up sides. Freeze until firm, about 30 minutes.
• Spread chocolate ice cream in a flat, smooth layer over pistachio ice cream. Freeze until firm, about 30 minutes.
• Place banana cake over chocolate ice cream, top side up, and press gently until cake fits snugly against ice cream. (If vanilla ice cream and ganache layers extend beyond top of cake, trim them with a sharp knife.) Cover with plastic wrap, and freeze overnight (or up to 3 days).
• To unmold bombe, dip bowl in a larger bowl of very hot water or use a small kitchen torch to warm outside of bowl. Continue dipping or torching bowl until bombe releases when inverted onto a serving platter. Remove bowl, wipe ice cream drips off platter, and freeze until bombe is very firm, about 1 hour.
• Make the topping: Place chocolate and shortening in a heatproof bowl set over a pot of simmering water. Stir until chocolate and shortening melt. Let cool slightly, then slowly pour on top of bombe, spiraling in concentric circles to create a solid center with long drips down the sides. Sprinkle pistachios on top, and freeze until chocolate is set, about 10 minutes.
• Run a large knife under hot water, and dry well. Use it to slice bombe into wedges, as you would a cake, wiping knife clean between cuts.

BANANA SPLIT DESSERT

Steps:

• In a small bowl, combine crumbs and melted butter. Set aside 1/2 cup; press remaining crumbs into a 15x10x1-in. pan. Slice bananas widthwise and layer over crust. Cut ice cream widthwise into 10 slices; place over bananas. Spread edges of ice cream slices to cover banana and form a smooth layer. Sprinkle with nuts. Cover and freeze until firm. , In a large saucepan, melt chocolate chips and butter; stir until smooth. Pour over ice cream; freeze until firm. , In a large bowl, whip cream until stiff peaks form; spread over chocolate layer. Top with reserved crumbs. Store in freezer (will keep for several weeks). Remove from freezer about 10 minutes before serving.

BANANA SPLIT ICE CREAM BOMBE

Steps:

• For the topping:.
• 1 container chocolate magic shell.
• 1/4 cup shelled pistachios, chopped for garnish.
• For the bombe:.
• Spread vanilla ice cream in an even layer on bottom and up sides of a 2 1/2-quart heatproof bowl with a 9 1/2 inch diameter rim. Ice cream should form a concave layer that comes up to the rim of the bowl. Freeze until set, about 1 hour ( may need to keep pushing ice cream up sides if ice cream falls as it is trying to re-freeze).
• Meanwhile, place chocolate and banana in a heat proof bowl. Heat cream in a saucepan until bubbles begin to form around edges. Pour over chocolate and banana, and let stand for 1 minute. Whisk until combined. Refrigerate, stirring occasionally, until thickened and spreadable, about 1 hour.
• Spread chocolate-banana mixture in a thin even layer over entire surface of vanilla ice cream layer. Freeze until firm, about 30 minutes.
• Spread pistachio ice cream in a flat, smooth layer over chocolate-banana mixture, but no up sides. Freeze until firm, about 30 minutes.
• Spread chocolate ice cream in a flat, smooth layer over pistachio ice cream. Freeze until firm, about 30 minutes.
• Slice banana bread lengthwise into 1-inch slices. Cut pieces to cover top of ice cream bombe (square and triangle shapes work best).
• Cover with plastic wrap and freeze overnight or up to 3 days.
• To unmold the bombe, dip bowl in a larger bowl with very hot water or use a small kitchen torch to warm outside of bowl. Continue dipping or torching bowl until bombe releases when inverted onto a serving platter. Remove bowl, wipe drips off platter, and freeze until firm, about 1 hour.
• Squeeze magic shell on top, slowly, to create a solid center with long drips down the sides.
• Sprinkle pistachios on top, and freeze until chocolate is set, about 5 minutes.
• Run a large knife under hot water, and dry well. use it to slice the bombe into wedges, as you would a cake, wiping knife between cuts.

BANANA BREAD BOMBE

Steps:

• Preheat the oven to 325 degrees F. Spray a 9-by-5-inch loaf pan with cooking spray.
• Cream the sugar and butter in the bowl of an electric mixer fitted with a paddle attachment on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, beating well after each addition.
• Mash the bananas in a small bowl (you should have about 1 cup), add to the mixing bowl and beat until just combined. Turn the mixer to low and slowly add the flour, baking powder, baking soda, cinnamon, salt and 1 tablespoon of the milk and beat until just combined.
• Pour the batter into the prepared loaf pan and bake until a toothpick inserted in the center comes out clean, about 1 hour and 10 minutes. Let cool on a rack for 15 minutes, then invert the bread onto the rack to cool completely, about 1 hour.
• Add the pudding mix to a large bowl and whisk in the heavy cream. Whip until light and fluffy, about 2 minutes. (It's fine if there are still a few granules in the mix; they will dissolve once set.)
• Slice the banana bread into 18 slices, each about 1/3 inch thick. Set aside.
• Line a large glass bowl (10 inches wide at the top, 5 1/2 inches wide at the bottom and 4 inches tall) with plastic wrap, leaving at least 1 inch of overhang on all sides. Quickly submerge 1 vanilla wafer cookie into the remaining 1 cup milk, then place the cookie rounded-side up in the bottom of the prepared glass bowl. Continue to dip the cookies and line the bowl until you reach the very top of the bowl, using 55 to 60 cookies total. The cookies should not go over the edge of the bowl, so trim them if necessary.
• Scoop 2 cups of the pudding over the cookies in the bowl, then use the back of a large wooden spoon to gently spread the pudding in one layer over all the cookies, making sure to go all the way to the top of the bowl. Spoon 1 cup of the pudding into the bottom of the bowl and spread it out into a flat layer. Top the pudding with some banana bread slices until mostly covered (you may need to cut up some of the pieces in order for them to fit properly). Top with 1/2 cup of the pudding and spread evenly to cover the bread. Repeat with another layer of banana bread, followed by 3/4 cup of the pudding. Repeat one more time, with another layer of banana bread and the remaining pudding (you will have more bread left).
• Dip about 35 more cookies into the milk and lay in a flat layer over the top of the pudding. Top with the remaining banana bread slices. Fold over the plastic wrap to cover the bowl. Refrigerate until completely chilled and the cookies have softened, at least 6 hours and up to overnight.
• When ready to serve, carefully invert the bowl onto a large serving platter or cutting board, then use the plastic wrap lining to ease the bombe out of the bowl. Cut into wedges and drizzle with caramel sauce before serving.

BANANA SPLIT BOMBE

Steps:

• FOR THE BOMBE:.
• Spread vanilla ice cream in an even layer on bottom and up sides of a 5-quart heatproof bowl with a 9 1/2 inch diameter rim. Ice cream should for a concave layer that comes up to the rim of the bowl. Freeze until set, about 20 minutes. Using an offset spatula, smooth the surface of the ice cream layer. Freeze again until very firm, at least an hour.
• Meanwhile, place chocolate and banana in a heat proof bowl., Heat cream in a saucepan until bubbles begin to form around edges. Pour over chocolate and banana, and let stand for 1 mintues. Whisk until combined. Set bowl over a pot of simmering water, and whisk until chololate melts. Refrigerate, stirring occasionally, until thickened and spreadable, about 1 hour.
• Spread chocolate-banana mixture in a thin even layer over entire surface of vanilla ice cream layer. Freeze until firm, about 30 minutes.
• Spread pistachio ice cream in a flat smooth layer over chololate-banana mixture, but not up sides. Freeze until firm, about 30 minutes.
• Spread chocolate ice cream in a flat, smooth layer over pistachio ice cream. Freeze until firm, about 30 minutes.
• Place banana cake over chocolate ice cream, top side up, and press gently until cake fits snugly against ice cream. (If vanilla ice cream and ganache layers extend beyond top of cake trim them with a sharp knife). Cover with plastic wrap, and freeze overnight, or up to 3 days.
• To unmold the bombe, dip bowl, in a larger bowl or very hot water or use a small kitchen torch to warm outside of bowl. Continue dipping or torching bowl until bombe releases when inverted onto a serving platter. Remove bowl, wipe ice cream drips off platter, and freeze until bombe is very firm, about 1 hour.
• MAKE THE BANANA CAKE:.
• Preheat oven to 350°F Butter a 9-inch round cake pan, line with parchment cut to fit, and butter and flour parchement.
• Sift flour, baking soda, baking powder, salt, cinnamon, and a pinch of cloves into a medium bowl. Whisk mashed banana, buttermilk and vanilla in a small bowl.
• Beat butter and sugar, with a mixer on medium speed, until smooth. Add egg and beat until well combined. Reduce speed to low, and add flour mixture in 2 additions with banana mixture. Add chopped banana, and beat until well combined. Pour batter into pan and use a spatula to spread batter into an even layer.
• Bake until golden brown and a tester comes about 20 minutes. Let cake cool in pan on a wire rack for 10 minutes. Run a knife around edge of pan, and invert pan onto rack. Remove parchment and flip cake so top side faces up. Let cool completely on wire rack.
• FOR THE TOPPING;
• Place chocolate and shortening in a heatproof bowl set over a pot of simmering water. Stir until chocolate and shortening melt. let cool slightly, then slowly pour on top of bombe, spiraling in concentric circles to create a solid center with long drips down the sides. Sprinkle pistachios on top, and freeze until chocolate is set about 10 minutes.
• Run a large knife under hot water, and dry well. Use it to slice the bombe into sedges, as you would a cake, wiping knife between cuts.

HOMEMADE BANANA SPLIT ICE CREAM

Steps:

• In a heavy saucepan, bring the sugar, water and milk to a boil. Reduce heat; cook until sugar is dissolved. Add marshmallows and stir until melted. Remove from the heat; cool for 15 minutes. Stir in lemon juice. Cover and refrigerate for 8 hours or overnight., Stir in the pineapple, bananas and cherries. Fold in whipped cream. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in an ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Serve with chocolate syrup.

BANANA SPLIT BOMBE

Steps:

• Place a circle of parchment in the bottom of an 8 × 3-inch springform pan. Lightly coat the bottom of the pan with cooking spray to adhere the parchment; set aside. Put in freezer for 30 minutes.
• Beat 1 1/2 pints chocolate ice cream in the bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes. Using a small offset spatula or a spoon, spread the ice cream evenly on the bottom and up the sides of the springform pan. Work quickly, or the ice cream will not stay on the sides very long. If the ice cream starts to fall, return the ice cream-lined pan to the freezer for 10 minutes, and then finish lining. Transfer the ice cream-lined pan to the freezer until hardened, about 45 minutes.
• In the bowl of a food processor combine 2 bananas, milk, 1/4 cup sugar, and vanilla. Process 30 seconds or until smooth, and add the remaining banana. Pulse until there are only small pieces of banana, about the size of peas. Transfer the mixture to a bowl, and set aside.
• Remove the pan from the freezer, and spread half, about 3/4 cup, of the banana mixture into the bottom of the chocolate ice cream-lined pan. Return to the freezer until hardened, about 2 hours. Cover the remaining banana mixture with plastic wrap, and refrigerate. When hardened, remove the pan from the freezer; ladle 1 cup room-temperature hot fudge sauce over the banana layer. Return to the freezer until hardened, about 15 minutes. Set aside the remaining fudge sauce to serve with the finished bombe, or store in a plastic container in the refrigerator for up to 1 week.
• Soften the vanilla ice cream as above. Remove the pan from the freezer, and add 1 cup softened vanilla ice cream, using a small offset spatula or spoon to spread it evenly. Return the pan to the freezer, and let the ice cream harden, about 1 hour. The remaining soft vanilla ice cream can be returned to its container and stored in the freezer; it will soften quickly when you need it again.
• Preheat the oven to 350°F. Spread the walnuts evenly on a baking pan, and toast them in the oven, about 7 minutes, until fragrant and lightly golden. Remove from the oven, and let cool. In a medium nonstick sauté pan, combine the remaining 1/4 cup sugar and the cold water. Stir over medium-high heat until the sugar is dissolved; stop stirring, and let boil. The sugar will begin to caramelize in the pan; you can pick up the pan and slightly swirl the sugar to allow for even caramelizing. Let the caramel turn to a dark golden brown, about 5 minutes, and immediately add the nuts to the pan. Turn off the heat. Using a wooden spoon, stir the nuts in the caramel to coat them evenly. Transfer the nuts directly onto a Silpat baking mat, and spread them into an even layer. Let cool; break into small pieces.
• Remove the ice cream mold from the freezer, and sprinkle an even layer of nuts over the vanilla layer. Remove the banana mixture from the refrigerator, and spread the remaining 3/4 cup over the nuts. Quickly return the mold to the freezer, and let chill. When the banana layer has hardened, about 2 hours, resoften the remaining cup vanilla ice cream and spread it evenly with small offset spatula or spoon.
• When the vanilla ice cream has hardened, soften the remaining cup chocolate ice cream; remove the mold from the freezer. Add the final layer of chocolate ice cream, spreading it all the way to the edges and smoothing the top. If the chocolate ice cream extends above the inside rim of the mold, run your finger around the top of the inside of the rim to give a clean edge. Cover with plastic wrap, and place in freezer to chill, about 4 hours, or overnight. When ready to serve, remove the mold from the freezer, and dip it in very hot water for a few seconds. Unlatch the ring, and gently pull away from the bombe. Using a parchment bottom allows the bombe to slide off the pan base. Transfer the bombe to a cutting board. Using a sharp knife, slice the bombe into wedges, and serve with remaining fudge sauce.
• Hot Fudge Sauce
• In a medium saucepan over medium-high heat, combine the chocolate, butter, sugar, water, and salt. Stir continuously until melted and combined. Add the corn syrup, and bring the mixture to a boil.
• Reduce heat, and simmer on low, stirring occasionally, until thickened, about 10 minutes. Remove from heat, and cool to room temperature.

BANANA SPLIT ICE CREAM CAKE

Steps:

• Place a circle of parchment in the bottom of an 8-by-3-inch springform pan. Lightly coat bottom of pan with cooking spray to adhere parchment; set aside. Chill pan in freezer for 30 minutes.
• Beat 1 1/2 pints chocolate ice cream in the bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes. Using a small offset spatula or a spoon, spread the ice cream evenly on the bottom and up the sides of the springform pan. Work quickly, or the ice cream will not stay on the sides very long. If the ice cream starts to fall, return ice cream-lined pan to freezer for 10 minutes, and then finish lining. Transfer ice cream-lined pan to freezer until hardened, about 45 minutes.
• In the bowl of a food processor combine 2 bananas, milk, 1/4 cup sugar, and vanilla. Process 30 seconds or until smooth, and add remaining banana. Pulse until there are only small pieces of banana, about the size of peas. Transfer mixture to a bowl, and set aside.
• Remove the pan from the freezer, and spread half, about 3/4 cup, of the banana mixture into the bottom of the chocolate ice cream-lined pan. Return to the freezer until hardened, about 2 hours. Cover the remaining banana mixture with plastic wrap, and refrigerate. When hardened, remove the pan from the freezer; ladle 1 cup room-temperature Hot Fudge Sauce over the banana layer. Return to the freezer until hardened, about 15 minutes. Set aside the remaining fudge sauce to serve with the finished bombe, or store in a plastic container in the refrigerator for up to 1 week.
• Soften vanilla ice cream as above. Remove pan from the freezer, and add 1 cup softened vanilla ice cream, using a small offset spatula or spoon to spread it evenly. Return pan to freezer, and let ice cream harden, about 1 hour. The remaining soft vanilla ice cream can be returned to its container and stored in the freezer; it will soften quickly when you need it again.
• Preheat the oven to 350 degrees. Spread the walnuts evenly on a baking pan, and toast them in the oven, about 7 minutes, until fragrant and lightly golden. Remove from the oven, and let cool. In a medium nonstick saute pan, combine remaining 1/4 cup sugar and water. Stir over medium-high heat until sugar is dissolved; stop stirring, and let boil. The sugar will begin to caramelize in the pan; you can pick up the pan and slightly swirl the sugar to allow for even caramelizing. Let the caramel turn to a dark golden brown, about 5 minutes, and immediately add the nuts to the pan. Turn off the heat. Using a wooden spoon, stir the nuts in the caramel to coat them evenly. Transfer the nuts directly onto a Silpat baking mat (a French nonstick baking mat), and spread them into an even layer. Let cool; break into small pieces.
• Remove ice cream mold from freezer, and sprinkle an even layer of nuts over vanilla layer. Remove banana mixture from the refrigerator, and spread the remaining 3/4 cup over the nuts. Quickly return mold to the freezer, and let chill. When banana layer has hardened, about 2 hours, resoften the remaining cup of vanilla ice cream and spread evenly with small offset spatula or spoon.
• When vanilla ice cream has hardened, soften the remaining cup of chocolate ice cream; remove mold from freezer. Add final layer of chocolate ice cream, spreading it all the way to the edges and smoothing the top. If chocolate ice cream extends above the inside rim of the mold, run your finger around the top of the inside of the rim to give a clean edge. Cover with plastic wrap, and place in freezer to chill, about 4 hours, or overnight. When ready to serve, remove mold from freezer, and dip in very hot water for a few seconds. Unlatch the ring, and gently pull away from the bombe. Using a parchment bottom allows the bombe to slide off the pan base. Transfer bombe to cutting board. Using a sharp knife, slice the bombe into wedges, and serve.

HOMEMADE BANANA SPLIT ICE CREAM

Steps:

• Combine heavy cream, sugar, and salt in a saucepan. Heat over medium heat until steaming, 3 to 4 minutes.
• Whisk egg yolks in a bowl. Whisk in 1 cup of the hot cream. Pour egg and cream mixture back into the saucepan; cook and stir until mixture coats the back of a spoon, about 4 minutes. Mix in banana and vanilla extract.
• Transfer mixture to the refrigerator; chill until very cold, at least 2 hours.
• Freeze cold mixture in an ice cream maker according to manufacturer's instructions. Transfer to a freezer-safe container; fold in maraschino cherries, strawberry jam, and chocolate syrup.
• Freeze ice cream until firm, about 4 hours.

BANANA SPLIT ICE CREAM PIE RECIPE BY TASTY

Steps:

• Break the waffle cones into pieces and add to a food processor. Pulse until medium crumbs form.
• Pour in the melted butter, and pulse for another 20 seconds until the butter is incorporated.
• Pour the crust mixture into a 10-inch (25 cm) springform pan and press down with a spatula into an even layer. Freeze for 10 minutes.
• Arrange the banana slices on top of the crust.
• Scoop the chocolate ice cream over the bananas and spread in an even layer. Freeze for 20 minutes. Repeat with the strawberry ice cream, then freeze for another 20 minutes. Add the vanilla ice cream, then freeze for 1 hour.
• Release the springform, and slice the cake. Top each slice with whipped cream, chopped peanuts, a cherry, and chocolate syrup.
• Enjoy!

BANANA SPLIT ICE CREAM CAKE

Steps:

• Place strawberry ice cream in a refrigerator for about 30 minutes to soften slightly.
• Slice strawberry ice cream and place in the bottom of a 9x13-inch pan. Freeze until firm, about 45 minutes.
• Meanwhile, place chocolate ice cream in refrigerator to soften, about 30 minutes.
• Slice chocolate ice cream and spread over strawberry. Freeze until firm, about 45 minutes.
• Meanwhile, soften vanilla ice cream in a refrigerator for about 30 minutes.
• Mash 3 bananas with lemon juice in a large bowl; stir in vanilla ice cream. Spread banana mixture evenly over the chocolate layer. Cover and freeze for at least 3 hours.
• Mix whipping cream, sugar, and vanilla extract together in a bowl with an electric mixer at medium speed until soft peaks form.
• Place whipped cream in a decorator bag fitted with a large, 1/2-inch writing tube. Invert ice cream cake from the pan onto a chilled platter. Slice remaining banana on top of cake. Pipe large dollops of whipped cream on top of the banana slices. Sprinkle with chopped walnuts and garnish with cherries. Serve with chocolate syrup.