Bananas 4 Ice Cream Pie Recipes

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BANANA SPLIT ICE CREAM PIE RECIPE BY TASTY



Banana Split Ice Cream Pie Recipe by Tasty image

Here's what you need: waffle cones, unsalted butter, bananas, chocolate ice cream, vanilla ice cream, strawberry ice cream, whipped cream, chopped peanut, maraschino cherry, chocolate syrup

Provided by Kiano Moju

Categories     Desserts

Yield 8 serving

Number Of Ingredients 10

12 waffle cones
6 tablespoons unsalted butter, melted
3 bananas, sliced
2 pt chocolate ice cream, softened
2 pt vanilla ice cream, softened
2 pt strawberry ice cream, softened
whipped cream, for serving
chopped peanut, for serving
maraschino cherry, for serving
chocolate syrup, for serving

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!

Nutrition Facts : Calories 1004 calories, Carbohydrate 129 grams, Fat 49 grams, Fiber 4 grams, Protein 15 grams, Sugar 90 grams

BANANA SPLIT ICE CREAM PIE



Banana Split Ice Cream Pie image

Who doesn't love a good old-fashion Banana Split? How about a pie that combines all the ingredients of this old-fashion favorite! Almonds may be used in place of walnuts. You can also use a pre-made chocolate cookie crumb crust instead of making your own.

Provided by Star Pooley

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Banana Pie Recipes

Time 4h

Yield 8

Number Of Ingredients 8

20 chocolate wafer cookies, finely crushed
¼ cup butter, melted
2 bananas, sliced
1 quart strawberry ice cream, softened
1 (20 ounce) can crushed pineapple, drained
1 cup heavy whipping cream
¼ cup chopped walnuts
¼ cup maraschino cherries

Steps:

  • Mix cookie crumbs with melted butter. Press into a 9-inch pie plate.
  • Arrange bananas over bottom of crust. Spread ice cream in an even layer over bananas. Top with drained pineapple. Whip the cream and spread over top. Sprinkle with nuts.
  • Place pie in freezer for 4 hours or until firm. Garnish with cherries, if desired. Makes 8 servings.

Nutrition Facts : Calories 375 calories, Carbohydrate 40.2 g, Cholesterol 64.7 mg, Fat 23.9 g, Fiber 2.4 g, Protein 3.8 g, SaturatedFat 12.9 g, Sodium 157.6 mg, Sugar 23.5 g

CHOCOLATE-BANANA ICE CREAM PIE



Chocolate-Banana Ice Cream Pie image

Provided by Food Network Kitchen

Time 5h10m

Yield 6-8 servings

Number Of Ingredients 8

60 vanilla wafer cookies (about three-quarters of a 12-ounce box)
1 cup unsweetened shredded coconut, plus toasted coconut for topping (optional)
1 stick unsalted butter, melted
2 medium bananas
1 pint vanilla ice cream
1 pint chocolate ice cream
1 cup heavy cream
2 teaspoons confectioners' sugar

Steps:

  • Pulse the cookies, coconut and butter in a food processor until finely ground. Press into the bottom and halfway up the sides of a 9-inch springform pan. Slice the bananas and arrange in a layer over the crust. Freeze until the crust sets, about 20 minutes. Meanwhile, let the vanilla ice cream soften at room temperature.
  • Spread the vanilla ice cream evenly over the banana layer. Freeze until firm, about 2 hours. Let the chocolate ice cream soften at room temperature, then spread over the vanilla layer. Cover with plastic wrap and freeze until firm, at least 2 hours.
  • Remove the pie from the freezer 20 minutes before serving. Beat the cream and confectioners' sugar with a mixer until soft peaks form, then spread over the pie. Top with toasted coconut, if desired.

CHOCOLATE BANANA ICE CREAM PIE



Chocolate Banana Ice Cream Pie image

Provided by Food Network

Categories     dessert

Time 4h20m

Yield 8 to 10 servings

Number Of Ingredients 18

1/2 cup very hot brewed coffee
1/2 cup sugar
3/4 cup unsweetened Dutch-processed cocoa
1/2 cup light corn syrup
4 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter
1 vanilla bean
1 1/2 cups milk
1 1/2 cups heavy cream
1 cup lightly packed light brown sugar, divided
7 large eggs yolks
1 teaspoon vanilla extract
6 tablespoons (3/4 stick) unsalted butter, melted
30 chocolate wafers (enough to make 1 1/2 cups crumbs)
4 ounces semisweet chocolate
3 bananas, peeled and cut into 1-inch chunks
Forks
1/2 cup chopped peanuts or toasted coconut

Steps:

  • Chocolate Fudge Sauce: In a medium bowl, whisk together the coffee, sugar and cocoa. Whisk in the corn syrup until all the sugar crystals are dissolved and the mixture is completely smooth. Place the chocolate and butter in a large, dry bowl or in the top of a double boiler set over barely simmering water. When the chocolate has melted, whisk in the coffee-cocoa mixture until smooth and blended. The sauce is best if left to ripen for a full day before serving. Store in a sealed container. This sauce will keep for 3 weeks in the refrigerator or 3 months in the freezer.
  • Vanilla Ice Cream: Split the vanilla bean lengthwise. Scrape out the seeds. Put the seeds, pod halves, milk, heavy cream, and 1/4 cup of the brown sugar in a heavy-bottomed medium saucepan. Bring just to the simmering point over low heat (it will wriggle in the pot). In the meantime, combine the remaining 3/4 cup brown sugar, egg yolks, and vanilla extract in a large bowl and whisk until just blended. While gently whisking the yolks, drizzle the hot cream mixture into them so that they are gradually warmed up. Return everything to the saucepan and cook while stirring with a wooden spoon. Make sure that you are constantly scraping the spoon across the bottom of the pan so the custard does not scorch. The custard is done when it has thickened slightly and can evenly coat the back of the spoon. Do not let it come to a boil. Strain the custard through a fine sieve. Press out all the liquid in the vanilla beans and nestle the container holding the custard into a large bowl of ice. Let cool, stirring occasionally. Transfer the custard to an ice cream machine and freeze according to the manufacturer's instructions. Put the finished ice cream in a storage container and freeze until firm.
  • Make sure the fudge sauce has been in the refrigerator for at least 2 hours to thicken. If the ice cream is very hard, let it soften in the refrigerator for 20 to 30 minutes. Shmoosh and spread the fudge sauce in ribbons through the ice cream. Take care not to let the sauce blend into the ice cream. Refreeze until hard.
  • Chocolate Wafer Crust: Coat a 9-inch pie pan with 2 teaspoons of the butter. In a food processor, chop the chocolate wafers into fine crumbs. Transfer to a small bowl and mix in the rest of the melted butter. Pat the mixture over the bottom and sides of the pan. Freeze for at least 30 minutes.
  • Chocolate-Dipped Frozen Banana Bonbons: Melt the chocolate in a completely dry bowl or in the top of a double boiler set over barely simmering water. Pierce each banana chunk with a fork. Dunk first into chocolate to coat, then into the peanuts or coconut. Set on waxed paper-lined cookie sheet, and freeze for 2 hours or overnight. For maximum flavor, let sit at room temperature for 10 minutes before serving.
  • Fill the crust with the vanilla fudge ice cream, top with bonbons and serve.

BANANA CREAM PIE IV



Banana Cream Pie IV image

A banana pie with a graham cracker crust, vanilla pudding and caramel sauce poured over the whipped topping. This is a super easy recipe to prepare and everyone will love it!

Provided by Filomena

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Banana Pie Recipes

Time 4h10m

Yield 8

Number Of Ingredients 7

1 (9 inch) prepared graham cracker crust
1 large banana, sliced
2 cups cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
½ teaspoon ground cinnamon
1 (8 ounce) container frozen whipped topping, thawed
¼ cup caramel ice cream topping

Steps:

  • Place banana slices in bottom of pie crust.
  • In a large bowl, combine milk, pudding mixes and cinnamon. Beat with wire whisk for 1 minute.
  • Gently stir in whipped topping to pudding, then spoon mixture into pie crust.
  • Cover and refrigerate for 4 hours until pie is set up. When pie is ready serve with caramel topping.

Nutrition Facts : Calories 322 calories, Carbohydrate 44.1 g, Cholesterol 6.6 mg, Fat 13.8 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 7.3 g, Sodium 299.6 mg, Sugar 23.7 g

BANANA SPLIT ICE CREAM PIE RECIPE - (4.3/5)



Banana Split Ice Cream Pie Recipe - (4.3/5) image

Provided by laceloulou

Number Of Ingredients 8

1 purchased reduced-fat graham cracker crumb pie shell
1 egg white, lightly beaten
1 1/2 cups low-fat or light chocolate ice cream
1 1/2 cups low fat or light vanilla ice cream
1 large banana, sliced
1 cup sliced fresh strawberries
2 tablespoons reduced-calorie chocolate -flavor syrup
2/3 cup frozen light whipped dessert topping, thawed (optional)

Steps:

  • preheat oven to 375 F brush pie shell with egg white. bake for 5 minutes cool on a wire rack in a chilled small bowl stir chocolate ice cream with a wooden spoon just until softened. spread chocolate ice cream in bottom pf pie shell. in another chilled small bowl stir vanilla ice cream just until softened. spread vanilla ice cream evenly over chocolate ice cream. cover and freeze for at least 4 hours or until firm. to serve, arrange banana and strawberry slices on top of ice cream layers. drizzle with chocolate syrup. if desired, top each serving with whipped topping.

FROZEN BANANA SPLIT PIE



Frozen Banana Split Pie image

This dessert is special enough to make hamburgers and fries a meal to remember! It's so tall and pretty and just like eating a frozen banana split. Make it ahead to save time. -Joy Collins, Birmingham, Alabama

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 10

3 tablespoons chocolate hard-shell ice cream topping
1 graham cracker crust (9 inches)
2 medium bananas, sliced
1/2 teaspoon lemon juice
1/2 cup pineapple ice cream topping
1 quart strawberry ice cream, softened
2 cups whipped topping
1/2 cup chopped walnuts, toasted
Chocolate syrup
8 maraschino cherries with stems

Steps:

  • Pour chocolate topping into crust; freeze for 5 minutes or until chocolate is firm. , Meanwhile, place bananas in a small bowl; toss with lemon juice. Arrange bananas over chocolate topping. Layer with pineapple topping, ice cream, whipped topping and walnuts. , Cover and freeze until firm. Remove from the freezer 15 minutes before cutting. Garnish with chocolate syrup and cherries.

Nutrition Facts : Calories 459 calories, Fat 22g fat (9g saturated fat), Cholesterol 19mg cholesterol, Sodium 174mg sodium, Carbohydrate 64g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.

BANANAS FOSTER ICE CREAM PIE



Bananas Foster Ice Cream Pie image

Make and share this Bananas Foster Ice Cream Pie recipe from Food.com.

Provided by Raquel Grinnell

Categories     Frozen Desserts

Time 5h40m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 12

1/4 lb butter, unsalted (1 stick)
1/2 cup light brown sugar, firmly packed
3 bananas, ripe (peeled and sliced lengthwise in half, then cut crosswise into 1/4-inch-thick slices)
2 tablespoons banana liqueur
2 tablespoons dark rum
2 cups milk
2 cups heavy cream
6 egg yolks, large
1 1/4 cups graham cracker crumbs
1 cup sugar
1/2 cup water
1 cup heavy cream

Steps:

  • In a medium-size skillet over medium heat, melt 3 tablespoons of the butter. Add the sugar and stir until it dissolves. Add the bananas and cook, stirring, for 3 minutes. Remove the pan from the stove and carefully add the liqueur and rum. Return the pan to the stove. Using long matches and keeping long hair and hanging sleeves well clear of the pan, carefully ignite the alcohol and stir with a long-handled wooden spoon until the flames die down, about 30 seconds. Remove from the heat and let cool completely. Purée the mixture in a food processor or blender.
  • In a medium-size nonreactive saucepan over medium heat, heat the milk and cream to the scalding point (when bubbles form around the edges of the pan). Do not let it boil. Remove from the heat.
  • Beat the egg yolks in a large mixing bowl. Add the cream mixture about 1/4 cup at a time to the beaten eggs, whisking well after each addition. Pour the mixture back into the saucepan, and cook, stirring, over medium heat until the custard becomes thick enough to lightly coat the back of a spoon, 2 to 3 minutes. Do not boil.
  • Remove from the heat and pour the mixture into a large glass mixing bowl. Add the puréed bananas and stir to mix. Cover the top of the mixture with plastic wrap pressed against the surface (this will keep a skin from forming) and let cool. Place the mixture in the refrigerator and chill completely.
  • Pour the banana mixture into an ice cream machine and follow the manufacturer's instructions for the churning time. If you leave the ice cream in the freezer for a while before completing the pie, be sure to let it soften up a bit first.
  • Make caramel sauce: In a small heavy saucepan, combine the sugar and water and bring to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of thick syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Let cool. The sauce can be refrigerated until ready to use. Allow it to reach room temperature before using it. Makes about 3/4 cup.
  • Preheat the oven to 375 degrees F.
  • Put the graham cracker crumbs in a medium-size mixing bowl. Melt the remaining 5 tablespoons butter and add to the crumbs. Mix well. Press evenly into the sides and bottom of a 9 1/2-inch deep-dish pie pan and bake until browned, about 10 minutes. Let cool completely.
  • Carefully spread the caramel sauce evenly over the inside of the graham cracker shell. Fill the shell with the ice cream, spreading it evenly with a rubber spatula. Cover with plastic wrap and freeze until the ice cream firms up, about 4 hours. Cut the pie into wedges to serve.

Nutrition Facts : Calories 737.1, Fat 51.3, SaturatedFat 30.6, Cholesterol 302.9, Sodium 236.6, Carbohydrate 64.3, Fiber 1.5, Sugar 47.9, Protein 7.2

"BANANAS 4 ICE CREAM" PIE



Make and share this "Bananas 4 Ice Cream" Pie recipe from Food.com.

Provided by Julia06

Categories     Pie

Time 3h

Yield 1 pie

Number Of Ingredients 6

12 chocolate sandwich style cookies
1 1/4 cups chocolate syrup
4 cups vanilla ice cream, softened
2 bananas, sliced
4 cups strawberry ice cream, softened
whipped cream

Steps:

  • Crumble cookies into a 9-inch pie plate, or cake pan.
  • Pat down to form an even layer.
  • Drizzle 1 cup of chocolate topping evenly over the cookies with a small spoon.
  • Scoop the vanilla ice cream on top of the chocolate and smooth down.
  • Cover with half of the sliced bananas.
  • Top with strawberry ice cream.
  • Cover and freeze until firm.
  • (at least three hours or overnight) Before serving, top with 1/4 cup chocolate topping, whipped cream, and sliced bananas.

Nutrition Facts : Calories 4270.8, Fat 165.2, SaturatedFat 86.3, Cholesterol 414.2, Sodium 2674.4, Carbohydrate 660.5, Fiber 29, Sugar 326.6, Protein 63.5

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2021-12-21 Instructions. Mix cookie crumbs with ¼ cup melted butter or margarine. Press into a 9-inch pie plate. Arrange bananas over bottom of crust. Spread each of the ice cream in an even layer over bananas. You decided which ice cream flavor comes first. Whip the cream and spread over top. Sprinkle with nuts. Place pie in freezer for 4 hours or until ...
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BANANA SPLIT ICE CREAM PIE (VEGAN & GLUTEN-FREE)
2012-06-26 1/4 cup melted coconut oil. ROASTED BANANA ICE CREAM: 2 medium bananas, peeled and sliced (roughly) 1 tbsp melted coconut oil 2 (400 ml) cans of full fat coconut milk 1/3 cup agave nectar/maple syrup/raw honey + extra for roasting bananas 1 tbsp vanilla extract small pinch of salt. CHOCOLATE SAUCE/SHELL: 1/3 cup semi sweet chocolate chips 2 tsp ...
From thefirstmess.com


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