Pastry Chef at Rex 1516, Shamus Moriarity, gives us his spin on the Banana Split.
What makes for a perfect banana split? For me, it’s the classic combination of malt shoppe staples and neapolitan ice cream– creating an instant bit of nostalgia with this childhood classic.
What you will need:
Chocolate Ice Cream
Strawberry Ice Cream
Vanilla Ice Cream
Hot Fudge Recipe:
Melt 12 ounces of dark chocolate via your preferred method (a microwave is totally fine), stir this into one can of condensed milk and bring to your desired temperature. It will be ooey and gooey while warm, but if left out it can double as a decadent base for any homemade fudge (I suggest laced with any leftover cherries one may have from this!)
SUPER EASY Candied Walnuts:
Put some walnuts in a pot and cover with water. Bring to a boil, then drain. Gently and evenly coat the walnuts in confectioner’s sugar, then fry in a pot of hot oil (350F works ideal if you have a deep fryer). Foolproof each time, no more needing to watch over a pot of boiling sugar!
Hull and cut a few strawberries and cook down with some dark brown sugar to bring out the sweetness in them. Spoon warm over whichever version of this sundae you decide to make!
Got extra bananas lying around? Substitute the vanilla ice cream for homemade banana ice cream!
1 lb frozen, peeled bananas
2/3c heavy cream
1/4c light corn syrup
1T flavoring of your choice– I prefer a vanilla bean for the kids, a shot of bourbon for the adults
Blend these simple ingredients together and run through any standard ice cream maker. It makes for a luscious and creamy natural banana ice cream the whole family can enjoy.
In a bowl, dish out one scoop each of the three ice creams and then border them with slices of banana, cut into quarters length-wise. Pour hot fudge and strawberry sauce over them, then top with some whipped cream, walnuts, and cherries. Let your friends, family, children, or whoever is around dig in and devour!