Colombian Banana Split
The Colombian ice cream parlour version: a banana split lengthwise with two scoops instead of the American three, homemade whipped cream, chocolate and strawberry sauce, sprinkles and a wafer. Ten minutes and nothing to cook. Makes one.
Servings: 1
Calories: 421kcal
Ingredients
- 1 banana ripe but still firm; a soft one collapses when you slice it
- 1 scoop vanilla ice cream
- 1 scoop strawberry ice cream
- Strawberry syrup or sauce
- Chocolate syrup or sauce
- ½ cup heavy cream for the whipped cream; this much makes enough for three or four splits
- 1 tablespoon powdered sugar
- ½ teaspoon vanilla extract
- Sprinkles
- 1 wafer biscuit the rolled or fan-shaped kind that stands up in the ice cream
Instructions
- Make the whipped cream: put the heavy cream, powdered sugar and vanilla extract in a bowl and beat with a mixer for about 5 minutes, until it thickens and holds its shape.
- Peel the banana and slice it in half lengthwise, then lay both halves in the dish.
- Put the two scoops of ice cream between the banana halves.
- Cover the ice cream and the banana with the whipped cream.
- Drizzle over the chocolate and strawberry sauces and scatter the sprinkles.
- Finish by standing the wafer between the two scoops, and serve straight away.
Notes
Assemble it at the last minute and serve it straight away, which is the whole difficulty of a banana split: the ice cream starts melting the moment it meets the banana. Chill the dish beforehand if you can. Use a banana that is ripe but still firm, since a soft one falls apart as you slice it. Half a cup of cream whips up to enough for three or four splits, so it is worth making one batch if you are serving several people.
Nutrition
Calories: 421kcal | Carbohydrates: 60g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 66mg | Sodium: 122mg | Potassium: 712mg | Fiber: 4g | Sugar: 41g | Vitamin A: 707IU | Vitamin C: 11mg | Calcium: 199mg | Iron: 1mg