Imagine a hot summer day with a cool, creamy dessert in your hand. This Banana Split Frozen Custard Ice Cream is the perfect way to beat the heat and indulge in a delicious, homemade treat. Unlike store-bought options, this homemade ice cream is rich and luscious, with the perfect balance of sweet banana, caramel, and chocolate flavors. Whether you’re hosting a barbecue or just treating yourself, this dessert is a must-try.

This will be the creamiest ice cream you will ever make. I guarantee it! Rippled with swirls of fresh banana, caramel, and chocolate sauce, this banana split custard ice cream is a delightful dessert that will satisfy your sweet tooth. Perfect for chocolate lovers, it’s an indulgent treat to top with your favorite banana split toppings like maraschino cherries, cookie dough, gummy bears, or even fudge brownies.

freshly scooped banana split frozen custard ice cream

The Chemistry of Banana Split Custard Ice Cream

Custard-based ice creams are known for their smooth, creamy texture, which is due to the emulsifying properties of egg yolks. Egg yolks contain lecithin, which helps to create a stable mixture that incorporates air evenly. This results in a rich and creamy texture that’s hard to achieve with regular ice cream. The sugar and milk solids in the custard also help to lower the freezing point, preventing the formation of large ice crystals and ensuring a smooth, scoopable texture.

What is in banana split custard ice cream?

Heavy Whipping Cream

It is high in fat, making a creamy base for the custard. You can also use heavy cream, which is slightly lower in fat than heavy whipping cream.

Whole Milk

Another primary base for the custard provides richness and a creamy texture. I do not recommend using skim milk due to its low-fat content.

Granulated Sugar

Sweetening the custard base. The heat melts it down into a syrup, adding moisture to the ice cream. Sugar also helps preserve the ice cream naturally.

Egg Yolks

Act as thickeners and emulsifiers, making the ice cream smooth and creamy.

Vanilla Extract

When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.

Fine Sea Salt

Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed on the heat of the stove. If you use larger granule salt, it will not melt down fully when cooked and will leave salt crystals throughout your ice cream.

Chocolate or Hot Fudge Sauce

Adds a rich, chocolatey swirl.

Caramel Sauce

It brings a sweet, buttery flavor that pairs perfectly with the banana.

Banana Bits

Fresh banana bits add texture and a natural sweetness to the ice cream.

freshly scooped banana split frozen custard ice cream

How do you make banana split custard ice cream?

  1. In a medium saucepan, combine heavy whipping cream, milk & sugar, place over medium heat
  2. Cook until simmering
  3. While getting the mixture up to temperature, take egg yolks in a separate bowl and whisk until a little lighter in color
  4. Once cream mixture is warmed, take a ¼ measuring cup and slowly pour the cream mixture into the egg yolk whole while constantly whisking. Repeat 5 times
  5. Once the egg yolks are tempered, slowly pour egg mixture into sauce pan while constantly whisking
  6. Add vanilla and salt
  7. Simmer until thickened, stirring constantly
  8. Pour mixture into a bowl with a lid and place in fridge for 8 hours to cool, or longer. This can sit in your fridge for 2 days
  9. Once cooled, churn in an ice cream machine until frozen
  10. After fully churning, soften the caramel sauce & chocolate or hot fudge sauce in the microwave. While heating, chop one whole banana into small bits.
  11. Scoop 4 to 5 large spoonfuls of frozen custard into a freezer-safe ice cream container. Drizzle 1/3 of the softened caramel and fudge sauce over the custard and sprinkle 1/3 of the banana bits on top.
  12. Repeat until all the frozen custard and toppings are used. Stir a few times to create a swirl.
  13. Place the custard in your home freezer with an airtight lid on. Freeze until solid, about 4 hours. Scoop and enjoy with your favorite toppings, like chocolate syrup, fresh strawberries, delicious fudge brownies, or even gummy bears!
freshly scooped banana split frozen custard ice cream

How to temper eggs

  • Heat the cream, milk and sugar in a sauce pan
  • Crack and separate the egg yolks into a bowl, then whisk them up
  • Once the cream mixture is piping hot, but not yet boiling, slowly pour in about 1/4 cup of the hot mixture into the egg yolks while you are rapidly whisking the yolks
  • Repeat that process 5 times
  • Slowly pour the egg yolk mixture into the sauce pan with the remaining cream mixture, while rapidly whisking the cream

By following this process, you will cook the egg yolks without having to worry about them solidifying.

slowly pouring the hot cream mixture into the egg yolks
slowly pouring the egg yolk mixture into the hot cream mixture

Storage Tips

Store the ice cream in an airtight container in the freezer. For the best texture and flavor, consume within two weeks. This ice cream freezes beautifully. Ensure it’s stored in an airtight container to prevent freezer burn.

Making Ahead

You can make the custard base up to 2 days in advance and store it in the fridge until ready to churn. This makes the process more manageable if you’re short on time.

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Why make banana split frozen custard?

This banana split custard ice cream is perfect for summer barbecues, family gatherings, or simply as a treat to enjoy on a hot day. It’s a versatile dessert that can be enjoyed year-round, especially during the warmer months when fresh bananas and other toppings are readily available.

Enjoy creating this delightful, creamy dessert to impress your friends and family. With its rich custard base and delicious banana split toppings, this ice cream is the perfect way to satisfy your sweet tooth and beat the heat! It hits all the right notes. It’s creamy, flavorful, and versatile. You can customize it with your favorite toppings like delicious strawberries and cool whip. The combination of homemade vanilla custard with banana and caramel is simply irresistible.

freshly scooped banana split frozen custard ice cream

FAQs

Using whole milk is recommended because it adds richness and creaminess to the ice cream. However, you can substitute regular milk, but the texture may be less creamy.

To prevent ice crystals, ensure your custard mixture is thoroughly chilled before churning, and churn it quickly. Also, storing the ice cream in an airtight container in the home freezer helps maintain its texture.

Homemade ice cream can be stored in the freezer for up to 2 weeks. For the best texture and flavor, consume it within this timeframe.

The main difference lies in the ingredients. Custard includes egg yolks, giving it a richer and creamier texture than regular ice cream, which typically doesn’t include eggs.

Recipes you may love

Banana Split Custard Ice Cream

Author: Madison Reid
Prep Time: 30 minutes
Cook Time: 30 minutes
Chill Time & Freeze Time: 12 hours
Servings: 6 servings
This will be the creamiest homemade ice cream you will ever make. I guarantee it! Rippled with swirls of fresh banana, caramel and chocolate sauce.

Ingredients 

  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 1 cup granulated sugar
  • 6 egg yolks
  • 2 tsp vanilla extract
  • 1 pinch fine sea salt
  • 1/2 cup chocolate or hot fudge sauce
  • 1/2 cup caramel sauce
  • 1 banana **chopped into bits

Instructions

  • In a medium saucepan, combine heavy whipping cream, milk & sugar, place over medium heat
  • Cook until simmering
  • While getting the mixture up to temperature, take egg yolks in a separate bowl and whisk until a little lighter in color
  • Once cream mixture is warmed, take a ¼ measuring cup and slowly pour the cream mixture into the egg yolk whole while constantly whisking. Repeat 5 times
  • Once the egg yolks are tempered, slowly pour egg mixture into sauce pan while constantly whisking
  • Add vanilla and salt
  • Simmer until thickened, stirring constantly
  • Pour mixture into a bowl with a lid and place in fridge for 8 hours to cool, or longer. This can sit in your fridge for 2 days
  • Once cooled, churn in an ice cream machine until frozen
  • After fully churning, soften the caramel sauce & chocolate sauce in the microwave. While heating, chop the banana into small bits.
  • Scoop 4 to 5 large spoonfuls of frozen custard into a freezer-safe ice cream container. Drizzle 1/3 of the softened caramel and fudge sauce over the custard and sprinkle 1/3 of the banana bits on top.
  • Repeat until all the frozen custard and toppings are used. Stir a few times to create a swirl.
  • Place the custard in your freezer with an airtight lid on. Allow to freeze until solid; this takes about 4 hours. Scoop & enjoy!

Nutrition

Calories: 542kcal Carbohydrates: 53g Protein: 7g Fat: 35g Saturated Fat: 21g Polyunsaturated Fat: 2g Monounsaturated Fat: 10g Cholesterol: 289mg Sodium: 117mg Potassium: 241mg Fiber: 1g Sugar: 51g Vitamin A: 1521IU Vitamin C: 2mg Calcium: 136mg Iron: 1mg

Have you tried this recipe?

I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.

freshly scooped banana split frozen custard ice cream