Banana Split
Recipe: #17325
February 11, 2015
Categories: Desserts, Strawberry, July 4th, Labor Day, Vegetarian, Ice Cream, more
"Recipe source: Bon Appetit (February 1990)"
Ingredients
- FOR THE STRAWBERRY SAUCE
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- FOR THE BUTTERSCOTCH SAUCE
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- FOR THE HOT FUDGE SAUCE
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- FOR THE SPLIT
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Nutritional
- Serving Size: 1 (357.4 g)
- Calories 793.1
- Total Fat - 30.1 g
- Saturated Fat - 16.6 g
- Cholesterol - 73.3 mg
- Sodium - 227.9 mg
- Total Carbohydrate - 132.9 g
- Dietary Fiber - 6 g
- Sugars - 112.6 g
- Protein - 5.6 g
- Calcium - 128.4 mg
- Iron - 1.3 mg
- Vitamin C - 15.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
To make the strawberry sauce: puree the strawberries, sugar and liqueur in a food processor and transfer to a bowl. Cover and refrigerate until chilled (***can be prepared one day ahead, covered tightly).
Step 2
To make the butterscotch sauce: In a saucepan over low heat combine the cream with both sugars until sugars dissolve. Add butter and vanilla and stir until butter melts. Cool to room temperature. (***Can be prepared one day ahead; cover tightly and refrigerate. Whisk sauce before using).
Step 3
To make the hot fudge sauce: In a saucepan over medium-low heat bring the cream to a simmer and add chocolate and stir until melted. Stir in rum. (***Can be prepared one day ahead, cover and refrigerate. Rewarm over low heat, stirring constantly before using)
Step 4
To serve: arrange 2 banana halves in each of 6 oblong dishes. Place one scoop of each ice cream (vanilla, strawberry and chocolate) in each dish. Spoon 1 tablespoon of butterscotch sauce over vanilla ice cream, 1 tablespoon strawberry sauce over the strawberry ice cream, and 2 tablespoons hot fudge sauce over the chocolate ice cream in each dish. Top with fresh berries, whipped cream, nuts and cookies. Garnish with mint leaves.
Tips
No special items needed.