This over-the-top take on the banana split is sure to be the star of any party.
Ingredients: [‘vanilla ice cream’, ‘semisweet chocolate morsels’, ‘banana’, ‘heavy cream’, ‘pistachio ice cream’, ‘chocolate ice cream’, ‘banana bread’, ‘chocolate’, ‘shelled pistachios’]
Quantity of Ingredients: [“”,”1 1/2 quarts vanilla ice cream, softened “,”6 ounces semisweet chocolate morsels”,”1/2 banana, very ripe, mashed (1/4 cup)”,”1/2 cup heavy cream”,”1 pint pistachio ice cream, softened “,”1 pint chocolate ice cream, softened “,”1 loaf banana bread”,””,”1 (7 1/4 ounce) container chocolate, magic shell “,”1/4 cup shelled pistachios, chopped for garnish “]
Number of Servings: 10
Steps: [‘For the topping:’, ‘1 container chocolate magic shell.’, ‘1/4 cup shelled pistachios, chopped for garnish.’, ‘For the bombe:’, ‘Spread vanilla ice cream in an even layer on bottom and up sides of a 2 1/2-quart heatproof bowl with a 9 1/2 inch diameter rim. Ice cream should form a concave layer that comes up to the rim of the bowl. Freeze until set, about 1 hour ( may need to keep pushing ice cream up sides if ice cream falls as it is trying to re-freeze).’, ‘Meanwhile, place chocolate and banana in a heat proof bowl. Heat cream in a saucepan until bubbles begin to form around edges. Pour over chocolate and banana, and let stand for 1 minute. Whisk until combined. Refrigerate, stirring occasionally, until thickened and spreadable, about 1 hour.’, ‘Spread chocolate-banana mixture in a thin even layer over entire surface of vanilla ice cream layer. Freeze until firm, about 30 minutes.’, ‘Spread pistachio ice cream in a flat, smooth layer over chocolate-banana mixture, but no up sides. Freeze until firm, about 30 minutes.’, ‘Spread chocolate ice cream in a flat, smooth layer over pistachio ice cream. Freeze until firm, about 30 minutes.’, ‘Slice banana bread lengthwise into 1-inch slices. Cut pieces to cover top of ice cream bombe (square and triangle shapes work best).’, ‘Cover with plastic wrap and freeze overnight or up to 3 days.’, ‘To unmold the bombe, dip bowl in a larger bowl with very hot water or use a small kitchen torch to warm outside of bowl. Continue dipping or torching bowl until bombe releases when inverted onto a serving platter. Remove bowl, wipe drips off platter, and freeze until firm, about 1 hour.’, ‘Squeeze magic shell on top, slowly, to create a solid center with long drips down the sides.’, ‘Sprinkle pistachios on top, and freeze until chocolate is set, about 5 minutes.’, ‘Run a large knife under hot water, and dry well. use it to slice the bombe into wedges, as you would a cake, wiping knife between cuts.’]