Banana Split Ice Cream Delight


  • 1 container (1/2 gallon) strawberry ice cream
  • 1 container (1/2 gallon) chocolate ice cream
  • 1 container (8 ounces) frozen whipped topping, thawed
  • 1 pound strawberries, hulled and sliced (about 3 cups)
  • 4   bananas, sliced
  • 1 cup chocolate-flavored syrup


  1. Place strawberry ice cream in refrigerator 20 minutes to soften. Place Star Form/Insert into Springform Pan Set fitted with flat base. Using Ice Cream Scoop, scoop strawberry ice cream into insert, firmly pressing with Small Spreader to fill star. Freeze at least 1 hour or until firm.

  2. Place chocolate ice cream in refrigerator 20 minutes to soften. To remove insert from pan, run Utility Knife dipped in hot water along inside of insert to loosen from ice cream. (If star has softened, refreeze until firm.) Scoop chocolate ice cream into pan around outside of strawberry ice cream star, firmly pressing with spreader to fill pan. Freeze at least 1 hour or overnight.

  3. When ready to serve, place dessert in refrigerator 15-20 minutes for easier slicing. Run Utility Knife around outside of dessert; remove collar from springform pan. Smooth sides with spreader. Attach closed star tip to Easy Accent® Decorator; fill with whipped topping. Pipe whipped topping around outline of star. Cut dessert into wedges. Garnish each serving with strawberry and banana slices, chocolate syrup and additional whipped topping.


  • 16  servings

Nutrients per serving:

Calories 420, Total Fat 17 g, Saturated Fat 11 g, Cholesterol 40 mg, Carbohydrate 59 g, Protein 6 g, Sodium 80 mg, Fiber 3 g

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