Banana split ice cream

Banana Split ice cream. Fruit dessert with ice cream, delicacy and cream; It ends with chocolate and colored beads, especially for birthday parties.


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  • 1 Origin
  • 2 Properties
    • 1 Nutritional value of ice cream
  • 3 Tips
  • 4 ice cream recipes
    • 1 Ingredients
    • 2 Preparation method
  • 5 Bannana split2
    • 1 Ingredients
    • 2 Preparation method
  • 6 banana split smoothie
    • 1 Ingredients
    • 2 Preparation method
  • 7 Sources


It is an ice cream base dessert that has gained immense popularity worldwide, especially in the Anglo-Saxon world and America . A plantain or banana is cut in two lengthwise and placed in a special container called a pot. The most traditional version of this ice cream is made with scoops of vanilla, chocolate and strawberry ice cream. Pineapple is added to the vanilla ice cream, chocolate syrup to the strawberry and strawberry to the chocolate. Garnish with walnuts, whipped cream, and a cherry on top. In Spain this dessert is called “pajamas” and it adopts the most incredible variations of fruit and ice cream.


It is a good source of vitamins, minerals, carbohydrates, proteins, fiber and lipids.

Nutritional value of ice cream

Energy and Nutrients
(Average values ​​per 100 g of dairy-based ice cream)

  • 149 – 255 Kcal Energy (Kcal)
  • 3 – 3.5 g Proteins (g)
  • 4 – 27.5 g carbohydrates (g)
  • 3 – 6.2 g lactose (g)
  • 8 – 15 g fat (g)
  • 6 – 148 mg calcium (mg)
  • 20 – 140 mcg vitamin B2 (mcg)

Composition and nutritional value of ice creams (dairy based).

  • The nutritional assessment of ice cream is directly related to its milk content.
  • The average caloric value of ice cream ranges from 150 kilocalories of milk to 250 Kilocalories of cream ice cream, so it can be considered that it is a food with an average energy content, since it is lower than the traditionally considered value. 300 Kcal / 100g threshold to classify foods as highly energetic.
  • The average protein content of dairy-based ice creams is very similar in the three types of ice cream (3-3.5 g / 100g), although in some cases they reach up to 5%. Taking into account that the proteins are always of dairy origin, it can be affirmed that the protein value of these ice creams is quantitatively and qualitatively similar to the protein value of milk.
  • Milk-based ice creams are sweet products whose contribution in carbohydrates corresponds almost exclusively to sugars such as lactose or milk sugar and other additives (extrinsic). Milk ice creams have the lowest total carbohydrate content with an average value of less than 25g / 100g, while cream and ice cream ice creams show a content somewhat higher than this figure. The presence of lactose in dairy-based ice creams (4-6% approx.) Has positive connotations since lactose is beneficial for the intestinal flora and favors the absorption of calcium.
  • The fats of ice cream are mainly those of milk or vegetable fats. Fat is the macro-nutrient that presents the most qualitative and quantitative variability between the different types of ice cream.
  • Ice creams containing milk can be considered a good alternative to contribute to the dietary supply of calcium. The highest average calcium content is found in milk ice creams (148mg / 100g), followed by cream ice creams (99mg / 100g) and ice creams (88mg / 100g). The bioavailability of calcium in ice creams is good due, on the one hand, to the existence of an adequate calcium / phosphorous ratio and the presence of lactose, and, on the other, to the practical absence of interferers of the absorption of this mineral.
  • Ice cream cannot be considered an important source of all vitamins and minerals, but its calcium and vitamin B2 (riboflavin) content should be highlighted. In addition, these are products in which the sodium contribution is relatively low, this being a positive aspect, since current diets frequently exceed the recommended amounts of this element.
  • The presence of chocolate coating qualitatively and quantitatively modifies the nutritional evaluation, since it translates into an increase in the energy value of the product, but improves the lipid profile. The incorporation of chocolate involves a reduction of myristic acid, considered the fatty acid with the highest hypercholesteromizing power, and an increase in stearic acid, which in the body can be easily transformed into the monounsaturated oleic acid.


  • Ice creams can be made homemade, following the recipes.
  • If you do not have syrup they can use a little jam, honey, jelly that goes with any flavor of ice cream.
  • In some places they add a little liquor or alcohol to the dessert (cognac, wisky, among others).
  • Chantilly, whipped cream, among others, can be substituted for dulce de leche.
  • The best of tricks is to add a good jet of chocolate sauce (black) on top, with the flavor of the banana.
  • Garnish with mint leaves if you don’t like cherries, sour cherries and such.

Ice cream recipes


  • 1 plantain (banana, banana or guineo) cut lengthwise in half
  • Ice cream of any flavor of 2 or 3 kinds. Three balls in total (vanilla, chocolate and strawberry are the classics, but can obviously be adapted to taste.
  • Syrup
  • Chantilly cream or whipped cream
  • Chopped nuts
  • Chopped sour cherries or a whole one

Preparation method

  • In an elongated container (plate, small platter, glass.) Place the 2 slices of plantain (banana) one on each side.
  • Put in the container a ball of the chosen flavors (vanilla, chocolate and traditional strawberry.
  • On each scoop of ice cream put a splash of syrup.
  • Top with a little whipped cream like chantilly and sprinkle everything with chopped walnuts, putting a cherry in the center to finish.

Bannana split2


  • 1 banana
  • 3 scoops of vanilla ice cream
  • 2 tablespoons of delicacy
  • 2 tablespoons of chantilly cream
  • 2 strawberries
  • 2 tablespoons of chocolate sauce
  • colored edible beads

Preparation method

  • Cut the banana lengthwise and place it on an oval plate, place the ice cream balls on the banana, add the delicacy, the cream and the cut strawberries in the middle
  • Sprinkle with the chocolate sauce and sprinkle with colored edible beads.

Banana split smoothie

Banana Split smoothie


  • 2 ripe bananas,
  • 500 cc. cold milk,
  • crushed or flaked ice necessary quantity.
  • 1 good and generous tablespoon of dulce de leche.

Preparation method

  • Put all the ingredients inside the blender glass and activate until you achieve a smooth and foamy smoothie.
  • Serve immediately in long glasses.


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