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Salted pretzel rods, chocolate covered almonds, dates and shredded coconut take the classic banana split to the next level.
For more of Rach's summer recipes, check out her Grilled Corn Salad and Smoky S'mack Burgers.
Ingredients
- Vanilla bean ice cream
- Pitted dates, chopped
- Walnuts or dark chocolate almonds, chopped
- Chocolate/Dark chocolate ice cream
- 3-4 chopped salted pretzel rods
- Bananas
- Store-bought hot fudge
- Store-bought caramel sauce
- Unsweetened shredded (large shavings) coconut
- Whipped cream in spray canister
- Amarena or Maraschino cherries
Yield
Serves: 2 to 3
Preparation
Soften vanilla bean ice cream. Use a paddle or bench scrape on cold stone, marble or in a bowl to fold in dates and walnuts or dark chocolate almonds. Scoop ice cream back into a container and refreeze to firm up mixins.
Soften chocolate ice cream and mix in 3-4 chopped salted pretzel rods, return to covered container and refreeze to set.
Line sundae boats with a banana split lengthwise.
Warm hot fudge and caramel sauces in microwave or on stovetop over low heat.
Toast coconut in small pan or in the oven on small pan.
Place a large scoop of each ice cream in dish between split bananas. Top the vanilla-date with caramel sauce and the chocolate-pretzel with fudge. Top ice cream and sauces with swirls of whipped cream, toasted coconut and Amarena or other cherries on top.