Banana Split Ice Cream Sandwiches
These Banana Split Ice Cream Sandwiches are everything you love about a classic banana split tucked between two chocolate graham crackers and stashed in your freezer for whenever the craving hits.
Servings: 12 servings
Calories: 95kcal
Ingredients
Ice Cream Layer
- 2-3 sleeves chocolate graham crackers
- 16 ounce Lifeway Farmer Cheese
- 1 ounce box sugar free vanilla pudding or regular pudding
- 2-3 tablespoons honey to taste
Mix-ins
- 1/2 cup finely diced strawberries
- 1/2 cup finely diced pineapple drained well if canned
- 1 medium banana finely diced
- 1/4 cup maraschino cherries drained, patted dry, and chopped
Topping
- 1/4 cup chocolate chips melted
- 2 tablespoons rainbow sprinkles
Instructions
- Line a 9x9 dish with parchment paper, leaving an overhang on two sides. Lay chocolate graham crackers flat across the bottom, breaking them to fit as needed until the entire base is covered.
- In a medium bowl, stir together the Lifeway Farmer Cheese, vanilla pudding mix, and honey until completely smooth. Taste it, and add more honey if you'd like it a little sweeter.
- Gently fold in the strawberries, pineapple, banana, and maraschino cherries until everything is evenly distributed through the filling.
- Spoon the filling over the graham cracker layer and spread it into an even layer all the way to the edges.
- Top with the another even layer of chocolate graham crackers, pressing down gently so they stick to the filling.
- Drizzle the melted chocolate over the top and finish with a shower of sprinkles.
- Freeze for at least 4 hours, or overnight, until completely firm.
- Use the parchment overhang to lift the slab out of the dish. Slice into 9 squares or 12 smaller bars with a sharp knife. Serve immediately or wrap individually and store in the freezer.
Notes
Tips
- Drain the fruit well. This is important. Extra moisture from the pineapple or maraschino cherries will make the filling icy instead of creamy.
- Finely dice everything. The smaller the fruit pieces, the smoother and more even the texture in every bite and the cleaner the slices will be when you cut it.
- Let it sit before slicing. Pull the slab from the freezer and let it rest at room temperature for 2 to 3 minutes before cutting.
- Change up the mix-ins. Blueberries, raspberries, or chopped nuts are all great swaps or additions.
- Try different graham crackers. Can't find chocolate graham crackers? Honey or cinnamon grahams both work.
Storage
These ice cream sandwiches are made for the freezer, so they're a great make-ahead dessert. Wrap individual slices tightly in plastic wrap or parchment paper and store in a zip-top freezer bag or airtight container for up to 2 weeks. When you're ready to eat, pull one straight from the freezer and let it sit for 2 to 3 minutes for the best texture. Skip the refrigerator — these need to stay frozen to hold their shape and texture.Nutrition
Calories: 95kcal | Carbohydrates: 16g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 256mg | Potassium: 98mg | Fiber: 1g | Sugar: 12g | Vitamin A: 29IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 0.2mg
Tried this recipe?Mention @dinnerin321 or tag #dinnerin321!