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Banana split ice-cream cups

Australian Gourmet Traveller recipe for banana split ice-cream cups.

By Lisa Featherby
  • 30 mins preparation
  • 15 mins cooking
  • Serves 8
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Banana split ice-cream cups
Make the sauce ahead and just warm it before assembling this dessert.


  • 300 ml thickened cream
  • 300 ml crème fraîche
  • 4 bananas, thickly sliced diagonally
  • 1 litre each banana, chocolate and vanilla-bean ice-creams
  • 70 gm dry-roasted unsalted peanuts, coarsely chopped (½ cup)
Salted caramel sauce
  • 220 gm caster sugar (1 cup)
  • 125 gm butter, diced
  • 200 ml thickened cream
  • Scraped seeds from ½ split vanilla bean
  • 1 tbsp sea salt flakes


  • 1
    For salted caramel sauce, spread caster sugar over the base of a large saucepan and cook without stirring over medium-high heat until a light caramel forms around the edge (3-5 minutes). Gently tilt and swirl the pan so caramel forms evenly until most of the sugar is melted, and the caramel is deep golden and just begins to smoke (3-5 minutes). Add butter, cream and vanilla (carefully – the hot caramel will spit), and salt to taste. Reduce heat to medium and cook, stirring occasionally, until caramel dissolves and a thick sauce forms (3-5 minutes). Set aside to cool.
  • 2
    Whisk cream and crème fraîche to soft peaks.
  • 3
    To serve, divide banana slices among small bowls. Top with ice-creams, whipped cream and peanuts, and drizzle with salted caramel.