WEEKDAYS 1e|12c|p

Banana Split Ice Cream Cupcake Bar

Carla Hall
Servings: 6 - 8
2+ hr
Part 1 of 2

An amazing idea for your next outdoor gathering!

  • Ingredients
  • step-by-step directions
Banana Split Ice Cream Cupcake Bar
  • 2 12- cup mini muffin liners
  • 1/2 cup finely crushed vanilla cookie wafers (about 20 cookies)
  • 5 tablespoons butter (melted, divided)
  • 3 tablespoons honey (divided)
  • 1 teaspoon Kosher salt (divided)
  • 2 cups finely crushed chocolate creme-filled cookies (about 20 cookies)
  • 1 pint vanilla ice cream (softened)
  • 1 pint strawberry ice cream (softened)
  • 1 pint chocolate ice cream (softened)
Toppings Bar
  • 4 bananas (peeled, sliced down the center lengthwise)
  • store-bought chocolate sauce
  • store-bought caramel sauce
  • maraschino cherries
  • sprinkles/jimmies
  • finely chopped peanuts
  • whipped cream
  • Strawberry Sauce:
  • 1 Quart strawberries (hulled, small dice, 1 pound)
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1 lemon (zested, juiced)
  • 1 tablespoon distilled white vinegar
  • For the Cupcakes: Line two 12 cup mini muffin tins with mini muffin liners.
  • In the bowl of a food processor add the vanilla cookies and pulse until finely ground. Remove to a medium bowl, add 1 tablespoon melted butter, 1 tablespoon honey and 1/4 teaspoon salt and mix to combine. Press into 2 rows of the mini muffin liners.
  • Wipe out the bowl of the food processor. Add the chocolate creme-filled cookies to the food processor and pulse until finely ground. Remove to a medium bowl, add the remaining 4 tablespoons of melted butter, 2 tablespoons honey and 3/4 teaspoon salt and mix to combine. Press into 4 the remaining four rows of the mini muffin tin.
  • Using a small ice cream scoop, add the vanilla ice cream to two rows of the chocolate cookie crust and the strawberry to the remaining two rows of the chocolate cookie crust. Add the chocolate ice cream to the vanilla cookie crusts. Cover the cupcakes with plastic wrap and place in the freezer to freeze for at least 4 hours.
  • To Serve: Set up the ice cream toppings bar with all of the toppings in individual bowls. Remove the mini ice cream cupcakes from the muffin pan and remove the liner. Make a banana split with the cupcakes by cutting a banana lengthwise down the center, and place three of the mini ice cream cupcakes down the center. Top with strawberry sauce, chocolate sauce, whipped cream, peanuts, sprinkles, cherries and serve!
  • For the Strawberry Sauce: In a medium saucepan add half of the strawberries, sugar, salt, lemon zest and juice, and distilled white vinegar. Bring to a boil and allow to boil until the sugar dissolves. Use a potato masher to gently mash the strawberries. Add the other half of the strawberries and continue to boil for another 7-9 minutes, skimming the foam off and allow to slightly thicken. Remove from the heat and allow to cool.
  • Tip: This is the perfect make-ahead party dessert! Use your favorite ice cream flavors and cookies for the cupcakes!


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