Neapolitan Nice Cream Banana Split
Neapolitan Nice Cream Banana Split
Prep
15min
Total
1hr
Servings
2
Ingredients
10
Level
Mod
Prep
15min
Total
1hr
Servings
2
Ingredients
10
Level
Mod
Recipe by:Juliane Porter
Neapolitan Nice Cream Banana Split
Prep:15minTotal:1hrServes:2
Ingredients
Neapolitan Nice Cream
  • 12bananas(super ripe, frozen, PEEL your super ripe bananas first! Then freeze overnight. I peel & pack all of mine into a large BPA free plastic box, smoosh the lid on, then freeze. Each day I dump the whole block out on my cutting board cutting off the size chunk I need since frozen bananas are always sliceable. *PS. Super ripe doesn’t mean you want to eat any nanas with cuts, scrapes or mold of course, as they would be harboring bacteria!)
  • 1cupstrawberries(frozen or fresh)
  • 2Tbspcacao(or sub carob powder)
  • sweetener(to taste; (stevia, raw coconut nectar, raw honey, raw maple syrup, raw coconut sugar)
  • himalayan sea salt(optional)
  • cinnamon(ceylon, optional)
  • vanilla powder(optional)
Hot Fudge
Caramel Sauce
  • 3/4cupcoconut nectarraw coconut nectar is low glycemic, non-toxic, low in fructose, improves digestion, boasts medium chain fatty acids which improve heart health, contains 17 amino acids, a host of minerals & vitamins B & C and is hypoallergenic, antiviral/antifungal/antiseptic/antibacterial & antiparasitic!)
Toppings
Directions
Neapolitan Nice Cream
  1. Blend all the bananas using the tamper with your high speed blender (I recommend a Vitamix) until smooth and creamy, similar to softserve, but no where near totally melted like a smoothie. Alternatively, use a food processor. Dump 2/3 of the Nice-Cream out into a container and reserve in freezer for a moment.
  2. Vanilla: You’re done with the vanilla! If you want to add a bit of vanilla powder or sweetener to amp it up, go ahead. Dump into it’s own container and place in freezer.
  3. Strawberry: Dump 1/2 the reserved (2/3) mixture from step #1 into the vitamix. Add 10 ounces of strawberries and blend until creamy. Add sweetener to taste if necessary. Dump into its own container & place in freezer.
  4. Chocolate: Without bothering to rinse your Vitamix, dump remaining 1/2 of the reserved mixture from step #1 into the vitamix and add 2 Tbsp cacao (or more if you like), a touch of sea salt, pinch of cinnamon if desired, and sweetener to taste. Blend until creamy. Place in a 3rd container in the freezer.
Hot Fudge
  1. If your 1/2 cup coconut oil isn’t already liquefied (which it will be if your home is over 76F) place it in a glass mixing bowl over a barely steaming pot of water (creating a double boiler affect) and stir til just liquified. Remove promptly to keep raw.
  2. Mix in the 1/4 cup cacao, sweetener of choice, sea salt and cinnamon to taste. Taste to adjust flavorings to your desired affect.
  3. Pour into a lovely pourable container and set aside. *Store at room temperature to keep liquefied. If solidification occurs just use the method above to liquefy again- tho this won’t be an issue unless you have leftovers.
Caramel Sauce
  1. Coconut nectar is your amazing caramel sauce. Simply pour it into your lovely container of choice to serve along side your Banana Split Sundae!
Assembly
  1. Scoop 1 ball of each the 3 Nice-Creams into a sundae dish.
  2. Slice a pretty banana in 1/2 and place halves on either side of the Nice-Creams.
  3. Place 4 or 5 Raw Brownie Chunks around the dish then drizzle with Hot Fudge and Caramel Sauce.
  4. Sprinkle with a handful of chopped walnuts and add a gallop of Whipped Cashew Cream.
  5. Top it with a REAL cherry and enjoy!
Ingredients
Neapolitan Nice Cream
  • 12bananas(super ripe, frozen, PEEL your super ripe bananas first! Then freeze overnight. I peel & pack all of mine into a large BPA free plastic box, smoosh the lid on, then freeze. Each day I dump the whole block out on my cutting board cutting off the size chunk I need since frozen bananas are always sliceable. *PS. Super ripe doesn’t mean you want to eat any nanas with cuts, scrapes or mold of course, as they would be harboring bacteria!)
  • 1cupstrawberries(frozen or fresh)
  • 2Tbspcacao(or sub carob powder)
  • sweetener(to taste; (stevia, raw coconut nectar, raw honey, raw maple syrup, raw coconut sugar)
  • himalayan sea salt(optional)
  • cinnamon(ceylon, optional)
  • vanilla powder(optional)
Hot Fudge
Caramel Sauce
  • 3/4cupcoconut nectarraw coconut nectar is low glycemic, non-toxic, low in fructose, improves digestion, boasts medium chain fatty acids which improve heart health, contains 17 amino acids, a host of minerals & vitamins B & C and is hypoallergenic, antiviral/antifungal/antiseptic/antibacterial & antiparasitic!)
Toppings
Directions
Neapolitan Nice Cream
  1. Blend all the bananas using the tamper with your high speed blender (I recommend a Vitamix) until smooth and creamy, similar to softserve, but no where near totally melted like a smoothie. Alternatively, use a food processor. Dump 2/3 of the Nice-Cream out into a container and reserve in freezer for a moment.
  2. Vanilla: You’re done with the vanilla! If you want to add a bit of vanilla powder or sweetener to amp it up, go ahead. Dump into it’s own container and place in freezer.
  3. Strawberry: Dump 1/2 the reserved (2/3) mixture from step #1 into the vitamix. Add 10 ounces of strawberries and blend until creamy. Add sweetener to taste if necessary. Dump into its own container & place in freezer.
  4. Chocolate: Without bothering to rinse your Vitamix, dump remaining 1/2 of the reserved mixture from step #1 into the vitamix and add 2 Tbsp cacao (or more if you like), a touch of sea salt, pinch of cinnamon if desired, and sweetener to taste. Blend until creamy. Place in a 3rd container in the freezer.
Hot Fudge
  1. If your 1/2 cup coconut oil isn’t already liquefied (which it will be if your home is over 76F) place it in a glass mixing bowl over a barely steaming pot of water (creating a double boiler affect) and stir til just liquified. Remove promptly to keep raw.
  2. Mix in the 1/4 cup cacao, sweetener of choice, sea salt and cinnamon to taste. Taste to adjust flavorings to your desired affect.
  3. Pour into a lovely pourable container and set aside. *Store at room temperature to keep liquefied. If solidification occurs just use the method above to liquefy again- tho this won’t be an issue unless you have leftovers.
Caramel Sauce
  1. Coconut nectar is your amazing caramel sauce. Simply pour it into your lovely container of choice to serve along side your Banana Split Sundae!
Assembly
  1. Scoop 1 ball of each the 3 Nice-Creams into a sundae dish.
  2. Slice a pretty banana in 1/2 and place halves on either side of the Nice-Creams.
  3. Place 4 or 5 Raw Brownie Chunks around the dish then drizzle with Hot Fudge and Caramel Sauce.
  4. Sprinkle with a handful of chopped walnuts and add a gallop of Whipped Cashew Cream.
  5. Top it with a REAL cherry and enjoy!
Directions
Neapolitan Nice Cream
  1. Blend all the bananas using the tamper with your high speed blender (I recommend a Vitamix) until smooth and creamy, similar to softserve, but no where near totally melted like a smoothie. Alternatively, use a food processor. Dump 2/3 of the Nice-Cream out into a container and reserve in freezer for a moment.
  2. Vanilla: You’re done with the vanilla! If you want to add a bit of vanilla powder or sweetener to amp it up, go ahead. Dump into it’s own container and place in freezer.
  3. Strawberry: Dump 1/2 the reserved (2/3) mixture from step #1 into the vitamix. Add 10 ounces of strawberries and blend until creamy. Add sweetener to taste if necessary. Dump into its own container & place in freezer.
  4. Chocolate: Without bothering to rinse your Vitamix, dump remaining 1/2 of the reserved mixture from step #1 into the vitamix and add 2 Tbsp cacao (or more if you like), a touch of sea salt, pinch of cinnamon if desired, and sweetener to taste. Blend until creamy. Place in a 3rd container in the freezer.
Hot Fudge
  1. If your 1/2 cup coconut oil isn’t already liquefied (which it will be if your home is over 76F) place it in a glass mixing bowl over a barely steaming pot of water (creating a double boiler affect) and stir til just liquified. Remove promptly to keep raw.
  2. Mix in the 1/4 cup cacao, sweetener of choice, sea salt and cinnamon to taste. Taste to adjust flavorings to your desired affect.
  3. Pour into a lovely pourable container and set aside. *Store at room temperature to keep liquefied. If solidification occurs just use the method above to liquefy again- tho this won’t be an issue unless you have leftovers.
Caramel Sauce
  1. Coconut nectar is your amazing caramel sauce. Simply pour it into your lovely container of choice to serve along side your Banana Split Sundae!
Assembly
  1. Scoop 1 ball of each the 3 Nice-Creams into a sundae dish.
  2. Slice a pretty banana in 1/2 and place halves on either side of the Nice-Creams.
  3. Place 4 or 5 Raw Brownie Chunks around the dish then drizzle with Hot Fudge and Caramel Sauce.
  4. Sprinkle with a handful of chopped walnuts and add a gallop of Whipped Cashew Cream.
  5. Top it with a REAL cherry and enjoy!
Notes

Neapolitan Nice Cream Banana Split

Juliane Porter

Chef: 

Juliane Porter is fine artist and founder of StyleNectar.com where she shares tips on living beautifully via food, art and holistic lifestyle. She enjoys a gluten-free, primarily raw vegan “foodstyle” and shares beautiful recipes alongside wellness articles and her commissioned Fine Art weekly at StyleNectar.com.