Don’t let your leftover eggnog go to waste!
I am most definitely a fan of eating ice cream year round, rather than only during the hot weather. As a child, I used to get so excited when I saw my mom making her rich, decadent homemade chocolate sauce, because it usually meant homemade ice cream and sundaes or banana splits, were sure to follow. Eggnog is an ideal base for frozen treats because it contains all the essential ingredients of the custard typically used to make ice cream. For chocolate sauce, I use the one in this cream puff recipe (thinned with a little more cream) but store-bought sauce is great too. Feel free to embellish your banana split with all your favourite toppings! If you’re a fan of eggnog, you might also enjoy this yummy eggnog loaf or these delicious mini eggnog cheesecakes. And if you’ve never tried making eggnog before, here’s my favourite recipe for a classic version – it’s so easy and so tasty!
- 1 cup (250 mL) eggnog (or more)
- 1/2 banana, sliced
- 2 tablespoons (30 mL) chocolate sauce, heated
- To garnish: skor bits, chopped nuts and/or sprinkles, whipped cream
- Pour the leftover eggnog into a container with a tight lid. Place in the freezer and stir every hour or so until it’s frozen solid (this will take 3 – 6 hours depending on the quantity of eggnog and the temperature of your freezer).
- When ready to assemble, remove the egg nog ice cream from the freezer. If it’s really hard, microwave on medium power for about 30 seconds to soften.
- Using an ice cream scoop that’s been resting in hot water, scoop out the desired amount of ice cream and place it in your serving dish.
- Top with banana slices and a generous drizzle of chocolate sauce, then garnish as desired.
Makes 1 banana split; recipe can easily be multiplied.