During the summer, I always get nostalgic for banana splits. They’re the ultimate in old-fashioned ice cream parlor fare: three scoops of vanilla ice cream topped with chocolate, strawberries, and pineapple, nestled in between two halves of a banana. Usually, it’s finished off with whipped cream, nuts, and a maraschino cherry. Who needs that much sugar? Nobody!
But I thought it would be fun to go crazy and make one of these monsters. Since I’m lactose-intolerant, I used Simple Truth Vanilla Bean Almond Dessert, a dairy-free ice cream made from almond milk. Simple Truth is the “healthy” line of the Kroger store brand.
If you follow my blog, you know I’ve tried quite a few dairy-free ice creams, and very few of them taste as good as the real thing. Coconut-based ice creams tend to taste overwhelmingly like coconuts. The almond-based ones tend to taste like almonds. With a flavor like vanilla, it’s hard to mask the taste of the base.
Simple Truth’s vanilla is just okay. It doesn’t have as much of a vanilla-heavy flavor as I would like. You can definitely taste the almond milk in it, although it’s not as cloying as some almond milk products.
But it did a decent job in the banana split. I topped it with fresh, chopped strawberries and pineapple instead of the usual processed syrups. Even so, the sweetness of the fruit, combined with the Hershey’s chocolate syrup and the ice cream, were enough to make me want to hurl after a few bites.
How did I ever manage to eat that much sugar when I was kid? Perhaps some memories don’t need to be relived.