Banana Split Alaskas

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  • 2 cake doughnuts, cut in half horizontally
  • 1 banana, sliced
  • 2 cups strawberry ice cream, divided
  • 2 tablespoons plus 2 teaspoons chocolate syrup
  • 1/4 cup finely chopped pecans
  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut, toasted


  1. Place doughnuts, cut side up, on an ovenproof wooden board. Cover each half with banana slices. Spoon 1/2 cup ice cream over bananas, making an indentation in center of the ice cream. Fill each indentation with 2 teaspoons chocolate syrup and 1 tablespoon pecans. Then place in freezer.
  2. Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer 1 minute.
  3. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes); add vanilla extract.
  4. Remove doughnut halves from freezer, and quickly spread meringue over entire surface, making sure edges are sealed. Swirl meringue to make peaks. Sprinkle sides with coconut; cover and freeze until firm.
  5. Remove from freezer and bake, uncovered, at 450 degrees F for 2 to 3 minutes or until meringue is lightly browned.
  6. Serve immediately.

Yields 4 servings.