The recipe below came to us from Johnson & Wales University, inspired by the record-breaking Vegan Banana Split seven Nutrition students made for their end-of-term project in vegetarian cuisine on February 26, 2015. The students created and built the World’s Heaviest Vegan Banana Split, a record that will be submitted for an entry in Guinness World Records.

The final weigh in came in at 1,251 pounds—over a half ton of toppings and student-made vegan ice cream with flavor varieties such as piña colada, Turkish coffee, mango ginger, and sweet corn and jalapeño.

Chef Adam Sacks said the students were able to “take a traditional concept, modify it, and create something healthier without a sensory sacrifice.” And they shared this giant spread of yumminess with everyone with a community tasting.

This end of term class project is part of Johnson & Wales University’s vegetarian cuisine course, where curriculum is focused on the daily production and preparation of nutritionally balanced vegetarian diets within three classifications: vegan, lacto, and lacto-ovo vegetarian diets. In addition to preparing vegetarian dishes, students explore the importance of why people choose vegetarian diets including cultural and global perspectives, economics and health.

Our thanks to Johnson & Wales University for sharing the recipe with us: 

Pumpkin Ginger Vegan Ice Cream

Number of servings: 10

Cannellini beans (canned) 5.25 oz.

Soy or rice milk 16 fluid oz.

Pureed pumpkin 5.25 oz.

Evaporated cane juice powder (raw sugar) 3.75 oz.

Ground cardamom 1 teaspoon

Ground ginger powder 2 teaspoon

Vanilla extract 1 tablespoon

1. Rinse beans and simmer for 4 minutes. 2. Drain and rinse again. 3. Combine all ingredients in blender, blend until smooth. 4. Process in ice cream maker and freeze. Allergy info: contains soy if using soy milk.