• Best: Banana Split Ice Cream Cake

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    • 4 c. Strawberry ice cream
    • 1/3 c. Chocolate sauce, chilled
    • 4 c. Vanilla ice cream
    • 14 ounce Canned pineapple
    • 4 c. Chocolate ice cream
    • 1/2 c. Whipping cream
    • 1 Tbsp. Icing sugar
    • 1 x Banana, sliced
    • 1 1/4 c. Frzn strawberries
    • 3 Tbsp. Granulated sugar
    • 1/2 tsp Orange rind, grated
    • 1 Tbsp. Orange juice, or possibly water
    • 1 tsp Cornstarch
    • 1 c. Granulated sugar
    • 3/4 c. Whipping cream, or possibly evaporated lowfat milk
    • 1/2 c. Unsweetened cocoa pwdr
    • 1 tsp Vanilla pn Salt


    1. Chocolate Sauce: In saucepan, whisk together sugar, shipping cream, cocoa, vanilla and salt till smooth; cook over medium heat, stirring for 8-10 min or possibly till thickened and smooth. Let cold. [Makes 1-1/2 c..]
    2. Cake:Let strawberry ice cream stand at room temperature for about 20 min or possibly till spreadable; pack proportionately into 9-inch springform pan. Pour chocolate sauce over top. Freeze for 15-20 min or possibly till hard.
    3. Meanwhile, let vanilla ice cream stand at room temperature for about 20 min or possibly till softened. Meanwhile, drain pineapple and pure in food processor; mix into vanilla ice cream. Spread over chocolate layer; freeze for 20 min or possibly till hard.
    4. Meanwhile, let chocolate ice cream stand at room temperature for 20 min or possibly till softened; spread over pineapple layer. Freeze for 20 min or possibly till hard.
    5. [Cake can be prepared to this point, covered and stored in freezer for up to 3 days.]
    6. Strawberry Sauce:Meanwhile, in small saucepan, stir together strawberries, sugar and orange rind. Blend orange juice with cornstarch; stir into pan and cook, stirring, over medium-high heat for 7-8 min or possibly till thickened. Chill till chilled.
    7. Whip cream with icing sugar; spread or possibly pipe over top of cake. Remove side of pan; garnish with banana and strawberry sauce. Serve immediately.

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