Banana Split Ice-Cream Cake
Submitted by white chocolate
Layered banana split ice cream cake with strawberry, vanilla-pineapple, and chocolate ice cream layers, homemade chocolate sauce, and fresh strawberry sauce. Serves 12.
YIELD
12 servingsPREP
60 minCOOK
30 minREADY
90 minEvery layer of this frozen cake is a nod to the classic banana split. Strawberry ice cream goes down first, followed by a slick of homemade chocolate sauce, then vanilla ice cream swirled with pureed pineapple, and finally a thick layer of chocolate ice cream on top. Whipped cream and sliced bananas finish the whole thing off.
The two homemade sauces set this apart from any store-bought shortcut. The chocolate sauce is rich and glossy, while the strawberry sauce has a bright citrus edge from orange zest. Build it in a springform pan and freeze between layers for clean, dramatic slices.
Pro Tips
- Soften each ice cream at room temperature for about 20 minutes before spreading, so it packs evenly without melting the layer beneath.
- The cake can be assembled up to 3 days ahead, just add the whipped cream and banana right before serving.
- Dip banana slices in lemon juice to prevent browning.
Ingredients
Directions
Chocolate Sauce: In saucepan, whisk together sugar, shipping cream, cocoa, vanilla and salt until smooth; cook over medium heat, stirring for 8 to 10 minutes or until thickened and smooth.
Let cool.
[Makes 1½ cups.]
Cake: Let strawberry ice cream stand at room temperature for about 20 minutes or until spreadable; pack evenly into 9-inch springform pan.
Pour chocolate sauce over top.
Freeze for 15 to 20 minutes or until firm.
Meanwhile, let vanilla ice cream stand at room temperature for about 20 minutes or until softened.
Meanwhile, drain pineapple and pure in food processor; mix into vanilla ice cream.
Spread over chocolate layer; freeze for 20 minutes or until firm.
Meanwhile, let chocolate ice cream stand at room temperature for 20 minutes or until softened; spread over pineapple layer.
Freeze for 20 minutes or until firm.
[Cake can be prepared to this point, covered and stored in freezer for up to 3 days.]
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 to 8 minutes or until thickened.
Refrigerate until chilled.
Whip cream with icing sugar; spread or pipe over top of cake.
Remove side of pan; garnish with banana and strawberry sauce.
Serve immediately.
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