Banana Split Ice Cream Cake Recipes

BANANA-SPLIT ICE CREAM CAKE

Steps:

• Cake: In a small bowl, combine 2 tablespoons vanilla extract and 2 tablespoons water. Sprinkle with gelatin; let stand 5 minutes. Combine egg yolks and 1/2 cup granulated sugar in a heatproof bowl set over (but not in) a pot of simmering water. Whisk until pale and thickened, about 2 minutes. Whisk in gelatin mixture until dissolved. Transfer mixture to a cool bowl.
• Beat 2 1/2 cups cream with vanilla seeds on medium‐high speed to stiff peaks. Fold one third of whipped cream into gelatin mixture, then fold gelatin mixture into remaining cream.
• In a clean mixing bowl, beat egg whites on medium‐high speed to soft peaks. Gradually add 1/2 cup granulated sugar and beat to stiff peaks, 5 to 6 minutes. Fold into cream mixture. (You should have about 9 cups total.)
• Line a 9‐by‐13‐inch baking pan with plastic wrap, leaving a 4‐inch overhang on all sides. Arrange 18 cookies on bottom of pan, slightly overlapping. Arrange bananas over wafers in a single layer. Spread 4 cups cream mixture on top. Arrange 12 more cookies on top of cream. Fold halved cherries into remaining cream, then spread over cookies. Arrange remaining 12 cookies on top. Wrap in plastic and freeze at least 4 hours and up to 3 days.
• Caramel: In a small saucepan, stir together remaining 1 cup sugar, 1/4 cup water, and salt. Heat over medium, gently stirring occasionally, until sugar has dissolved and syrup is clear. Cook, without stirring, washing down sides of pan with a wet pastry brush a few times to prevent crystals from forming, until syrup comes to a boil. Continue to cook, gently swirling pan occasionally, until syrup is dark amber, 8 to 10 minutes.
• Remove caramel from heat; carefully pour in 1/2 cup cream (it will bubble). Stir in remaining 1/2 teaspoon vanilla until smooth. Let cool completely. Sauce can be refrigerated in an airtight container up to 2 weeks; reheat in microwave or a small pot before serving.
• Assembly: Remove cake from freezer; invert onto a platter, using plastic to pull out (if it's sticking, rub sides and bottom of pan with a warm, moist kitchen towel to loosen). Remove plastic; if desired, trim cake edges. Drizzle with 1/2 cup caramel. Beat remaining 1 cup heavy cream with confectioners' sugar on medium‐high speed to stiff peaks; dollop over cake. Sprinkle with chopped walnuts and whole cherries; serve immediately with remaining caramel on the side.

BANANA SPLIT ICE CREAM CAKE

Steps:

• In a small bowl, combine the crushed cones, walnuts and butter; press onto the bottom of a greased 9-in. springform pan. , In another small bowl, combine 3 cups yogurt, bananas and extract if desired. Spread over crust. In a small bowl, combine fudge topping and walnuts; spread over yogurt. Cover and freeze for 2 hours or until firm. , Top with remaining yogurt; spread with strawberry topping. Cover and freeze for 8 hours or overnight until firm. Garnish with whipped topping.

BANANA SPLIT ICE CREAM CAKE

Steps:

• Place strawberry ice cream in a refrigerator for about 30 minutes to soften slightly.
• Slice strawberry ice cream and place in the bottom of a 9x13-inch pan. Freeze until firm, about 45 minutes.
• Meanwhile, place chocolate ice cream in refrigerator to soften, about 30 minutes.
• Slice chocolate ice cream and spread over strawberry. Freeze until firm, about 45 minutes.
• Meanwhile, soften vanilla ice cream in a refrigerator for about 30 minutes.
• Mash 3 bananas with lemon juice in a large bowl; stir in vanilla ice cream. Spread banana mixture evenly over the chocolate layer. Cover and freeze for at least 3 hours.
• Mix whipping cream, sugar, and vanilla extract together in a bowl with an electric mixer at medium speed until soft peaks form.
• Place whipped cream in a decorator bag fitted with a large, 1/2-inch writing tube. Invert ice cream cake from the pan onto a chilled platter. Slice remaining banana on top of cake. Pipe large dollops of whipped cream on top of the banana slices. Sprinkle with chopped walnuts and garnish with cherries. Serve with chocolate syrup.

BANANA SPLIT SUNDAE CAKE

Steps:

• For the banana ice cream cake: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan.
• Melt the butter in a medium skillet over medium heat until nutty brown. Immediately remove from the heat and reserve.
• Whisk the flour with the baking soda and salt in a medium bowl. Vigorously whisk the bananas with the browned butter in a large bowl until very well combined and creamy. Whisk the egg, brown sugar, granulated sugar and vanilla into the banana mixture until smooth.
• Fold the flour mixture into the banana mixture with a rubber spatula until well combined. Pour the batter into the prepared pan and spread to cover completely; the layer will be thin. Bake until a toothpick inserted in the center comes out clean, about 18 minutes. Cool completely on a rack, about 1 hour.
• Spread the ice cream evenly over the banana cake with a rubber spatula. Cover with plastic wrap and freeze until firm, at least 4 hours or overnight.
• For the chocolate sauce: Combine the chocolate, cream, corn syrup, butter and salt in a medium saucepan over medium heat. Whisk periodically as the mixture comes to a gentle simmer. Simmer for 5 minutes, stirring occasionally. If the sauce starts to boil, turn down the heat. Cool 15 minutes before serving. Transfer to a bowl or small pitcher. (Yield: 1 2/3 cups.)
• For the caramelized bananas: Remove the cake from the freezer and let stand at room temperature. Heat a large skillet over medium heat. Add the butter and swirl the pan. When the butter is completely melted, place the banana pieces cut-sides down in one layer in the pan. When they are nicely browned, after 4 to 5 minutes, flip the bananas. Cook until the other sides are browned and the bananas have softened, 2 to 3 minutes. Transfer to a bowl.
• To serve, place desired toppings in bowls. Cut squares of the banana cake and divide among serving bowls. Let each person build a sundae with the chocolate sauce, caramelized bananas, and additional toppings.
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BANANA SPLIT ICE CREAM CAKE

Steps:

• Let the ice cream sit at room temperature for a few minutes to soften. Line a loaf pan with plastic wrap so that it hangs over the edges.
• Using a serrated knife, slice the pound cake horizontally into thirds. Place the top layer of the cake in the bottom of the pan cut-side up. Spread half of the ice cream on top, cover with the banana slices and sprinkle with half of the peanuts. Top with the middle layer of cake. Repeat with the remaining ice cream, followed by the strawberries and remaining peanuts. Top with the bottom layer of cake. Wrap tightly with plastic. Freeze at least 6 hours and up to overnight.
• Remove the cake from the freezer 15 minutes before serving. Turn the cake out of the pan, remove the plastic wrap and use a serrated knife to cut into slices. Serve drizzled with hot fudge and topped with a dollop of whipped cream and a cherry.

BANANA SPLIT ICEBOX CAKE

Steps:

• In a large bowl, mix whipped topping, sour cream and pudding mix until blended; fold in pineapple. Cut a small hole in the tip of a pastry bag. Transfer pudding mixture to bag., On a flat serving plate, arrange 4 crackers in a rectangle. Pipe about 1 cup pudding mixture over crackers; top with about 1/4 cup banana slices. Repeat layers 5 times. Refrigerate, covered, overnight., Just before serving, top with chocolate syrup, strawberries and additional banana slices.

BANANA SPLIT ICE CREAM CAKE

Steps:

• Place a circle of parchment in the bottom of an 8-by-3-inch springform pan. Lightly coat bottom of pan with cooking spray to adhere parchment; set aside. Chill pan in freezer for 30 minutes.
• Beat 1 1/2 pints chocolate ice cream in the bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes. Using a small offset spatula or a spoon, spread the ice cream evenly on the bottom and up the sides of the springform pan. Work quickly, or the ice cream will not stay on the sides very long. If the ice cream starts to fall, return ice cream-lined pan to freezer for 10 minutes, and then finish lining. Transfer ice cream-lined pan to freezer until hardened, about 45 minutes.
• In the bowl of a food processor combine 2 bananas, milk, 1/4 cup sugar, and vanilla. Process 30 seconds or until smooth, and add remaining banana. Pulse until there are only small pieces of banana, about the size of peas. Transfer mixture to a bowl, and set aside.
• Remove the pan from the freezer, and spread half, about 3/4 cup, of the banana mixture into the bottom of the chocolate ice cream-lined pan. Return to the freezer until hardened, about 2 hours. Cover the remaining banana mixture with plastic wrap, and refrigerate. When hardened, remove the pan from the freezer; ladle 1 cup room-temperature Hot Fudge Sauce over the banana layer. Return to the freezer until hardened, about 15 minutes. Set aside the remaining fudge sauce to serve with the finished bombe, or store in a plastic container in the refrigerator for up to 1 week.
• Soften vanilla ice cream as above. Remove pan from the freezer, and add 1 cup softened vanilla ice cream, using a small offset spatula or spoon to spread it evenly. Return pan to freezer, and let ice cream harden, about 1 hour. The remaining soft vanilla ice cream can be returned to its container and stored in the freezer; it will soften quickly when you need it again.
• Preheat the oven to 350 degrees. Spread the walnuts evenly on a baking pan, and toast them in the oven, about 7 minutes, until fragrant and lightly golden. Remove from the oven, and let cool. In a medium nonstick saute pan, combine remaining 1/4 cup sugar and water. Stir over medium-high heat until sugar is dissolved; stop stirring, and let boil. The sugar will begin to caramelize in the pan; you can pick up the pan and slightly swirl the sugar to allow for even caramelizing. Let the caramel turn to a dark golden brown, about 5 minutes, and immediately add the nuts to the pan. Turn off the heat. Using a wooden spoon, stir the nuts in the caramel to coat them evenly. Transfer the nuts directly onto a Silpat baking mat (a French nonstick baking mat), and spread them into an even layer. Let cool; break into small pieces.
• Remove ice cream mold from freezer, and sprinkle an even layer of nuts over vanilla layer. Remove banana mixture from the refrigerator, and spread the remaining 3/4 cup over the nuts. Quickly return mold to the freezer, and let chill. When banana layer has hardened, about 2 hours, resoften the remaining cup of vanilla ice cream and spread evenly with small offset spatula or spoon.
• When vanilla ice cream has hardened, soften the remaining cup of chocolate ice cream; remove mold from freezer. Add final layer of chocolate ice cream, spreading it all the way to the edges and smoothing the top. If chocolate ice cream extends above the inside rim of the mold, run your finger around the top of the inside of the rim to give a clean edge. Cover with plastic wrap, and place in freezer to chill, about 4 hours, or overnight. When ready to serve, remove mold from freezer, and dip in very hot water for a few seconds. Unlatch the ring, and gently pull away from the bombe. Using a parchment bottom allows the bombe to slide off the pan base. Transfer bombe to cutting board. Using a sharp knife, slice the bombe into wedges, and serve.

CLASSIC BANANA SPLIT CAKE

Steps:

• Heat oven to 350°F. Grease and flour three 9-inch round cake pans. In large bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat butter, shortening and sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Beat in eggs, one at a time. Beat in vanilla. Beat in flour mixture alternately with buttermilk. Continue beating on medium speed 1 minute, scraping bowl constantly.
• Divide batter among 3 bowls (about 2 1/2 cups each). Stir 2 tablespoons of the strawberry topping and 3 drops of the red food color into batter in one bowl. Stir 2 tablespoons of the pineapple topping and 3 drops of the yellow food color into batter in second bowl. In small bowl, mix cocoa and hot water; stir into batter in third bowl. Pour batters into separate pans.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium bowl, mix whipped topping and pudding mix until well blended. Place strawberry cake layer on serving plate; spread with remaining 2 tablespoons strawberry topping. Top with layer of banana slices; spread with 3/4 cup frosting. Top with chocolate cake layer; spread with remaining 2 tablespoons pineapple topping. Top with layer of banana slices; spread with 3/4 cup frosting. Top with pineapple cake layer. Frost side and top of cake with remaining frosting. Drizzle with chocolate topping. Store in refrigerator.

BANANA SPLIT ICE CREAM PIE RECIPE BY TASTY

Steps:

• Break the waffle cones into pieces and add to a food processor. Pulse until medium crumbs form.
• Pour in the melted butter, and pulse for another 20 seconds until the butter is incorporated.
• Pour the crust mixture into a 10-inch (25 cm) springform pan and press down with a spatula into an even layer. Freeze for 10 minutes.
• Arrange the banana slices on top of the crust.
• Scoop the chocolate ice cream over the bananas and spread in an even layer. Freeze for 20 minutes. Repeat with the strawberry ice cream, then freeze for another 20 minutes. Add the vanilla ice cream, then freeze for 1 hour.
• Release the springform, and slice the cake. Top each slice with whipped cream, chopped peanuts, a cherry, and chocolate syrup.
• Enjoy!

BANANA SPLIT ICE CREAM PIE

Steps:

• Mix cookie crumbs with melted butter. Press into a 9-inch pie plate.
• Arrange bananas over bottom of crust. Spread ice cream in an even layer over bananas. Top with drained pineapple. Whip the cream and spread over top. Sprinkle with nuts.
• Place pie in freezer for 4 hours or until firm. Garnish with cherries, if desired. Makes 8 servings.

BANANA SPLIT ICE CREAM CAKE

Steps:

• Chocolate-Cookie Crumble:
• Pulse cookies in a food processor until coarsely ground. Transfer to a large bowl and add coconut oil and salt. Mix with your hands until crumbs are coated in oil and mixture resembles wet sand.
• Press 2 cups cookie crumbs into the bottom of springform pan and freeze until ready to use. Spread out remaining crumbs on a parchment-lined rimmed baking sheet in an even layer (do not press). Freeze crumbs on baking sheet 30 minutes, then crumble into very small pieces with your hands. Freeze until ready to use.
• Caramel-Banana Jam:
• Bring sugar and 1/4 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally, until caramel is a deep amber color, 8-10 minutes. Reduce heat to low and add bananas a few pieces at a time, stirring between additions. Add cream and salt and cook, stirring often, until bananas are almost entirely broken down (only a few chunks should remain), about 5 minutes. Transfer to a medium bowl and let cool.
• Assembly:
• Mix 2 1/2 pints ice cream in a large bowl with a wooden spoon until it resembles thick cake batter (it should be soft but not melted). Fold in 1 1/2 cups cookie crumble with a rubber spatula and scrape into pan with cookie crust; smooth top. Sprinkle 1 cup cookie crumble over ice cream, pressing lightly to adhere. Working quickly, scrape caramel-banana jam over cookie crumble and spread evenly. Top caramel with 1 cup cookie crumble. Freeze 20 minutes.
• Mix remaining 2 1/2 pints ice cream in the same bowl to cake-batter consistency. Fold in 1 3/4 cups cherries. Scrape into pan over cookie crumble and smooth top (it may come up over the edge of the pan). Top with remaining cookie crumble. Freeze cake until frozen, about 3 hours (or overnight).
• Sprinkle gelatin over 1/2 cup water in a small saucepan. Let sit 5 minutes to soften. Add sugar and bring to a bare simmer, stirring to dissolve gelatin and sugar. Let cool slightly, then transfer to a large bowl and whisk in cream. Beat to medium peaks.
• Unmold cake (run a knife around the edge to help release, if needed) and transfer to a platter. Spread threequarters of whipped cream over sides and top of cake. Use remaining whipped cream to create dramatic height, swirling decoratively. Top with nuts and cherries with stems. Freeze cake at least 2 hours before serving. Slice with a warm knife.
• Do Ahead
• Cake can be frosted 1 day ahead; freeze uncovered.