• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Banana Split Ice-Cream Cake

  • Recipe Submitted by on

Category: Cakes

 Ingredients List

  • 4 c Strawberry ice cream
  • 1/3 c Chocolate sauce, chilled
  • 4 c Vanilla ice cream
  • 14 oz Canned pineapple
  • 4 c Chocolate ice cream
  • 1/2 c Whipping cream
  • 1 tb Icing sugar
  • 1 Banana, sliced
  • STRAWBERRY SAUCE
  • 1 1/4 c Frozen strawberries
  • 3 tb Granulated sugar
  • 1/2 tb Orange rind, grated
  • 1 tb Orange juice, or water
  • 1 tb Cornstarch
  • CHOCOLATE SAUCE
  • 1 c Granulated sugar
  • 3/4 c Whipping cream, or
  • Evaporated milk
  • 1/2 c Unsweetened cocoa powder
  • 1 tb Vanilla
  • pn Salt

 Directions

Chocolate Sauce: In saucepan, whisk together sugar, shipping cream, cocoa,
vanilla and salt until smooth; cook over medium heat, stirring for 8-10
minutes or until thickened and smooth. Let cool. [Makes 1-1/2 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 15-20 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 7-8 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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