BANANA SPLIT ICE CREAM CAKE
Provided by Katie Lee Biegel
Categories dessert
Time 6h30m
Yield 10 to 12 servings
Number Of Ingredients 6
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 SUNDAE CAKE
Monkeys young and old will love this mash-up of banana split, ice cream cake and sundae. Make sure to cook the butter in the cake to a deep brown-it should smell very toasty when it's done, and it will give the cake a rich, nutty flavor. You can make the chocolate sauce a few hours ahead of time and hold it at room temperature.
Provided by Food Network Kitchen
Categories dessert
Time 6h10m
Yield 12 servings
Number Of Ingredients 18
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.
- Copyright 2014 Television Food Network, G.P. All rights reserved.
BANANA SPLIT ICE CREAM CAKE
Get set to impress with this ice cream cake with all of the familiar flavors and textures you'd find in a banana split, like a caramel banana jam, maraschino cherries suspended in vanilla ice cream, and a heavy hand of crushed peanuts sprinkled on top.
Provided by Alison Roman
Categories Cake Chocolate Dessert Kid-Friendly Frozen Dessert Banana Summer Bon Appétit Tree Nut Free Soy Free Small Plates
Yield 16 Servings
Number Of Ingredients 18
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.
BANANA SPLIT ICE CREAM CAKE
This banana split ice cream cake is a great recipe for summer or birthdays.
Provided by DIXIESDAME
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 5h20m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 337.3 calories, Carbohydrate 50.9 g, Cholesterol 47.1 mg, Fat 14.4 g, Fiber 2.6 g, Protein 3.7 g, SaturatedFat 8.4 g, Sodium 75 mg, Sugar 36.5 g
1 2 3 BANANA SPLIT ICE CREAM CAKE
This cake comes out so moist and dense, you won't believe it! The combinations are endless, just use your imagination. Thanks for the recipe Mrs. Kathleen!
Provided by Jenni D
Categories Dessert
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Cream together sherbet, bananas, and eggs.
- Mix in the cake mix and beat for approximately two minutes.
- Pour batter into bundt pan sprayed with nonstick cooking spray.
- Bake at 350°F for 45-60 minutes until toothpick comes clean when inserted.
- •Other great combinations include:.
- Spice cake mix and butter pecan ice cream.
- Chocolate cake mix and cookies & cream ice cream.
- Vanilla cake mix and orange sherbet.
Nutrition Facts : Calories 43, Fat 1.6, SaturatedFat 0.5, Cholesterol 63.5, Sodium 21.2, Carbohydrate 5.5, Fiber 0.6, Sugar 3, Protein 2.1
BANANA SPLIT ICE CREAM CAKE
Every time they visit, my children and grandkids request this fantastic frozen dessert. It takes time to assemble, but it's worth the effort when I see all those smiling faces. -Gladys M. Abee, McKee, Kentucky
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 619 calories, Fat 26g fat (11g saturated fat), Cholesterol 33mg cholesterol, Sodium 184mg sodium, Carbohydrate 86g carbohydrate (54g sugars, Fiber 2g fiber), Protein 10g protein.
BANANA SPLIT ICE CREAM CAKE
This creation was inspired by my love of angel food cake with strawberries, and my fond memories of making hundreds of banana splits when I worked for Zarda Dairy back in the 70's. Sometimes I even serve it without the ice cream topping and add a couple of ripe bananas to the strawberry mix.
Provided by Karen Petree
Categories Cakes
Time 4h45m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Combine dry cake mix with entire can of crushed pineapple and nuts in a mixing bowl. Mix on medium speed for one minute.
- 3. Pour batter into a 9x13 cake pan (ungreased). Bake for 35 minutes, or until dark golden brown. Remove from oven and let cool completely.
- 4. Poke a generous number of holes in the cooled cake to the bottom of the pan (I used the handle of a wooden spoon).
- 5. For the strawberry layer, add the boiling water and jello mix in a blender and blend. Add the strawberries and puree. Pour this mixture over the top of the cake.
- 6. Put the cake in the freezer for 2 hours (you can skip this part if you're in a hurry and don't mind the strawberry mixing in with the next layer).
- 7. For the ice cream layer, add the vanilla, sweetened condensed milk, heavy whipping cream, and banana jello to the blender and blend for 15 seconds or so. Spread this mixture over the cake and return to the freezer.
- 8. Cut and serve frozen, or partially thawed (I prefer frozen). Top with whipped cream, chocolate syrup, and a cherry (if desired).
BANANA SPLIT ICE CREAM CAKE
Add this delicious Banana Split Ice Cream Cake to your recipe book. See for yourself why this cool summertime cake is a hit across family tables!
Provided by My Food and Family
Categories Home
Time 4h25m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Cover bottom of 8-inch square pan with cookies; cover with chocolate ice cream. Top with layers of strawberry, then vanilla ice cream. Freeze 4 hours or until firm.
- Melt chocolate as directed on package; stir in oil. Cool slightly.
- Press banana slices into top of dessert. Drizzle melted chocolate, then ice cream toppings over dessert; sprinkle with nuts.
- Serve topped with COOL WHIP and cherries.
Nutrition Facts : Calories 510, Fat 24 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 35 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
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