Banana Split Ice Cream Cake
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You had to have an inkling as to what was up my sleeve this week when I added both strawberry and pineapple ice cream toppings to my collection of hot fudge and salted caramel, right? During the summer, strawberry + hot fudge + pineapple can only equal one thing – banana splits! This cake is no ordinary banana split… it’s a banana split on some serious, serious steroids. It’s a sky-high ice cream “cake” that starts with an Oreo crust, is topped with sliced bananas, strawberry ice cream, strawberry sundae topping, chocolate ice cream, hot fudge sauce, vanilla ice cream and pineapple sundae topping. Finally, it’s garnished with whipped cream, chopped walnuts and, of course, cherries. We all know that no sundae is complete without a cherry on top! It’s essentially one, big, massive banana split. Yet it’s so much better than any banana split I’ve ever seen or eaten. This could very well take the top spot as my favorite summer treat. My Chief Culinary Consultant declared it one of the best desserts I have ever made. Considering I made it twice in the span of 5 days, I’d say we had more than ample opportunity to solidify our opinions :)
I had seen a banana split ice cream cake making the rounds on the Internet since last summer, and while I loved the idea, I felt like it needed to be amped up just a teeny bit. The original version starts with an Oreo crust and bananas, topped with strawberry ice cream then moves on to a layer of hot fudge, vanilla ice cream and strawberries on top. If I was going to make a banana split ice cream cake, I wanted to go the whole nine yards and have it mimic a banana split as closely as possible. Strawberry ice cream with a strawberry topping, chocolate ice cream with hot fudge sauce, and vanilla ice cream with pineapple topping. Whipped cream, chopped nuts and cherries as garnishments were musts. The result is one absolutely phenomenal ice cream cake.
Last weekend my mom had my Chief Culinary Consultant’s parents over for dinner and I took it upon myself to figure out something for dessert. Since we were in the midst of an agonizing heat wave, I really didn’t want to bother with the oven and wanted something refreshing with lots of bright flavor. This was the perfect solution! Since I was doing everything rather last minute, that version used store-bought ingredients (I know, but sometimes life happens, and it’s good to have recipes that can accommodate last-minute decisions). Everyone loved the cake so much that a few days later I made a second version (this version) with all homemade elements. The result? A dessert I felt a lot better about, and one that my Chief Culinary Consultant declared a million times better than the first one I made. So, know that homemade ice cream and toppings can take this from wow to WOWZA, but if you are in a pinch and short on time, you could definitely create a fabulous dessert with purchased ingredients.
I guarantee this dessert will have your guests ooh’ing and aah’ing and talking about this for a long time to come. Don’t be surprised if you get requests for many repeat appearances!
One year ago: Peach Cobbler
Two years ago: Chocolate Ice Cream
Five years ago: Bacon, Cheddar and Green Onion Scones[/donotprint]
Banana Split Ice Cream Cake
Ingredients
For the Crust:
- 20 Oreo cookies, crushed into crumbs
- 4 tablespoons unsalted butter, melted
- 2 to 3 bananas, sliced ½-inch thick
For the Strawberry Layer:
- 1 pint (473.18 ml) strawberry ice cream
- 1 cup (132 ml) strawberry ice cream topping, make sure it's a pourable consistency, warm briefly if necessary
For the Chocolate Layer:
- 1 pint (473.18 ml) chocolate ice cream
- 1 cup (304 ml) hot fudge sauce, at room temperature (make sure it's a pourable consistency, warm briefly if necessary)
For the Vanilla Layer:
- 1 pint (473.18 ml) vanilla ice cream
- ½ cup (152 ml) pineapple ice cream topping
For the Whipped Cream:
- 1 cup (238 ml) heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
To Garnish:
- Maraschino cherries
- Chopped walnuts
Instructions
- Spray an 8x3-inch springform pan with nonstick cooking spray. Line the bottom and sides with parchment paper; set aside.
- Assemble the Crust: Combine the Oreo cookie crumbs with the melted butter, tossing until all of the crumbs are evenly moistened. Press into an even layer in the bottom of the prepared pan. Top with the banana slices. Place the pan in the freezer for at least 15 minutes.
- Assemble the Strawberry Layer: Top the banana layer with the strawberry ice cream. Use an offset spatula to spread the ice cream into a smooth, even layer. Place the pan back in the freezer for at least 30 minutes.
- Pour the strawberry topping over the strawberry ice cream and gently spread so that it covers the entire ice cream layer beneath. Return to the freezer for at least 1 hour, or until completely frozen.
- Assemble the Chocolate Layer: Top the strawberry layer with the chocolate ice cream. Use an offset spatula to spread the ice cream into a smooth, even layer. Place the pan back in the freezer for at least 30 minutes, or until firm and set.
- Pour the hot fudge sauce over the chocolate ice cream and gently spread so that it covers the entire ice cream layer beneath. Return to the freezer for at least 1 hour, or until completely frozen.
- Assemble the Vanilla Layer: Top the hot fudge layer with the vanilla ice cream. Use an offset spatula to spread the ice cream into a smooth, even layer. Cover with plastic wrap, return the assembled cake to the freezer and freeze overnight.
- Final Assembly and Garnishment: At least 1 hour (and no more than 12 hours) before serving, unmold the cake. To release the cake from the pan, invert the cake onto a plate or cardboard round the same size and wrap a hot kitchen towel around the cake pan, keeping it there for 30 seconds, or until the cake loosens and slide the pan off. Remove the parchment (and bottom of pan if using a springform). Top with a serving plate and turn the cake right side up. Return to the freezer for at least 10 minutes.
- While the cake is in the freezer, make the whipped cream. Combine the heavy cream, sugar and vanilla extract in the bowl of a stand mixer. Using the whisk attachment, whip on medium-high speed until the cream is light and fluffy and holds a medium to firm peak, 2 to 3 minutes.
- Just prior to serving, pipe the whipped cream into mounds around the outer edge of the cake. Top each mound with a maraschino cherry. Fill in the space in the middle with the pineapple topping and top with chopped walnuts. A hot, dry knife will yield the cleanest cuts. Dip your knife in a glass of hot water, wipe it clean with a towel, and cut a slice. Repeat between every slice. Store leftover slices in airtight containers (or covered with plastic wrap and foil) in the freezer.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I made it the first time exactly as you did, & it was fanominal, but the second one, that I made, I decided to use the golden oreos instead of the regular ones, & I must admit, it was just as fanominal.
Have you ever mad this 2 days ahead?
thanks,
Yes!!
Why would you need 20 oreo cookies, crumbled up, if you’re making a CAKE??????
For the crust.
I have a question. The middle of the oreo is not in the crust, is it? I don’t think so but want to ensure before I start this over the weekend.
Thanks so much!
Michelle
Hi Michelle, Yes, you use the entire cookie, filling included.
Wow. What a great idea to make a Banana Split Ice Cream Cake. Your pictures are amazing Michelle. I’m a huge fan of making desserts that are frozen and can be made ahead of time. This recipe makes entertaining easy and my time will be freed up to enjoy the evening with my relatives.
I am hosting the family birthday party this Sunday and I will be trying your recipe for the first time. I’m sure it will be a huge hit.
Thanks for sharing.
Teri:)
Just made this for my mom’s birthday this week and we all LOVED it. She is a huge ice cream fiend so it was perfect. Thanks so much for sharing this recipe!
Is the overnight freezing absolutely required?
Hi Kiya, Yes, everything needs to set before the final assembly and serving.
I made this last year for Father’s Day. Was worth the process!!! Excited to try another of your recipes this year!! Thanks!!! :)
Hi there! I am a fairly new fan and I wanted to write and thank you for so many inspiring recipes! Just this morning I was wondering what to make for a birthday party next weekend and I found your “Banana Split Ice Cream Cake”, BINGO! Instead of the cookie crust, I was reading your recipe for “Frozen Brownie Sundae” and decided I wanted to bake a brownie for the base instead but it’s the only part of the cake that won’t be made from scratch. I will admit that I had a Ghiradelli triple chocolate box mix from Costco calling my name, I feel like a cheat! So I’ve already baked the brownie crust but I can’t start making the ice cream until tomorrow when my ice cream maker is ready. I’m going to use all of your recipes for the ice cream layers but I’m going to make a slightly different version of the cake. I won’t be adding a layer of bananas on the bottom of the cake, instead I’m going to put vanilla ice cream topped with your recipe for caramel sauce with skor bits. Then I’ll add the chocolate ice cream with your recipe for the hot fudge sauce, and lastly I will do the layer of strawberry ice cream but top it with sliced bananas and raspberry sauce instead of strawberry sauce. Finished with the whipped cream and cherries. Phew!! It’s going to be awesome and I have you to thank for it! I’m hopeful it turns out exactly how I see it in my head. So Thank YOU for the inspiration! Also, I wanted to say I’ve made your “Coconut-Vanilla Bean Cake with Coconut Meringue Buttercream Frosting” at least 3x now and it’s loved by everyone, especially the frosting! Thanks for so many great recipes, they really make me look good ;)
this looks too unbelievably freaking good. don’t know about one of the best desserts you have ever made, but this sure is the BEST ice cream cake i have EVER seen. for my next dinner get together, i would make something like this and impress. last time i made a random layered pudding and it was a hit.