Banana Split Ice Cream Cake Recipe 435 Recipes

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 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 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 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

Steps:

• In a heavy saucepan, combine 2-1/2 cups fat-free milk and egg substitute. Cook over low heat until mixture is thick enough to coat a metal spoon and reaches at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately. , Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in condensed milk and remaining fat-free milk. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight. , Combine bananas, lime juice and vanilla; stir into custard mixture. Fill ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion; gently fold in chocolate topping, pecans and cherries. Freeze 2-4 hours or until firm.

BANANA SPLIT BROWNIE PIZZA

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease 12x3/4-inch pizza pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out almost clean. Cool completely on cooling rack, about 11/2 hours.
• Spread slightly softened ice cream evenly over brownie base. Freeze at least 1 hour until ice cream is firm. Just before serving, top with strawberries and bananas; sprinkle with pineapple and pecans. Drizzle with topping. Serve with whipped cream.