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.
ICE CREAM CAKE (PEANUT BUTTER SUNDAE)
When I was a kid, my mom would sometimes take us to friendly's. I would always get the peanut butter sundae. It was two scoops of vanilla ice cream, hot fudge, peanut butter sauce, crowned with an upside down sugar cone with a whipped cream border, and then studded with reeses pieces!! OMG!!! I always wanted a giant one, now my peanut butter loving friends I present to you my version of that little girls sundae. This was actually my birthday cake this year. Yes I'm a loser that makes her own birthday cakes. Much Love -Amber
Provided by Amber Mmm @BetterThan
Categories Cakes
Number Of Ingredients 9
Steps:
- let the ice cream get soft enough to smooth with a large spoon. In a bowl or zip lock bag crush the cookies.
- Mix with the melted butter until it looks kinds like wet sand. Put in bottom of a spring form pan (cheesecake pan). Push into sides, and bottom. This is the crust of the ice cream cake.
- Dump in the ice cream and smooth into sides and holes with a big spoon. Now put it in the freezer while you make your peanut butter sauce.
- Put the ingredients for the sauce in a bowl in the microwave. Cook for about 20 seconds at a time stirring after each time until its all melted together but make sure you don't do it too many times or it will burn. Let it cool for maybe a minute.
- Take the cake back out of the freezer. Now you can do peanut butter then chocolate or the other way just make sure you let the first layer get cold and set up before doing the other. Top the last layer with candy before you put it in the freezer
- ******OPTIONAL****** To make it look more pleasing to the eye, wait until it freezes up completely. Let it sit out for 10 mins un-mold it, and frost the sides with whipped cream like you would a cake and let that freeze up too!
BROWNIE SUNDAE ICE CREAM CAKE
Horizontal slices of rich brownie cake make dramatic stripes in this striking frozen dessert, which features all the fixings of an old-fashioned sundae -- and then some. Two kinds of ice cream -- vanilla and strawberry -- are used as the fillings, along with crunchy peanut butter and crushed raspberries. Everything is layered in a loaf pan before freezing, slicing, and serving -- with whipped cream, sugared peanuts, and cherries on top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 8h
Number Of Ingredients 18
Steps:
- Cake: Preheat oven to 375 degrees. Coat a 9-by-13-inch baking pan with cooking spray. Line with parchment, leaving overhang on long sides; coat parchment with cooking spray. Whisk together flour, cocoa, salt, and baking powder in a bowl.
- In a large bowl, beat butter with sugar on medium speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating until smooth. Beat in vanilla. With mixer on low speed, add flour mixture in three batches, alternating with milk in two additions, beating until combined. Beat in melted chocolate.
- Transfer batter to prepared pan, smoothing top with an offset spatula. Bake until set on top but still wobbly in center, about 15 minutes. Let cool completely in pan on a wire rack.
- Assembly: Line an 8 1/2-by-4 1/2-inch loaf pan with plastic wrap. Use parchment to lift brownie from baking pan. Cut crosswise into 3 pieces, one piece cut to fit bottom of loaf pan exactly, the next slightly wider, and the last widest of all (to match size of pan, which gets wider toward top).
- Place smallest brownie piece, top-side up, in bottom of lined loaf pan. Spread peanut butter over top, then vanilla ice cream. Place second-largest brownie piece, top-side down, on ice cream. Spread with raspberries, then strawberry ice cream. Top with final brownie piece, topside down. Cover with plastic wrap and freeze until firm, at least 6 hours and up to 1 day.
- Run a butter knife around edges to release lined cake from pan, then use plastic to remove cake and place on a serving platter. Top with whipped cream and sprinkle with peanuts. Slice with a sharp knife, wiping blade clean between each. Serve each slice with more peanuts and a cherry.
PEANUT BUTTER SUNDAES
This is a peanutty change of pace from traditional ice cream sundaes with chocolate sauce. It's a delicious recipe that proves even a quick meal doesn't have to go without dessert. ---Susan Mowery, Newville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/2 cups sauce.
Number Of Ingredients 5
Steps:
- In a saucepan, combine sugar and water. Bring to boil; boil 1 minute or until sugar is dissolved. Remove from the heat; stir in peanut butter. Place in a blender; blend on high until smooth. Cool slightly; pour over ice cream. Sprinkle with peanuts if desired. Refrigerate any leftovers.
Nutrition Facts : Calories 191 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 1g fiber), Protein 5g protein.
PEANUT BUTTER CHEESECAKE ICE CREAM
Want something cool and refreshing after your holiday feast? Serve generous slices of a rich, frosty dessert featuring peanuts, cookies and drizzled ice cream toppings.-TerryAnn Moore, Vineland, New Jersey
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine milk and brown sugar; cook and stir over medium heat until brown sugar is dissolved. Cool to room temperature., In a large bowl, beat cream cheese and peanut butter until blended. Gradually add milk mixture, cream and vanilla; beat until smooth. Press plastic wrap onto surface of mixture. Refrigerate several hours or overnight., Pour half of the cream cheese mixture into cylinder of ice cream freezer; freeze according to manufacturer's directions, adding half of the chopped cookies and half of the peanuts during the last 2 minutes of processing. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a 9-in. springform pan., Repeat with remaining cream cheese mixture, cookies and peanuts. Transfer to pan. Freeze until firm, about 4 hours., To serve, remove rim from pan. Drizzle ice cream with chocolate and caramel toppings. If desired, serve with whipped cream.
Nutrition Facts :
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5/5 (5)Category DessertCuisine AmericanCalories 609 per serving
- Add the Nutter Butter Cookies to your food processor until they are crushed to a fine crumb, then add in the butter and mix well.
- Press into the bottom of a springform pan and up the sides about an inch. Place in freezer for 30 minutes.
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5/5 (3)Total Time 1 hrCategory DessertCalories 636 per serving
- Using a food processor or blender, crush the Oreo cookies. In a large bowl, combine crushed Oreos with 6 tablespoons of melted butter and stir until well combined.
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- Place the pan in the freezer to chill the crust, and set one container of ice cream out at room temperature to soften for 10-15 minutes.
- When the crust has chilled, spread the ice cream evenly over the crust. Place in the freezer to chill for 1 hour.
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- In a bowl, stir together the graham cracker crumbs, peanut crumbs, peanut butter, and melted butter until fully combined and evenly moist. Transfer the crumbs to a 9-inch (23cm) springform pan and press crumbs evenly into the bottom of the pan with the back of a flat-bottomed cup. Freeze for about 30 minutes.
- In a large bowl, stir ice cream with a wooden spoon to soften, for about 1-2 minutes. Add 1 cup of peanut butter and 5 oz peanut butter cups to the ice cream and stir until combined. It's absolutely fine when peanut butter swirls are still visible. You don't need to work that accurately.
- Remove the crust from the freezer and fill the half of the ice cream into the pan. Spoon dollops of the remaining peanut butter on top of the ice cream. Even and swirl it into the ice cream with an offset spatula or spoon. Sprinkle with the remaining peanut butter cups. Spoon the remaining ice cream on top and spread evenly. Freeze the cake for at least 8 hours but preferably overnight.
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