Banana Split Ice Cream Cake

As you know we're big on desserts here at the Dessert Pocket.  And there's nothing we love more than mixing multiple desserts together to create one delicious master piece.  Take for instance this recipe, who doesn't love ice cream?  Who doesn't love cake?  Who doesn't love banana splits?  That's what I thought...this recipe is pure genius (we can say that since it wasn't us who came up with it)!

As I've mentioned before I am in charge of the dessert for our monthly family dinners.  The dinners have been going on for a year or two now and I am proud to say I've yet to make the same thing twice!  Normally I try to make the dessert based on the holiday we're celebrate or the theme of the dinner (Margarita Cupcakes for Cinco de Mayo, Chocolate Guinness Stout Cupcakes for St. Patrick's Day, etc).  However, this time there was no theme.  So I decided since it was so hot out I wanted to try this recipe I'd seen on Brown Eyed Baker for Banana Split Ice Cream Cake.

Although my cake is definitely not as pretty as the one on her blog it definitely tasted good.  I'm not sure if I've ever seen one of my desserts disappear so fast!  The one note I'd make about this recipe is that although easy it's extremely time-consuming so be prepared to be patient.  If you can do that then I definitely recommend trying it for a special occasion, family dinner, whatever.  I hope you enjoy it as much as my family did!



Banana Split Ice Cream Cake

(Recipe from Brown Eyed Baker)

Yield: 10 to 12 servings

Prep Time: 12 hours

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 strawberry ice cream 1 cup strawberry ice cream topping (make sure it’s a pourable consistency, warm briefly if necessary)

For the Chocolate Layer: 1 pint chocolate ice cream 1 cup hot fudge sauce, at room temperature (make sure it’s a pourable consistency, warm briefly if necessary)

For the Vanilla Layer: 1 pint vanilla ice cream ½ cup pineapple ice cream topping

For the Whipped Cream: 1 cup heavy cream 2 tablespoons granulated sugar 1 teaspoon vanilla extract

To Garnish: Maraschino cherries Chopped walnuts

1. Spray an 8×3-inch springform pan with nonstick cooking spray. Line the bottom and sides with parchment paper; set aside.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.

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