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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Best Banana Split Ice-cream Cake

Recipe Tags: Ice Cream Recipes

Date Added: January 04, 2014


4 Cups Strawberries 4 Cups Strawberry ice cream
1/3 Cup Chocolate Sauce 1/3 Cup Chocolate sauce chilled
4 Cups Vanilla Ice Cream 4 Cups Vanilla ice cream or whipped cream, for garnish
14 Ounces Canned Pineapples 14 Ounces Canned pineapple
4 Cups Chocolate Ice Cream 4 Cups Chocolate ice cream
1/2 Cup Heavy Whipping Cream 1/2 Cup Heavy Whipping Cream (up to 3)
1 Tablespoon Icing Sugar 1 Tablespoon Icing sugar sifted (10oz)
1 Unit Banana 1 Unit Banana sliced
1 1/4 Cups Frozen Strawberries 1 1/4 Cups Frozen strawberries to 1 cup
3 Tablespoons Sugar 3 Tablespoons Sugar (5.5 oz)
1/2 Teaspoon Orange 1/2 Teaspoon Orange rind grated
1 Tablespoon Orange Juice 1 Tablespoon Orange juice or water
1 Teaspoon Cornstarch 1 Teaspoon Cornstarch Dissolved In
1 Cup Sugar 1 Cup Sugar (5.5 oz)
3/4 Cup Heavy Whipping Cream 3/4 Cup Heavy Whipping Cream or evaporated milk
1/2 Cup Unsweetened Cocoa 1/2 Cup Unsweetened Cocoa (preferably Dutch
1 Teaspoon Vanilla 1 Teaspoon Vanilla or Almond extract to
1 Pinch Salt 1 Pinch Salt (to taste)
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1. Chocolate Sauce: In saucepan, whisk together sugar, shipping cream, cocoa, vanilla and salt until smooth; cook over medium heat, stirring for 8-10 minutes or until thickened and smooth.

2. Let cool. [Makes 1-1/2 cups.] Cake: Let strawberry ice cream stand at room temperature for about 20 minutes or until spreadable; pack evenly into 9-inch springform pan.

3. Pour chocolate sauce over top. Freeze for 15-20 minutes or until firm.

4. Meanwhile, let vanilla ice cream stand at room temperature for about 20 minutes or until softened.

5. Meanwhile, drain pineapple and pure in food processor; mix into vanilla ice cream.

6. Spread over chocolate layer; freeze for 20 minutes or until firm.

7. Meanwhile, let chocolate ice cream stand at room temperature for 20 minutes or until softened; spread over pineapple layer.

8. Freeze for 20 minutes or until firm. [Cake can be prepared to this point, covered and stored in freezer for up to 3 days.

9. ] Strawberry Sauce: Meanwhile, in small saucepan, stir together strawberries, sugar and orange rind.

10. Blend orange juice with cornstarch; stir into pan and cook, stirring, over medium-high heat for 7-8 minutes or until thickened.

11. Refrigerate until chilled. Whip cream with icing sugar; spread or pipe over top of cake.

12. Remove side of pan; garnish with banana and strawberry sauce.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Pineapple, Banana, Strawberry, Corn, Cocoa Powder, Natural Sweeteners, Fructose Malabsorption, Oranges allergies.
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