The best delicious Best Banana Split Ice-cream Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Best Banana Split Ice-cream Cake recipe today!
Hello my friends, this Best Banana Split Ice-cream Cake recipe will not disappoint, I promise! Made with simple ingredients, our Best Banana Split Ice-cream Cake is amazingly delicious, and addictive, everyone will be asking for more Best Banana Split Ice-cream Cake.
What Makes This Best Banana Split Ice-cream Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Best Banana Split Ice-cream Cake.
Ready to make this Best Banana Split Ice-cream Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
4 c Strawberry ice cream
1/3 c Chocolate sauce, chilled
4 c Vanilla ice cream
14 oz Canned pineapple
4 c Chocolate ice cream
1/2 c Whipping cream
1 tb Icing sugar
1 Banana, sliced
STRAWBERRY SAUCE
1 1/4 c Frozen strawberries
3 tb Granulated sugar
1/2 ts Orange rind, grated
1 tb Orange juice, or water
1 ts Cornstarch
CHOCOLATE SAUCE
1 c Granulated sugar
3/4 c Whipping cream, or
-evaporated milk
1/2 c Unsweetened cocoa powder
1 ts Vanilla
pn Salt
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. 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. Pour chocolate
sauce over top. Freeze for 15-20 minutes or until firm.
Meanwhile, let vanilla ice cream stand at room temperature for about 20
minutes or until softened. Meanwhile, drain pineapple and pure in food
processor; mix into vanilla ice cream. Spread over chocolate layer; freeze
for 20 minutes or until firm.
Meanwhile, let chocolate ice cream stand at room temperature for 20 minutes
or until softened; spread over pineapple layer. Freeze for 20 minutes or
until firm.
[Cake can be prepared to this point, covered and stored in freezer for up
to 3 days.]
Strawberry Sauce:
Meanwhile, in small saucepan, stir together strawberries, sugar and orange
rind. Blend orange juice with cornstarch; stir into pan and cook, stirring,
over medium-high heat for 7-8 minutes or until thickened. Refrigerate until
chilled.
Whip cream with icing sugar; spread or pipe over top of cake. Remove side
of pan; garnish with banana and strawberry sauce. Serve immediately.
Yields
12 Servings
Leave a Reply