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Banana Split Ice-Cream Cake

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Recipe

 

Yield

12 servings

Prep

60 min

Cook

30 min

Ready

90 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
4 cups strawberry ice cream
*
cup chocolate sauce
chilled
*
4 cups vanilla ice cream
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14 ounces pineapple
canned
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4 cups chocolate ice cream
½ cup heavy whipping cream
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1 tablespoon powdered sugar
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1 each bananas
sliced
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Strawberry sauce
1 ¼ cups strawberries
frozen
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3 tablespoons sugar
granulated
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½ teaspoon orange zest
grated
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1 tablespoon orange juice
or water
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1 teaspoon cornstarch
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Chocolate sauce
1 cup sugar
granulated
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¾ cup heavy whipping cream
or evaporated milk
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½ cup cocoa powder
unsweetened
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1 teaspoon vanilla extract
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1 pinch salt
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Ingredients

Amount Measure Ingredient Features
946 ml strawberry ice cream
*
79 ml chocolate sauce
chilled
*
946 ml vanilla ice cream
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404.6 ml/g pineapple
canned
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946 ml chocolate ice cream
118 ml heavy whipping cream
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15 ml powdered sugar
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1 each bananas
sliced
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Strawberry sauce
296 ml strawberries
frozen
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45 ml sugar
granulated
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2.5 ml orange zest
grated
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15 ml orange juice
or water
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5 ml cornstarch
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Chocolate sauce
237 ml sugar
granulated
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177 ml heavy whipping cream
or evaporated milk
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118 ml cocoa powder
unsweetened
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5 ml vanilla extract
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1 pinch salt
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Directions

Chocolate Sauce: In saucepan, whisk together sugar, shipping cream, cocoa, vanilla and salt until smooth; cook over medium heat, stirring for 8 to 10 minutes or until thickened and smooth.

Let cool.

[Makes 1½ 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 to 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 to 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 28946% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 52mg 17%
Sodium 46mg 2%
Total Carbohydrate 13g 13%
Dietary Fiber 2g 9%
Sugars g
Protein 6g
Vitamin A 12% Vitamin C 16%
Calcium 8% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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