Banana Split Ice Cream Cake
Banana Split Ice Cream Cake is a fun twist on a summer favorite. With a brownie crust, vanilla ice cream center, bananas, and your favorite sundae toppings.
- 1.75 quart vanilla bean ice cream
- 12 maraschino cherries with stems
- 1 box brownie mix
- 4 bananas cut in 1 inch slices
- Smucker’s® Pineapple sauce
- Smucker’s® Strawberry sauce
- Smucker’s® Salted Caramel sauce
- Smucker’s® Fudge sauce
- Smucker’s® Walnuts in syrup
- 1 cup heavy cream
- 1/4 cup sugar
- 1/2 teaspoon vanilla
Prepare an 8-inch springform pan by spraying with cooking oil. Make brownies according to package directions.
Meanwhile make whipped cream by whisking heavy cream, sugar, and vanilla together with an electric mixer or beater. Beat until it starts to form soft peaks. Serve immediately or store in the refrigerator.
Add the vanilla bean ice cream on top of the cooled brownies, and spread evenly. Place in freeze until ice cream is set, about 45-60 minutes. Remove from freezer and cut the cake.
At this point you can serve and each person can make their own banana split piece by adding their own bananas and toppings of their choice, or you can serve as pictured by drizzling hot fudge and caramel sauce over the ice cream cake.
Make sure fudge and caramel sauce is lukewarm and not hot, so that it doesn’t melt the ice cream.
Place back in freezer for 10-15 minutes to allow ice cream to harden up a bit.
Once the cake is frozen top with bananas, slice each banana into ½ inch slices. Add bananas then top with pineapple & strawberry sauce. Add whipped cream on top of the cake and add cherries if desired.
Serve immediately and enjoy!
Calories: 601kcal | Carbohydrates: 81g | Protein: 7g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 87mg | Sodium: 242mg | Potassium: 430mg | Fiber: 2g | Sugar: 61g | Vitamin A: 900IU | Vitamin C: 4.4mg | Calcium: 194mg | Iron: 1.4mg