Banana Split Ice Cream Cake: Ice cream sandwiches surround the outside with layers of chocolate and strawberry ice cream, with bananas, pineapple, and strawberry sundae toppings in the middle. Top it all off with whipped cream and cherries, and it’s the perfect summertime treat!
We are well into summer, and this time of year just screams ice cream to me. Banana splits were something that never really excited me as a kid. I preferred my strawberry sundaes.
SAVE THIS BANANA SPLIT ICE CREAM CAKE TO YOUR FAVORITE PINTEREST BOARD!
But this cake…oh, this cake. It has all the flavors of a classic banana split, but it’s better! It was a huge hit with my family, and I know it will be with yours, too!
This cake was surprisingly easy to put together; just make sure you make it the day before you want to serve it because each layer needs to set. The entire cake will have to freeze overnight which makes it the perfect make-ahead dessert.
Banana Split Cake Ingredients
Make sure you have room in your freezer to store plenty of ice cream for this recipe! Here’s what you need to make this tasty cake:
For the crust
- 1 ½ cups graham cracker crumbs
- 1 ½ tablespoons of sugar
- 6 tablespoons unsalted butter, melted
For the Cake
- 6-8 vanilla ice cream sandwiches (cut in half) – how many will depend on the size of the sandwiches
- 3 cups chocolate ice cream, softened
- 2 ½ bananas cut into slices
- 8 ounces of crushed pineapple, drained
- 8 cups of strawberry ice cream (about 1 ½ 48-ounce cartons)
- Full recipe of Stabilized Whipped Cream (or 1 container of Cool Whip)
- 1 banana, sliced lengthwise and cut into half moons
- ½ cup pineapple tidbits, drained
- 1/3 cup of strawberry sundae topping
Your favorite banana split toppings: chocolate syrup, hot fudge sauce, caramel sauce, whipped cream, maraschino cherries, chopped nuts.
How to make Banana Split Ice Cream Cake
Start with a 10-inch springform cake pan. Spray the sides of the pan with cooking spray so that the parchment will adhere to it. Use a parchment circle for the bottom of the pan, then cut parchment paper into 2-inch strips to line the sides. You can also use a single 2-inch-wide strip that is 33 inches long.
Add the graham cracker crust: Mix graham cracker crumbs and sugar in a medium bowl. Add melted butter and mix until well combined. Pour the crumb mixture into the pan and press into the bottom of the pan to form an even layer, then freeze to harden for 30 minutes.
Assembling the Cake
Next, cut those ice cream sandwiches in half and place them cut-side down around the edges of the pan.
Place the softened chocolate ice cream on top of the graham cracker crust, then smooth it with an offset spatula or the back of a spoon. Top with a layer of banana slices, then gently spread the drained crushed pineapple over the banana slices. Freeze for at least 30-45 minutes.
Next, remove the cake from the freezer and spread 8 cups of softened strawberry ice cream over the pineapple layer, covering the tops of the ice cream sandwiches. At this point, freeze the undecorated cake overnight.
Banana Split Cake Toppings
Remove the ice cream cake from the springform pan. After it’s removed from the pan, turn it right side up. (More detailed directions are in the recipe card).
Slice the remaining banana lengthwise, then into half-moons and gently mix with the ½ cup of pineapple topping.
Pipe the whipped cream along the outer circle of the cake top. Sprinkle with nuts (if desired) and top with cherries.
Spoon the banana/pineapple mixture in a circle, leaving room to add the strawberry sundae topping in the center. Return the cake to the freezer for at least 30 minutes before serving.
To slice the cake, use a large, hot knife. Clean it off in between cuts to allow for clean slices. If desired, drizzle with chocolate syrup or hot fudge sauce before serving.
TA-DA! I think this must be one of the most magnificent creations I’ve ever made. It was spectacular on the outside, but even more exciting to see the layers when I cut into it.
Thanks to Brown Eyed Baker for her tips and tricks on putting this cake together!
- To soften the ice cream, I removed the containers from the freezer to sit on the counter for about 7 minutes before I needed to use them. Your house temperature might change this time a few minutes in either direction. You can also use the microwave and soften the cartons in increments of 10 seconds until soft. But no longer than 10 seconds – you don’t want soup!
- Ice cream sandwiches don’t need to soften first. Remove them from the freezer, unwrap them, cut them in half, then return the sandwiches to the freezer until you’re ready to use them.
- To slice, use a large hot knife. I found it easiest to submerge the blade in hot water and then wipe it off between cuts to allow for clean slices.
How to store leftover Banana Split Ice Cream Cake
Store leftovers in the freezer. It’s probably easiest to store this in a large freezer-safe container (like an old ice cream bucket) or cut it into individual slices and store it that way. Depending on the toppings, this cake will last 1-2 weeks in the freezer!
Try these yummy banana recipes next time:
If you love banana splits, you might also enjoy these tasty banana treats:
- This Easy Homemade Banana Pudding is so much better than store bought with layers of Nilla Wafers, a creamy banana pudding, and fresh whipped cream.
- Banana Tres Leches Cake is a three milk cake made next level with the addition of bananas in the cake and toasted coconut on top.
- This Banana Cake with Cream Cheese Frosting is my all-time FAVORITE cake and the want I want every birthday, so I’ll make it myself.
- You’ve had a Pineapple Upside-Down Cake, but have you had a Peanut Butter Upside-Down Banana Cake? You’ll love the peanut butter cake topped with caramelized bananas. It’s a cake Elvis would have loved!
- Banana Pudding Dream Bars are one of my favorites in all of my no bake Dream Bar recipes. The Oreo cookie crust, banana cheesecake, pudding fresh bananas and whipped topping make this showstopper dessert perfect for any occasion.
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Banana Split Ice Cream Cake
- 1 ½ cups graham cracker crumbs
- 1 ½ tablespoons sugar
- 6 tablespoons unsalted butter melted
- 6-8 vanilla ice cream sandwiches cut in half. How many you use will depend on the sizes of the sandwiches.
- 3 cups chocolate ice cream softened
- 2 ½ bananas cut into slices about 1/4 – 1/2-inch thick
- 8 ounces crushed pineapple drained
- 8 cups strawberry ice cream softened (about 1 ½ 48 oz cartons)
- Full recipe of Stabilized Whipped Cream Can also use Cool Whip, if desired.
- 1 banana sliced lengthwise and cut into half moons
- ½ cup pineapple tidbits drained
- ⅓ cup strawberry sundae topping
- ⅓ cup chopped peanuts if desired
- 12 maraschino cherries
- chocolate syrup
- Spray the sides and bottom of the springform pan with cooking spray.
- Cut a circle in some parchment paper by placing the 10-inch springform pan on top and trace around it. Place the circle into the bottom of the pan.
- Cut a 2-inch strip or strips in the parchment so that the final length is about 33 inches to line the side of the pan.
- In a medium bowl, mix together the graham cracker crumbs and sugar. Add the melted butter and mix until well combined.
- Pour the crumb mixture into the pan and flatten so that the bottom is completely covered. Place into the freezer to harden for 30 minutes.
Assembling the Cake
- Place the ice cream sandwich halves cut side down against the side of the pan.
- Working quickly, place the chocolate ice cream on top of the graham cracker crust and smooth with the back of a soup spoon.
- Top with a single layer of the 2 ½ sliced bananas. Gently spread the drained, crushed pineapple over the banana slices. Place the cake into the freezer for at least 30 – 45 minutes.
- Remove from freezer and spread 8 cups of the softened strawberry ice cream over the pineapple layer. Place into the freezer overnight – the longer the better.
To Remove the cake
- Place the springform pan upside down onto a plate or cutting board. Wrap two damp hot kitchen towels around the pan and allow to sit for about 15 seconds or so until the pan can easily be removed from the pan.
- Put a cake plate or serving plate up against the crust and gently flip the cake with cutting board (plate, whatever you’ve used) so that it is now right side up.
- Slice the remaining banana lengthwise and then into half-moons and mix with the 1/2 cup drained pineapple tidbits.
- Starting from the outside, pipe the stabilized whipped cream, sprinkle with nuts, if using, and top with cherries. Spoon the banana pineapple mixture in a circle leaving room for the ⅓ cup of strawberry sundae topping in the middle.
- Return to freezer for at least 30 minutes before serving.
- To slice, use a large hot knife. I found it easiest to submerge the knife in hot water and then wipe it off between cuts to allow for clean slices.
- Serve drizzled with chocolate syrup, if desired.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SunsOutSpoonsOut #CollectiveBias
This post was originally published 7/15/2015, and has been updated in format and with pictures on 6/2/23.
We don’t have a local homemade ice cream shop close to us here in Phoenix, so I found myself staring at the freezers in Walmart the other day when it came to me – create a banana split ice cream cake using Blue Bunny ice cream! I knew the family would love it.
It was easy to put together, just make sure you make it the day before you want to serve it because each layer needs to set and the entire cake will have to freeze overnight.
You’re going to start with a 10-inch springform pan. Spray the sides of the pan with cooking spray so that the parchment will adhere to it.
I rate everything I make on a scale of 1 -4 and this Banana Split Ice Cream Cake earned 4 rolling pins!
It was delicious and all the flavors of a banana split were definitely in there.
Feel free to add more or less of the sundae toppings, change the flavors of the ice cream and add other things to make it all your own.