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!
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Ingredients
Crust
1 ½cupsgraham cracker crumbs
1 ½tablespoonssugar
6tablespoonsunsalted buttermelted
Cake
6-8vanilla ice cream sandwichescut in half. How many you use will depend on the sizes of the sandwiches.
3cupschocolate ice creamsoftened
2 ½bananascut into slices about 1/4 - 1/2-inch thick
8ouncescrushed pineappledrained
8cupsstrawberry ice creamsoftened (about 1 ½ 48 oz cartons)
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.
Crust
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.
Before bringing the cake out to decorate, make the Stabilized Whipped Cream, and put into a piping bag with a large tip. I used Wilton 4B.
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.
Notes
To soften the ice creams, I removed them from the freezer to sit on the counter for about 7 minutes before I needed to use them, but be mindful of your house temperature, it could be more or could be less. You can also use the microwave in increments of 15 seconds to soften. Unwrap the ice cream sandwiches beforehand and place them on a plate, leaving them on the wrapper. Put the plate into the freezer and cut them in half before ready to use. The sandwiches do not need to be softened.