Banana Split Ice Cream Cake

This show-stopper summer dessert is definitely our favorite ice cream cake yet. All of your favorite banana split flavors in one impressive dessert!

  • 180 mins
  • 16 servings
Ingredients

Chocolate-Cookie Crumble

  • 2 9-ounce packages chocolate wafer cookies
  • 1 cup virgin coconut oil, melted
  • ¼ teaspoon kosher salt

Banana Ice Cream

  • ¼ cup coconut oil, melted or liquid
  • 5 ripe bananas
  • 2 13.66-oz cans coconut cream
  • 2 tsp Rodelle Baker’s Extract

Pineapple Ice Cream

  • 10 oz frozen pineapple
  • 1 ½ pints vanilla ice cream

Strawberry Ice Cream

  • 10 oz frozen strawberries
  • 1 ½ pints vanilla ice cream

Whipped Cream Icing

  • 2 cups whipping cream
  • 1 vanilla bean, split and scraped
  • 1/3 cup powdered sugar

Assembly

  • 1¾ cups maraschino cherries (from two 10-ounce jars), drained, patted dry, stems removed, plus more with stems for serving
  • ⅓ cup salted, roasted peanuts, coarsely chopped

Special Equipment: 9" springform pan with extra parchment for pan to increase height.

Uses
Occasions
Directions

Chocolate-Cookie Crumble

  1. Pulse cookies in a food processor until coarsely ground. Transfer to a large bowl and add coconut oil and salt. Mix with your hands until crumbs are coated in oil and mixture resembles wet sand.
  2. Fold large sheets of parchment paper and line circumference of springform pan to increase height of pan at least 2”.
  3. Press 1/3 of cookie crumb mixture into the bottom of springform pan and freeze until ready to use.
  4. Spread out remaining 2/3 of crumb mixture on a parchment-lined rimmed baking sheet in an even layer (do not press).
  5. Freeze crumbs on baking sheet 30 minutes, then crumble into very small pieces with your hands. Freeze until ready to use.

Banana Ice Cream

  1. Preheat oven to 350 degrees Fahrenheit. Coat bananas with coconut oil. Bake on roasting sheet for 10 minutes. Remove from oven and let cool slightly.
  2. Blend cooked bananas, coconut cream and Bakers Extract until smooth. Pour into prepared cookie crumble crust and freeze for at least an hour.

Pineapple Ice Cream

  1. Place frozen pineapple in a blender and process on high until a chunky puree forms.
  2. Add the vanilla ice cream and pulse until combined.
  3. Put into a freezer-proof container until ready to use.

Strawberry Ice Cream

  1. Place frozen strawberries in a blender and process on high until a chunky puree forms.
  2. Add the vanilla ice cream and pulse until combined.
  3. Put into a freezer-proof container until ready to use.

Whipped Cream Frosting

  1. Beat whipping cream in your stand mixer with the whisk attachment until soft peaks form.
  2. Add sugar and vanilla bean, whip until firm peaks form. Refrigerate until ready to use.

Assembly

  1. Remove crust and banana ice cream layers from freezer. Remove retained cookie crumbs from freezer.
  2. Sprinkle 1/2 of available cookie crumbs on top of banana ice cream. Press lightly into the ice cream.
  3. Top with pineapple ice cream – smoothing into an even layer.
  4. Add remaining cookie crumbs on top of pineapple ice cream – press lightly into pineapple ice cream.
  5. Top with strawberry ice cream – smooth the top to be flat.
  6. Freeze 4-6 hours or overnight.
  7. When ready to frost, remove prepared layers from the freezer.
  8. Release the springform pan and remove the ice cream cake from pan and parchment paper.
  9. Frost with prepared whipped cream.
  10. Top with maraschino cherries and garnish with crushed peanuts.
  11. Rest at room temperature for approximately 30-60 minutes before serving.

Do Ahead: Cake can be frosted 1 day ahead; freeze uncovered.

Note: this recipe was based off of a Bon Appetit creation. Visit their recipe here.