Best 9 Banana Split Ice Cream Cake Recipes

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Indulge in a delightful culinary journey with our tantalizing Banana Split Ice Cream Cake, an exquisite dessert that combines the classic flavors of a banana split with the richness of ice cream and the decadence of a cake. This frozen masterpiece features layers of moist chocolate cake, creamy banana ice cream, and luscious strawberry ice cream, all enveloped in a velvety whipped cream frosting. Embellished with a vibrant array of banana slices, pineapple chunks, and maraschino cherries, this cake is a feast for both the eyes and the palate. Our curated collection of recipes offers variations to suit every taste, including a gluten-free option for those with dietary restrictions. Get ready to embark on a sweet adventure as you explore the delectable recipes and create your own unforgettable Banana Split Ice Cream Cake.

Check out the recipes below so you can choose the best recipe for yourself!

BANANA SPLIT ICE CREAM CAKE



Banana Split Ice Cream Cake image

This banana split ice cream cake is a great recipe for summer or birthdays.

Provided by DIXIESDAME

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 5h20m

Yield 12

Number Of Ingredients 11

1 pint strawberry ice cream
1 pint chocolate ice cream
1 pint vanilla ice cream
4 medium bananas, divided
1 tablespoon lemon juice
1 cup heavy whipping cream
1 tablespoon white sugar
½ teaspoon vanilla extract
2 tablespoons chopped walnuts
10 maraschino cherries
1 (16 ounce) can chocolate syrup

Steps:

  • Place strawberry ice cream in a refrigerator for about 30 minutes to soften slightly.
  • Slice strawberry ice cream and place in the bottom of a 9x13-inch pan. Freeze until firm, about 45 minutes.
  • Meanwhile, place chocolate ice cream in refrigerator to soften, about 30 minutes.
  • Slice chocolate ice cream and spread over strawberry. Freeze until firm, about 45 minutes.
  • Meanwhile, soften vanilla ice cream in a refrigerator for about 30 minutes.
  • Mash 3 bananas with lemon juice in a large bowl; stir in vanilla ice cream. Spread banana mixture evenly over the chocolate layer. Cover and freeze for at least 3 hours.
  • Mix whipping cream, sugar, and vanilla extract together in a bowl with an electric mixer at medium speed until soft peaks form.
  • Place whipped cream in a decorator bag fitted with a large, 1/2-inch writing tube. Invert ice cream cake from the pan onto a chilled platter. Slice remaining banana on top of cake. Pipe large dollops of whipped cream on top of the banana slices. Sprinkle with chopped walnuts and garnish with cherries. Serve with chocolate syrup.

Nutrition Facts : Calories 337.3 calories, Carbohydrate 50.9 g, Cholesterol 47.1 mg, Fat 14.4 g, Fiber 2.6 g, Protein 3.7 g, SaturatedFat 8.4 g, Sodium 75 mg, Sugar 36.5 g

BANANA SPLIT ICE CREAM CAKE



Banana Split Ice Cream Cake image

Every time they visit, my children and grandkids request this fantastic frozen dessert. It takes time to assemble, but it's worth the effort when I see all those smiling faces. -Gladys M. Abee, McKee, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 11

12 ice cream sugar cones, finely crushed
1/2 cup finely chopped walnuts
6 tablespoons butter, melted
CAKE:
1-3/4 quarts low-fat vanilla frozen yogurt, softened, divided
2 medium ripe bananas, mashed
1 teaspoon banana extract, optional
1 jar (16 ounces) hot fudge ice cream topping
1 cup chopped walnuts
1 cup strawberry ice cream topping
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • In a small bowl, combine the crushed cones, walnuts and butter; press onto the bottom of a greased 9-in. springform pan. , In another small bowl, combine 3 cups yogurt, bananas and extract if desired. Spread over crust. In a small bowl, combine fudge topping and walnuts; spread over yogurt. Cover and freeze for 2 hours or until firm. , Top with remaining yogurt; spread with strawberry topping. Cover and freeze for 8 hours or overnight until firm. Garnish with whipped topping.

Nutrition Facts : Calories 619 calories, Fat 26g fat (11g saturated fat), Cholesterol 33mg cholesterol, Sodium 184mg sodium, Carbohydrate 86g carbohydrate (54g sugars, Fiber 2g fiber), Protein 10g protein.

BANANA-SPLIT ICE CREAM CAKE



Banana-Split Ice Cream Cake image

Despite its all-American name, this no-bake dessert does not contain ice cream. Rather, it features vanilla semifreddo, an Italian frozen custard made with cream, sugar, egg yolks, and gelatin. Easy to slice and slow to melt, it's layered between store-bought chocolate wafers and banana slices and drizzled with caramel.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 5h15m

Number Of Ingredients 12

2 tablespoons plus 1/2 teaspoon pure vanilla extract, divided
2 1/4 teaspoons unflavored gelatin (one 1/4-ounce envelope)
4 large eggs, separated
2 cups granulated sugar, divided
4 cups heavy cream, divided
Scraped seeds from 1 vanilla bean, or 2 teaspoons pure vanilla paste
1 box (9 ounces) chocolate-wafer cookies, such as Nabisco (42 total)
3 to 4 bananas, peeled and sliced crosswise 1/4-inch-thick (about 2 1/2 cups)
16 maraschino cherries, stemmed and halved, plus whole ones for serving
1 tablespoon confectioners' sugar
1/4 teaspoon kosher salt
Chopped walnuts, for serving

Steps:

  • Cake: In a small bowl, combine 2 tablespoons vanilla extract and 2 tablespoons water. Sprinkle with gelatin; let stand 5 minutes. Combine egg yolks and 1/2 cup granulated sugar in a heatproof bowl set over (but not in) a pot of simmering water. Whisk until pale and thickened, about 2 minutes. Whisk in gelatin mixture until dissolved. Transfer mixture to a cool bowl.
  • Beat 2 1/2 cups cream with vanilla seeds on medium‐high speed to stiff peaks. Fold one third of whipped cream into gelatin mixture, then fold gelatin mixture into remaining cream.
  • In a clean mixing bowl, beat egg whites on medium‐high speed to soft peaks. Gradually add 1/2 cup granulated sugar and beat to stiff peaks, 5 to 6 minutes. Fold into cream mixture. (You should have about 9 cups total.)
  • Line a 9‐by‐13‐inch baking pan with plastic wrap, leaving a 4‐inch overhang on all sides. Arrange 18 cookies on bottom of pan, slightly overlapping. Arrange bananas over wafers in a single layer. Spread 4 cups cream mixture on top. Arrange 12 more cookies on top of cream. Fold halved cherries into remaining cream, then spread over cookies. Arrange remaining 12 cookies on top. Wrap in plastic and freeze at least 4 hours and up to 3 days.
  • Caramel: In a small saucepan, stir together remaining 1 cup sugar, 1/4 cup water, and salt. Heat over medium, gently stirring occasionally, until sugar has dissolved and syrup is clear. Cook, without stirring, washing down sides of pan with a wet pastry brush a few times to prevent crystals from forming, until syrup comes to a boil. Continue to cook, gently swirling pan occasionally, until syrup is dark amber, 8 to 10 minutes.
  • Remove caramel from heat; carefully pour in 1/2 cup cream (it will bubble). Stir in remaining 1/2 teaspoon vanilla until smooth. Let cool completely. Sauce can be refrigerated in an airtight container up to 2 weeks; reheat in microwave or a small pot before serving.
  • Assembly: Remove cake from freezer; invert onto a platter, using plastic to pull out (if it's sticking, rub sides and bottom of pan with a warm, moist kitchen towel to loosen). Remove plastic; if desired, trim cake edges. Drizzle with 1/2 cup caramel. Beat remaining 1 cup heavy cream with confectioners' sugar on medium‐high speed to stiff peaks; dollop over cake. Sprinkle with chopped walnuts and whole cherries; serve immediately with remaining caramel on the side.

BANANA SPLIT ICE CREAM CAKE



Banana Split Ice Cream Cake image

Provided by Katie Lee Biegel

Categories     dessert

Time 6h30m

Yield 10 to 12 servings

Number Of Ingredients 6

1 pint vanilla ice cream
1 chocolate pound cake
1 banana, thinly sliced
3 tablespoons chopped peanuts
1/2 cup thinly sliced strawberries
For serving: hot fudge, whipped cream and maraschino cherries

Steps:

  • Let the ice cream sit at room temperature for a few minutes to soften. Line a loaf pan with plastic wrap so that it hangs over the edges.
  • Using a serrated knife, slice the pound cake horizontally into thirds. Place the top layer of the cake in the bottom of the pan cut-side up. Spread half of the ice cream on top, cover with the banana slices and sprinkle with half of the peanuts. Top with the middle layer of cake. Repeat with the remaining ice cream, followed by the strawberries and remaining peanuts. Top with the bottom layer of cake. Wrap tightly with plastic. Freeze at least 6 hours and up to overnight.
  • Remove the cake from the freezer 15 minutes before serving. Turn the cake out of the pan, remove the plastic wrap and use a serrated knife to cut into slices. Serve drizzled with hot fudge and topped with a dollop of whipped cream and a cherry.

BANANA SPLIT ICE CREAM CAKE



Banana Split Ice Cream Cake image

Each of this elegant ice-cream dessert's layers must freeze solid before the next is added. Dont rush the freezing time or the layers will run together.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 10

2 pints chocolate ice cream
3 medium bananas (about 1 1/4 pounds)
2 teaspoons milk
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 recipe Hot Fudge Sauce for Banana Split Ice Cream Cake, room temperature
1 pint vanilla ice cream
1 cup walnuts, coarsely chopped
2 tablespoons cold water
Cooking spray

Steps:

  • Place a circle of parchment in the bottom of an 8-by-3-inch springform pan. Lightly coat bottom of pan with cooking spray to adhere parchment; set aside. Chill pan in freezer for 30 minutes.
  • Beat 1 1/2 pints chocolate ice cream in the bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes. Using a small offset spatula or a spoon, spread the ice cream evenly on the bottom and up the sides of the springform pan. Work quickly, or the ice cream will not stay on the sides very long. If the ice cream starts to fall, return ice cream-lined pan to freezer for 10 minutes, and then finish lining. Transfer ice cream-lined pan to freezer until hardened, about 45 minutes.
  • In the bowl of a food processor combine 2 bananas, milk, 1/4 cup sugar, and vanilla. Process 30 seconds or until smooth, and add remaining banana. Pulse until there are only small pieces of banana, about the size of peas. Transfer mixture to a bowl, and set aside.
  • Remove the pan from the freezer, and spread half, about 3/4 cup, of the banana mixture into the bottom of the chocolate ice cream-lined pan. Return to the freezer until hardened, about 2 hours. Cover the remaining banana mixture with plastic wrap, and refrigerate. When hardened, remove the pan from the freezer; ladle 1 cup room-temperature Hot Fudge Sauce over the banana layer. Return to the freezer until hardened, about 15 minutes. Set aside the remaining fudge sauce to serve with the finished bombe, or store in a plastic container in the refrigerator for up to 1 week.
  • Soften vanilla ice cream as above. Remove pan from the freezer, and add 1 cup softened vanilla ice cream, using a small offset spatula or spoon to spread it evenly. Return pan to freezer, and let ice cream harden, about 1 hour. The remaining soft vanilla ice cream can be returned to its container and stored in the freezer; it will soften quickly when you need it again.
  • Preheat the oven to 350 degrees. Spread the walnuts evenly on a baking pan, and toast them in the oven, about 7 minutes, until fragrant and lightly golden. Remove from the oven, and let cool. In a medium nonstick saute pan, combine remaining 1/4 cup sugar and water. Stir over medium-high heat until sugar is dissolved; stop stirring, and let boil. The sugar will begin to caramelize in the pan; you can pick up the pan and slightly swirl the sugar to allow for even caramelizing. Let the caramel turn to a dark golden brown, about 5 minutes, and immediately add the nuts to the pan. Turn off the heat. Using a wooden spoon, stir the nuts in the caramel to coat them evenly. Transfer the nuts directly onto a Silpat baking mat (a French nonstick baking mat), and spread them into an even layer. Let cool; break into small pieces.
  • Remove ice cream mold from freezer, and sprinkle an even layer of nuts over vanilla layer. Remove banana mixture from the refrigerator, and spread the remaining 3/4 cup over the nuts. Quickly return mold to the freezer, and let chill. When banana layer has hardened, about 2 hours, resoften the remaining cup of vanilla ice cream and spread evenly with small offset spatula or spoon.
  • When vanilla ice cream has hardened, soften the remaining cup of chocolate ice cream; remove mold from freezer. Add final layer of chocolate ice cream, spreading it all the way to the edges and smoothing the top. If chocolate ice cream extends above the inside rim of the mold, run your finger around the top of the inside of the rim to give a clean edge. Cover with plastic wrap, and place in freezer to chill, about 4 hours, or overnight. When ready to serve, remove mold from freezer, and dip in very hot water for a few seconds. Unlatch the ring, and gently pull away from the bombe. Using a parchment bottom allows the bombe to slide off the pan base. Transfer bombe to cutting board. Using a sharp knife, slice the bombe into wedges, and serve.

BANANA SPLIT ICE CREAM CAKE



Banana Split Ice Cream Cake image

Get set to impress with this ice cream cake with all of the familiar flavors and textures you'd find in a banana split, like a caramel banana jam, maraschino cherries suspended in vanilla ice cream, and a heavy hand of crushed peanuts sprinkled on top.

Provided by Alison Roman

Categories     Cake     Chocolate     Dessert     Kid-Friendly     Frozen Dessert     Banana     Summer     Bon Appétit     Tree Nut Free     Soy Free     Small Plates

Yield 16 Servings

Number Of Ingredients 18

Chocolate-Cookie Crumble:
2 (9-ounce) packages chocolate wafer cookies
1 cup virgin coconut oil, melted
1/4 teaspoon kosher salt
Caramel-Banana Jam:
3/4 cup sugar
4 large ripe bananas (about 1 1/2 pounds), cut into 2" pieces
1/4 cup heavy cream
1/4 teaspoon kosher salt
Assembly:
5 pints vanilla ice cream, softened at room temperature 10 minutes, divided
1 3/4 cups maraschino cherries (from two 10-ounce jars), drained, patted dry, stems removed, plus more with stems for serving
2 1/4 teaspoons powdered unflavored gelatin (from one 1/4-ounce envelope)
1/2 cup sugar
3 cups heavy cream
1/3 cup salted, roasted peanuts, coarsely chopped
Special equipment:
A 9" springform pan

Steps:

  • Chocolate-Cookie Crumble:
  • 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.
  • Press 2 cups cookie crumbs into the bottom of springform pan and freeze until ready to use. Spread out remaining crumbs on a parchment-lined rimmed baking sheet in an even layer (do not press). Freeze crumbs on baking sheet 30 minutes, then crumble into very small pieces with your hands. Freeze until ready to use.
  • Caramel-Banana Jam:
  • Bring sugar and 1/4 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally, until caramel is a deep amber color, 8-10 minutes. Reduce heat to low and add bananas a few pieces at a time, stirring between additions. Add cream and salt and cook, stirring often, until bananas are almost entirely broken down (only a few chunks should remain), about 5 minutes. Transfer to a medium bowl and let cool.
  • Assembly:
  • Mix 2 1/2 pints ice cream in a large bowl with a wooden spoon until it resembles thick cake batter (it should be soft but not melted). Fold in 1 1/2 cups cookie crumble with a rubber spatula and scrape into pan with cookie crust; smooth top. Sprinkle 1 cup cookie crumble over ice cream, pressing lightly to adhere. Working quickly, scrape caramel-banana jam over cookie crumble and spread evenly. Top caramel with 1 cup cookie crumble. Freeze 20 minutes.
  • Mix remaining 2 1/2 pints ice cream in the same bowl to cake-batter consistency. Fold in 1 3/4 cups cherries. Scrape into pan over cookie crumble and smooth top (it may come up over the edge of the pan). Top with remaining cookie crumble. Freeze cake until frozen, about 3 hours (or overnight).
  • Sprinkle gelatin over 1/2 cup water in a small saucepan. Let sit 5 minutes to soften. Add sugar and bring to a bare simmer, stirring to dissolve gelatin and sugar. Let cool slightly, then transfer to a large bowl and whisk in cream. Beat to medium peaks.
  • Unmold cake (run a knife around the edge to help release, if needed) and transfer to a platter. Spread threequarters of whipped cream over sides and top of cake. Use remaining whipped cream to create dramatic height, swirling decoratively. Top with nuts and cherries with stems. Freeze cake at least 2 hours before serving. Slice with a warm knife.
  • Do Ahead
  • Cake can be frosted 1 day ahead; freeze uncovered.

BANANA SPLIT ICE CREAM CAKE RECIPE - (4.3/5)



Banana Split Ice Cream Cake Recipe - (4.3/5) image

Provided by Nicole S

Number Of Ingredients 11

CAKE:
12 ice cream sugar cones, finely crushed
1/2 cup finely chopped walnuts
6 T butter, melted
1-3/4 quarts vanilla frozen yogurt, softened, divided
2 medium ripe bananas, mashed
1 teaspoon banana extract, optional
1 jar (16 ounces) hot fudge ice cream topping
1 cup chopped walnuts
1 cup strawberry ice cream topping
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • 1. In a small bowl, combine the crushed cones, walnuts and butter; press onto the bottom of a greased 9-in. springform pan. 2. In another small bowl, combine 3 cups yogurt, bananas and extract if desired. Spread over crust. In a small bowl, combine fudge topping and walnuts; spread over yogurt. Cover and freeze for 2 hours or until firm. 3. Top with remaining yogurt; spread with strawberry topping. Cover and freeze for 8 hours or overnight until firm. Garnish with whipped topping.

BANANA SPLIT ICE CREAM CAKE



Banana Split Ice Cream Cake image

This creation was inspired by my love of angel food cake with strawberries, and my fond memories of making hundreds of banana splits when I worked for Zarda Dairy back in the 70's. Sometimes I even serve it without the ice cream topping and add a couple of ripe bananas to the strawberry mix.

Provided by Karen Petree

Categories     Cakes

Time 4h45m

Number Of Ingredients 18

CAKE LAYER
1 box angel food cake mix
1 can(s) crushed pineapple (20 oz)
2/3 c chopped nuts (i used walnuts)
STRAWBERRY LAYER
1 box strawberry banana jello (small)
1 bag(s) frozen strawberries (16 oz)
1/2 c boiling water
ICE CREAM LAYER
1 can(s) sweetened condensed milk
1 pt heavy whipping cream
1 box instant banana pudding
2 tsp vanilla bean paste
OPTIONAL
1-3 bananas can be added to the cake or the ice cream mixture
chocolate syrup
whipped cream
maraschino cherries

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Combine dry cake mix with entire can of crushed pineapple and nuts in a mixing bowl. Mix on medium speed for one minute.
  • 3. Pour batter into a 9x13 cake pan (ungreased). Bake for 35 minutes, or until dark golden brown. Remove from oven and let cool completely.
  • 4. Poke a generous number of holes in the cooled cake to the bottom of the pan (I used the handle of a wooden spoon).
  • 5. For the strawberry layer, add the boiling water and jello mix in a blender and blend. Add the strawberries and puree. Pour this mixture over the top of the cake.
  • 6. Put the cake in the freezer for 2 hours (you can skip this part if you're in a hurry and don't mind the strawberry mixing in with the next layer).
  • 7. For the ice cream layer, add the vanilla, sweetened condensed milk, heavy whipping cream, and banana jello to the blender and blend for 15 seconds or so. Spread this mixture over the cake and return to the freezer.
  • 8. Cut and serve frozen, or partially thawed (I prefer frozen). Top with whipped cream, chocolate syrup, and a cherry (if desired).

BANANA SPLIT ICE-CREAM CAKE



Banana Split Ice-Cream Cake image

Wow! This is delicious! The frozen bananas seem to have a concentrated flavor, which blends perfectly with the chocolate, caramel, and vanilla! It was a huge hit with our church life group!

Provided by Cindy Ferguson

Categories     Other Desserts

Time 15m

Number Of Ingredients 8

18 ice cream sandwiches
1 jar(s) hot fudge sauce
1 jar(s) caramel or butterscotch sauce
4-6 large bananas, sliced lengthwise
1 pkg heath english toffee pieces
1 can(s) real whipped cream
1 pkg nut topping
1 jar(s) marischino cherries, chopped (optional)

Steps:

  • 1. Line the bottom of a deep rectangular pan with ice-cream sandwiches. Cut to fit the fan.
  • 2. Spread hot fudge sauce over ice-cream sandwiches. Reserve 1-2 tablespoons.
  • 3. Place banana slices over hot fudge. (If you are using cherries, drop them over bananas.)
  • 4. Drizzle caramel sauce over bananas. Reserve 1-2 tablespoons.
  • 5. Sprinkle half of the Heath pieces over the caramel sauce.
  • 6. Place remaining ice-cream sandwiches over Heath pieces. Cut to fit the pan.
  • 7. Drizzle reserved hot fudge and caramel sauces over ice-cream bars.
  • 8. Freeze for several hours.
  • 9. Right before serving, top the dessert with real whipped cream. Sprinkle the other half of the Heath pieces on top. Sprinkle nut topping over whipped cream, too.

Tips:

  • Choose ripe bananas. Riper bananas have a sweeter flavor and will blend more smoothly.
  • Use high-quality ice cream. The better the ice cream, the better the cake will be.
  • Freeze the ice cream cake for at least 4 hours before serving. This will allow the cake to set and make it easier to slice.
  • Decorate the cake with your favorite toppings. Some popular options include whipped cream, chocolate chips, sprinkles, and chopped nuts.
  • Serve the cake immediately after decorating. The ice cream will start to melt if it sits out for too long.

Conclusion:

This banana split ice cream cake is a delicious and easy-to-make dessert that is perfect for any occasion. It is sure to be a hit with family and friends. With its creamy, sweet flavor and colorful toppings, this cake is a feast for the senses. So next time you are looking for a special dessert, give this banana split ice cream cake a try. You won't be disappointed.

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