Banana Split Sundae Ice Cream Cake

Banana Split Sundae Ice Cream Cake takes approximately 45 minutes from beginning to end. This recipe makes 18 servings with 449 calories, 6g of protein, and 22g of fat each. For 86 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. A few people made this recipe, and 18 would say it hit the spot. This recipe from Foodista requires vanillan extract, whipped topping, sugar, and strawberry ice cream. It will be a hit at your Summer event. It works well as a dessert. Overall, this recipe earns a rather bad spoonacular score of 26%. If you like this recipe, take a look at these similar recipes: Banana Split Ice Cream Sundae, Banana Split Ice Cream Cake, and Banana Split Ice Cream Cake.

Servings: 18

 

Ingredients:

Equipment:

Cooking instruction summary:

In a small bowl, combine the graham cracker crumbs and the melted butter. Set aside 1/4 cup of the mixture then press the remainder into the bottom of a 9 x 13 pan. Place the bananas in a single layer over the crust. Spread the softened ice cream on top and smooth. Sprinkle the nuts on the ice cream, then cover with plastic wrap and freeze until firm, about 2 hours. In a medium saucepan, melt the chocolate chips and the remaining 1/4 cup butter and stir until smooth. Add the confectioner's sugar and evaporated milk. Cook, stirring constantly over medium heat until slightly thickened and smooth, about 8 minutes. Remove the pan from the heat and stir in vanilla. Cool the mixture about 30 minutes stirring occasionally. Pour the mixture over the ice cream and freeze until firm, about 1 hour. Spread the whipped topping over the chocolate layer and sprinkle with reserved crumbs. Freeze for at least 4 hours or overnight. Remove from freezer 20 minutes before serving.

 

Step by step:

1. In a small bowl, combine the graham cracker crumbs and the melted butter. Set aside 1/4 cup of the mixture then press the remainder into the bottom of a 9 x 13 pan.

2. Place the bananas in a single layer over the crust.

3. Spread the softened ice cream on top and smooth. Sprinkle the nuts on the ice cream, then cover with plastic wrap and freeze until firm, about 2 hours.

4. In a medium saucepan, melt the chocolate chips and the remaining 1/4 cup butter and stir until smooth.

5. Add the confectioner's sugar and evaporated milk. Cook, stirring constantly over medium heat until slightly thickened and smooth, about 8 minutes.

6. Remove the pan from the heat and stir in vanilla. Cool the mixture about 30 minutes stirring occasionally.

7. Pour the mixture over the ice cream and freeze until firm, about 1 hour.

8. Spread the whipped topping over the chocolate layer and sprinkle with reserved crumbs. Freeze for at least 4 hours or overnight.

9. Remove from freezer 20 minutes before serving.

Nutrition Information:

covered percent of daily need