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Banana split ice cream cake
A childhood favourite dessert turned into a cake that any adult would love.
YIELDS
6
TO
8
Ingredients
- 4 cups (1 L) Neapolitan ice cream
- 2 bananas, sliced
- 1/4 cup (60 ml) strawberry jam
- 6 to 8 classic ice cream sandwiches
- 1 cup (170 g) semi-sweet chocolate chips
- 2 tablespoons coconut oil
- 1/4 cup (40 g) chopped salted peanuts
- Whipped cream
- Maraschino cherries, to garnish
Directions
- Line a nine- by five-inch loaf pan with plastic wrap so that there is an overhang on all sides and transfer to the freezer to chill. Place the ice cream in the fridge for 10 to 20 minutes to soften slightly.
- Once the ice cream is soft enough to scoop, dollop about a third of the ice cream into the chilled pan and spread it into an even layer. Scatter with half of the bananas and dot with half of the strawberry jam. Gently press three or four of the ice cream sandwiches into a layer on top of the ice cream, cutting the sandwiches to fit, if needed. Repeat these layers ending with a final layer of ice cream.
- Cover the ice cream with the overhanging plastic wrap and transfer it to the freezer to firm up for at least six hours.
- When you’re ready to serve the cake, melt the chocolate chips and coconut oil together over a double boiler or in the microwave in 15-second intervals, stirring frequently until completely melted.
- Retrieve the cake from the freezer, unwrap the top and turn out the cake onto a serving dish. Peel back the rest of the plastic and quickly drizzle or spread the chocolate mixture on top of the cake. Immediately scatter with the peanuts and allow the shell to harden. Top the cake with whipped cream and some maraschino cherries then slice and serve. Enjoy!
