It’s your favorite ice cream parlor treat, in cake form.
Becky Low shares how to put together this sweet ice cream treat.
Banana Split Ice Cream Cake
1 ½ cups crushed Shortbread Cookies (see below)
3 tablespoon butter, melted
2 small bananas
1 teaspoon pineapple juice or lemon juice
1 ½ cups chopped strawberries
¼ cup hard shell chocolate ice cream topping
½ cup pineapple ice cream topping
1 ½ quarts strawberry ice cream
1 ½ quarts vanilla or chocolate ice cream
2 cups whipping cream
Maraschino cherries, garnish
½ cup chopped peanuts
Chocolate syrup, optional
Place ice cream in refrigerator to temper and soften while preparing other ingredients (don’t melt it).
Mix together crushed cookies and melted butter; press into bottom of a 9-inch springform pan. Freeze 10-15 minutes.
Peel and slice bananas, toss with lemon or pineapple juice and set aside. Chop strawberries and set aside.
Shake hard shell ice cream topping well, drizzle over frozen crust and allow allow harden. Arrange bananas over crust, spread with pineapple topping. Stir softened strawberry ice cream and spread over pineapple; gently press ice cream into pan using the back of a spoon. Top with chopped strawberries. Stir softened vanilla ice cream and spread over strawberries; gently press vanilla ice cream into pan. Cover with plastic wrap and freeze until solid (4-5 hours to overnight).
Place ice cream cake in refrigerator for 10-20 minutes to soften “slightly.” While ice cream is softening, whip cream until stiff peaks forms. Remove cake from refrigerator, remove sides of springform pan. Spread whipped cream over top of cake. Cut into slices; top slices with maraschino cherries and sprinkle with nuts. Drizzle with optional chocolate syrup. Serves 16
Commercial shortbread cookies maybe used, or make your own and use some for dunking in hot chocolate!
Classic Shortbread Cookies
2 cups flour
¼ teaspoon salt
½ cup powdered sugar
1 cup butter (2 sticks), room temperature
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Line large baking sheet with parchment paper, set aside.
Combine flour, salt, and sugar in mixing bowl or food processor. Jog to mix. Cut room temperature butter into pats, add to flour mixture and mix until ingredients almost blended. Add vanilla and continue to mix until dough forms a ball.
Flatten dough into a disk and refrigerate 10 minutes. Roll out on a lightly floured surface to ¼-inch thick. Cut into squares or using a cookie cutter, into rounds. Place on prepared pan.
Bake 13-15 minutes or until lightly brown and crisp. Remove from oven and cool on baking sheet 5 minutes; remove cookies to cooling rack to finish cooling. Excellent served with hot cocoa.
Makes 20-24 cookies
Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to
www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV.
For nutrition research go to www.nationaldairycouncil.org.