This No-Bake Banana Split Ice Cream Cake is the ultimate summer dessert. Layers of Neapolitan ice cream, caramelized bananas, rich chocolate ganache, and a whipped cream topping come together in a nostalgic, show-stopping treat. Perfect for warm days, this cake requires just 30 minutes of active time before chilling in the freezer for a few hours, making it an easy yet impressive dessert to serve at any gathering. Top with sprinkles and maraschino cherries for a classic finish.
ingredients
Caramelized Bananas
Chocolate Ganache
Whipped Cream
Assembly
directions
Chocolate pie crust: you can substitute the chocolate pie crust with 1½ cups of chocolate cookie crumbs or crumbled cookies.
Melt butter over medium heat in a frying pan. Add bananas in a single layer, then sprinkle with sugar and salt. Cook for 6-8 minutes, turning them halfway through. Remove from the heat and set aside.
Add chocolate chips and vanilla to a small mixing bowl. Warm the cream in a small saucepan over medium heat. As soon as it begins to simmer, pour the cream over the chocolate. Allow to sit for 2 minutes to melt the chocolate. Stir until the ganache is completely smooth, then set aside
Line a loaf tin with plastic wrap, leaving excess to cover the top of the ice cream cake. Divide the Neapolitan ice cream into its separate flavours.
Note: while a classic banana split uses Neapolitan ice cream, feel free to use any combination of flavors instead
Arrange half the caramelized bananas in the bottom of the loaf pan. Press them down into an even layer. Top with the chocolate ice cream, and smooth it out. Spread half the ganache over the ice cream, then sprinkle with half the crumbled chocolate pie crust. Repeat with a layer of vanilla ice cream, ganache, and chocolate pie crust. Finish with the final layer of ice cream, then arrange the remaining caramelized bananas on top. Wrap the the ice cream cake, press it down with a spatula, and place in the freezer for 3-4 hours, until firm.
Meanwhile, whip the heavy cream in a medium bowl, or stand mixer bowl, until soft peaks form. Sprinkle in the sugar and add the vanilla, and continue to whisk until the whipped cream has stiff peaks. Place in the fridge to keep cold.
Once the cake is firm, spread whipped cream all over the sides and top of the cake to create a thin layer of whipped cream, covering the entire cake. Dollop any remaining whipped cream on top and spread it out, creating divots and ridges to hold toppings. Arrange sliced bananas on top then return the cake to the freezer until the whipped cream is set, about 2 hours
To serve, top the cake with sprinkles and cherries, slice, and enjoy.
