Banana Split Ice-Cream Cake
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Ingredients
4 cups | strawberry ice cream | 1/3 cup | chocolate sauce, chilled | 4 cups | vanilla ice cream | 1 can (14 oz.) | pineapple | 4 cups | chocolate ice cream | 1/2 cup | whipping cream | 1 tbsp. | icing sugar | 1 | banana, sliced |
Strawberry Sauce
1-1/4 cup | frozen strawberries | 3 tbsp. | granulated sugar | 1/2 tsp. | orange rind, grated | 1 tbsp. | orange juice or | | water | 1 tsp. | corn starch |
Chocolate Sauce
1 cup | granulated sugar | 3/4 cup | whipping cream or | | evaporated milk | 1/2 cup | unsweetened cocoa powder | 1 tsp. | vanilla | 1 dash | salt |
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Instructions
Chocolate Sauce:
In saucepan, whisk together sugar, whipping cream, cocoa, vanilla and salt until smooth; cook over medium heat, stirring for 8-10 minutes or until thickened and smooth. Let cool. [Makes 1-1/2 cups.]
Cake:
Let strawberry ice cream stand at room temperature for about 20 minutes or until spreadable; pack evenly into 9-inch springform pan. Pour chocolate sauce over top. Freeze for 15-20 minutes or until firm. Meanwhile, let vanilla ice cream stand at room temperature for about 20 minutes or until softened. Meanwhile, drain pineapple and pure in food processor; mix into vanilla ice cream. Spread over chocolate layer; freeze for 20 minutes or until firm.
Meanwhile, let chocolate ice cream stand at room temperature for 20 minutes or until softened; spread over pineapple layer. Freeze for 20 minutes or until firm. [Cake can be prepared to this point, covered and stored in freezer for up to 3 days.]
Strawberry Sauce:
Meanwhile, in small saucepan, stir together strawberries, sugar and orange rind. Blend orange juice with corn starch; stir into pan and cook, stirring, over medium-high heat for 7-8 minutes or until thickened. Refrigerate until chilled. Whip cream with icing sugar; spread or pipe over top of cake. Remove side of pan; garnish with banana and strawberry sauce. Serve immediately.
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