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Banana Split Ice Cream Cake


Banana Split Ice Cream Cake



For the Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter

For the Ice Cream Layers:

  • 1 quart vanilla ice cream, softened
  • 1 quart strawberry ice cream, softened
  • 1 quart chocolate ice cream, softened

For the Toppings:

  • 2 bananas, sliced
  • 1 cup fresh strawberries, hulled and sliced
  • 1/2 cup mini chocolate chips
  • 1/2 cup chopped pecans
  • Chocolate syrup
  • Caramel syrup
  • Whipped cream (optional)


  1. Prepare the Crust:
    • In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are fully coated.
    • Press the mixture evenly into the bottom of a 9-inch springform pan.
    • Freeze for at least 30 minutes to set.
  2. Assemble the Ice Cream Layers:
    • Spread the softened vanilla ice cream over the crust in an even layer. Freeze for 30 minutes.
    • Spread the softened strawberry ice cream over the vanilla layer. Freeze for another 30 minutes.
    • Spread the softened chocolate ice cream over the strawberry layer. Freeze until firm, at least 2 hours.
  3. Add the Toppings:
    • Once the ice cream cake is firm, remove it from the springform pan and place it on a serving platter.
    • Arrange the sliced bananas and strawberries on top of the ice cream cake.
    • Sprinkle with mini chocolate chips and chopped pecans.
    • Drizzle generously with chocolate syrup and caramel syrup.
    • Optionally, add dollops of whipped cream around the edges or on top for extra decoration.
  4. Serve:
    • Slice and serve immediately, or keep in the freezer until ready to serve.

Enjoy your delicious and visually stunning banana split ice cream cake!


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