Best Banana Split Ice Cream Cake

Ingredients

4 cup strawberry ice cream 1/3 cup chocolate sauce, chilled 4 cup vanilla ice cream 14 oz canned pineapple 4 cup 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 cornstarch CHOCOLATE SAUCE 1 cup granulated sugar 3/4 cup whipping cream, or evaporated milk 1/2 cup unsweetened cocoa powder 1 tsp vanilla 1 pinch salt

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Preparation
 
Chocolate Sauce: In saucepan, whisk together sugar, shipping 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 cornstarch; 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.

Source: Canadian Living magazine, Apr 95 Presented in article by
Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test
Kitchen

[-=PAM=-] [email protected]

 

 
Servings: 12

 

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