Banana Split Ice Cream Cake is a fun twist on a summer favorite. With a brownie crust, vanilla ice cream center, bananas, and your favorite sundae toppings.
Thank you to J.M. Smucker Company for sponsoring this post. All opinions stated are my own. #ad #SundaeFundae
You scream I scream we all scream for ice cream. Or banana splits that is. I love summer and all the ice cream I eat during the hot days. My kids do as well. We love to make fun, festive ice cream desserts for those hot summer evenings. What I love about this cake, besides the fact it is even better than the original banana split is that it is so simple to make.
Smucker’s® makes sundae topping shopping so easy. My local King Soopers had all the toppings from pineapple, strawberries, fudge, salted caramel and my favorite, walnuts in syrup, they make creating topping your Banana Split Ice Cream Cake a breeze. Any day can be a #SundaeFundae.
There are two ways to make and serve this cake. You can either make the whole cake as pictured, then serve. Or just make the base with the brownies, ice cream and bananas on top then have each person decorate their piece with their favorite banana split toppings.
So break the traditional ice cream sundae mold and break out this Banana Split Ice Cream Cake. Your friends and family will have a blast making each piece their own with their favorite sundae toppings.
Enjoy! XOXO San
How do you make Banana Split Ice Cream Cake?
Prepare an 8-inch springform pan by spraying with cooking oil. Make brownies according to package directions. If using my homemade brownie recipe, click here for recipe directions and bake for 35-40 minutes. Remove brownies from oven and let them completely cool.
Meanwhile make whipped cream by whisking together with an electric mixer or beater heavy cream, sugar and vanilla. Beat until it starts to form soft peaks. Serve immediately or store in the refrigerator.
Add the vanilla bean ice cream on top of the cooled brownies, and spread evenly. Place in freezer until ice cream is set, about 45-60 minutes.
Remove from freezer and cut the cake.
At this point, you can serve and each person can make their own banana split piece by adding their own bananas and toppings of their choice, or you can serve as pictured by drizzling hot fudge and caramel sauce over the ice cream cake.
Make sure fudge and caramel sauce are lukewarm and not hot so that it doesn’t melt the ice cream.
Place back in freezer for 10-15 minutes to allow ice cream to harden up a bit.
Once the cake is frozen top with bananas, slice each banana into ½ inch slices. Add bananas then top with pineapple & strawberry sauce. Add whipped cream on top of the cake and add cherries if desired.
Serve immediately and enjoy!
Looking for another twist on an ice cream classic? Check out my Sundae Italian Cream Sodas, yum! Also, be sure to check out this delicious Banana Split Cake.
Don’t forget to pin this to your favorite Pinterest board to save for later!
Banana Split Ice Cream Cake
Ingredients
- 1.75 quart vanilla bean ice cream
- 12 maraschino cherries with stems
- 1 box brownie mix
- 4 bananas cut in 1 inch slices
Toppings
- Smucker’s® Pineapple sauce
- Smucker’s® Strawberry sauce
- Smucker’s® Salted Caramel sauce
- Smucker’s® Fudge sauce
- Smucker’s® Walnuts in syrup
Whipped Cream
- 1 cup heavy cream
- 1/4 cup sugar
- 1/2 teaspoon vanilla
Instructions
- Prepare an 8-inch springform pan by spraying with cooking oil. Make brownies according to package directions.
- Meanwhile make whipped cream by whisking heavy cream, sugar, and vanilla together with an electric mixer or beater. Beat until it starts to form soft peaks. Serve immediately or store in the refrigerator.
- Add the vanilla bean ice cream on top of the cooled brownies, and spread evenly. Place in freeze until ice cream is set, about 45-60 minutes. Remove from freezer and cut the cake.
- At this point you can serve and each person can make their own banana split piece by adding their own bananas and toppings of their choice, or you can serve as pictured by drizzling hot fudge and caramel sauce over the ice cream cake.
- Make sure fudge and caramel sauce is lukewarm and not hot, so that it doesn’t melt the ice cream.
- Place back in freezer for 10-15 minutes to allow ice cream to harden up a bit.
- Once the cake is frozen top with bananas, slice each banana into ½ inch slices. Add bananas then top with pineapple & strawberry sauce. Add whipped cream on top of the cake and add cherries if desired.
- Serve immediately and enjoy!
That sounds amazing! Such a refreshing dessert for hot summer days 🙂
This cake totally reminds me of the DQ banana splits.. but this is better and bigger!!