Banana Split Ice Cream Cake

A Fun & Decadent Dessert

Bring the classic flavors of a banana split into cake form with this Banana Split Ice Cream Cake! Layers of ice cream, bananas, chocolate, and whipped topping make it a show-stopping dessert perfect for birthdays, summer gatherings, or any celebration that calls for indulgence.

Ingredients

For the Base:

1 chocolate or vanilla cake layer (9-inch round or 9x13-inch pan, homemade or store-bought)

For the Ice Cream Layers:

1 pint vanilla ice cream, slightly softened
1 pint strawberry ice cream, slightly softened
1 pint chocolate ice cream, slightly softened

For the Topping:

2–3 ripe bananas, sliced
1 cup whipped topping (Cool Whip or homemade)
1/4 cup chocolate syrup or hot fudge
1/4 cup crushed pineapple (optional)
Chopped nuts or maraschino cherries for garnish

Instructions

1. Prepare the Cake Base

Place the cake layer in a 9-inch round or 9x13-inch pan lined with parchment paper for easy removal.

2. Layer the Ice Cream

Spread the vanilla ice cream evenly over the cake base.
Add the strawberry ice cream layer on top and smooth.
Add the chocolate ice cream layer and smooth again.

3. Add Banana Slices

Arrange banana slices evenly over the top ice cream layer.

4. Freeze the Cake

Cover with plastic wrap and freeze for at least 2–3 hours, or until firm.

5. Add Whipped Topping & Drizzle

Spread whipped topping over the frozen cake. Drizzle with chocolate syrup or hot fudge. Sprinkle crushed pineapple, chopped nuts, and garnish with maraschino cherries.

6. Final Freeze & Serve

Freeze for another hour to allow the layers to set fully. Slice with a warm knife for clean cuts and serve immediately.

Pro Tips for the Perfect Banana Split Ice Cream Cake

Banana Freshness: Toss banana slices in a little lemon juice to prevent browning.
Layering: Slightly soften ice cream for easier spreading between layers.
Presentation: Pipe whipped topping around the edges and add extra cherries on top for a professional look.
Flavor Boost: Add a layer of crushed cookie crumbs or chocolate chips between ice cream layers for added texture.

Why You’ll Love This Cake

This cake brings all the classic flavors of a banana split into one indulgent dessert. It’s creamy, fruity, chocolatey, and perfect for parties or summer treats. Kids and adults alike will love it!

Serving Suggestion:
Serve slices with extra chocolate syrup or hot fudge, a scoop of ice cream on the side, and a cherry on top for the ultimate banana split experience.

OTHER RECIPES

Try this great ice cream cake recipe !

INGREDIENTS

4 cups strawberry ice cream
1/3 cup Strawberry Sauce, chilled
1/3 cup Chocolate Sauce, chilled
4 cups vanilla ice cream
14 ounces canned pineapple
4 cups chocolate ice cream
1/2 cup whipping cream
1 tablespoon confectioners' sugar
1 banana, sliced

INSTRUCTIONS

Prepare sauces and let cool before preparing 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 to 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.

Whip cream with confectioners' sugar; spread or pipe over top of cake.

Remove side of pan; garnish with banana and Strawberry Sauce. Serve immediately.

Freeze for 20 minutes or until firm.

Strawberry Sauce:

1 1/4 cups frozen strawberries
3 tablespoons granulated sugar
1/2 teaspoon orange rind, grated
1 tablespoon orange juice or water
1 teaspoon cornstarch

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.

Chocolate Sauce:

1 cup granulated sugar
3/4 cup whipping cream or evaporated milk
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt

In saucepan, whisk together sugar, whipping cream, cocoa, Vanilla extract and salt until smooth; cook over medium heat, stirring for 8 to 10 minutes or until thickened and smooth.

Let cool. The ice cream cake recipe is ready...nice !

basic-ice-cream-cake-recipe.

Banana Split Ice Cream Cake Video :

Ice Box Cafe Peanut Butter Ice Cream Cake

Ice Box Cafe Peanut Butter Ice Cream Cake

No-Bake, Decadent & Easy

If you’re a peanut butter lover, this Ice Box Cafe Peanut Butter Ice Cream Cake is the ultimate treat. Creamy peanut butter ice cream layered with chocolate, whipped topping, and crunchy cookie or brownie layers makes it a show-stopping dessert. The best part? It’s a no-bake ice box-style cake, so it’s simple to assemble and perfect for hot days or last-minute celebrations.

Ingredients

For the Base:

1 chocolate cookie crust or brownie layer (9-inch round or 9x13-inch pan)

For the Peanut Butter Ice Cream Layer:

1 pint peanut butter ice cream, slightly softened

For the Chocolate Ice Cream Layer:

1 pint chocolate ice cream, slightly softened

For the Topping:

1 cup whipped topping (Cool Whip or homemade)
1/4 cup peanut butter, melted or softened
1/4 cup chocolate syrup or hot fudge
Optional: chopped peanuts, mini peanut butter cups, or chocolate chips for garnish

Instructions

1. Prepare the Base

Place the cookie crust or brownie layer in a lined pan for easy removal. If using a brownie, bake and cool completely before layering.

2. Add the Peanut Butter Ice Cream Layer

Spread the softened peanut butter ice cream evenly over the base. Smooth with a spatula.

3. Add the Chocolate Ice Cream Layer

Spread the softened chocolate ice cream on top of the peanut butter layer and smooth again.

4. Freeze the Cake

Cover with plastic wrap and freeze for 2–3 hours, or until firm.

5. Add Whipped Topping & Drizzle

Spread whipped topping over the frozen layers. Drizzle with melted peanut butter and chocolate syrup. Sprinkle chopped peanuts, mini peanut butter cups, or chocolate chips for garnish.

6. Final Freeze & Serve

Freeze for another 1–2 hours for a fully set cake. Slice with a warm knife for clean, beautiful cuts. Serve chilled.

Pro Tips for the Perfect Ice Box Peanut Butter Cake

Softening Ice Cream: Allow ice cream to sit at room temperature for 5–10 minutes to make spreading easier.
Extra Crunch: Add crushed cookies or chopped peanuts between layers for texture.
Decorative Touch: Pipe whipped topping around the edges and drizzle peanut butter in swirls for a café-style presentation.
No-Bake Convenience: Using store-bought brownie or cookie crust saves time without sacrificing flavor.

Why You’ll Love This Cake

This Ice Box Cafe-style cake is a peanut butter lover’s dream: creamy, chocolatey, and indulgent. It’s easy to make, visually impressive, and perfect for parties, birthdays, or a sweet treat any time.

Serving Suggestion:
Serve with extra chocolate syrup, a sprinkle of chopped peanuts, or mini peanut butter cups for a decadent presentation. Pair with coffee or milk for the ultimate indulgence.

OTHER RECIPES

Ingredients
Chocolate Cake:

1 cup oil
2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 cup of milk
1 cup coffee, brewed strongly
1 cup Dutch cocoa powder
2 cups all purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
Pinch salt

Ice Cream Cake:

1 pint chocolate ice cream
2 cups creamy peanut butter
1 pint vanilla ice cream
Chocolate cake

Directions
To make the chocolate cake: Preheat oven to 350 degrees F.

Choose between a 10 by 3-inch round or a rectangular shaped baking pan and spray it with baking grease or butter and then line the bottom with parchment paper.
Combine the oil and the sugar in mixer until well blended.

Add the eggs and the vanilla extract and continue to mix until well blended. Add the milk and the coffee.
Sift all of the dry ingredients and then add them to the wet ingredients in three batches allowing each batch to be thoroughly absorbed.
Pour the batter in prepared pans and bake for approximately 25 minutes or until a skewer is clean when removed.

Allow to cool before unmolding.

Once chocolate cake has cooled, unmold, and refrigerate overnight to allow it to cool thoroughly.

To make the ice cream cake:

Cut the chocolate cake horizontally to make 2 layers out of the 1 layer and slide 1 of the layers onto a plate or cake board attempting not to break the layers.
Line the same pan used to bake the chocolate cake in plastic wrap (the plastic will help you remove the ice cream cake from the pan once it is set, so make sure to use a large enough piece and slide 1 of the half layers of chocolate cake into the pan).

Make sure that it rests firmly in the bottom of the pan and if the plastic wrap has slipped in, adjust so that it spills over the sides of the pan.
Empty a pint of chocolate ice cream, or your favorite brand, into a mixer and soften until it is easily spread, do not let it become runny.

Pour the ice cream into mold over chocolate layer and spread evenly with a spatula or the back of a spoon. Return to freezer until set, approximately 2 hours.
Soften 2 cups of creamy peanut butter in the microwave without letting it get runny, approximately 2 minutes.

Then pour the peanut butter over the chocolate ice cream.

Using a spatula or the back of a spoon, spread the peanut butter evenly over the chocolate ice cream. Place the second half of the chocolate cake layer over the peanut butter and pat down firmly.

Return to freezer until set, approximately 2 hours.
Empty a pint of vanilla ice cream or your favorite brand, into a mixer and soften it until it can be easily spread.

Pour into mold over chocolate layer and spread evenly with a spatula or the back of a spoon.

Return to freezer and allow to set overnight.
To unmold, simply invert over cake board or plate, place a warm towel over the pan for a couple of minutes.

The cake should slide out without any problems, grab a hold of the ends of the plastic wrap, and give it a tug if it is stubborn.

Invert back so that vanilla ice cream is on top.

Decorate with melted chocolate or whipped cream.
If you chose a rectangular shaped mold, cut lengthwise and stack on top of each other for a dramatic presentation.

Drizzle with melted chocolate. Enjoy it!

VIDEO:

Carnival Ice Cream Cake

A Fun & Colorful Dessert

Bring the fun of the fair to your table with this Carnival Ice Cream Cake! Packed with vibrant colors, layers of creamy ice cream, and crunchy, sweet toppings, this cake is perfect for birthday parties, summer gatherings, or any celebration where fun meets indulgence.

Ingredients

For the Base:

1 chocolate or vanilla cake layer (9-inch round or 9x13-inch pan, homemade or store-bought)

For the Ice Cream Layers:

1 pint rainbow sherbet or fruit-flavored ice cream, slightly softened
1 pint vanilla ice cream, slightly softened

For the Topping:

1 cup whipped topping (Cool Whip or homemade)
1/2 cup rainbow sprinkles
1/2 cup crushed candy (like popcorn balls, gummy candies, or candy-coated chocolates)
Optional: drizzle of chocolate syrup or caramel sauce