Banana Split Ice Cream Cake Recipe

How to make it

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• 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
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• 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.
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• 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.
• Makes 1 1/2 cups.