If there’s one dessert that can brighten up any gathering, it’s this banana split ice cream cake. It’s inspired by the classic ice cream shop treat, but here we make it in a cake form. It combines the freshness of fruit with the creaminess of the ice cream and that touch of chocolate that never fails, truly. Easy, fresh, and perfect for sharing. Plus, without any of the fuss really.

They say that the banana split was born more than a century ago in a pharmacy in the United States, when a young man decided to put three scoops of ice cream between a banana cut in half and top it off with a variety of syrups and cherries. Since then, it has become a dessert icon. A favorite in classic ice cream shops, and the star of many family gatherings and events.

In this version, we take it to another level: instead of serving it in a cup like the classic version, we turn it into an ice cream cake that can be sliced and shared with everyone. Just as eye-catching, just as delicious, but with the added bonus that you can prepare it in advance and have it ready in the freezer for when the occasion arises. That way you don’t have to arrange it on the go, since you already have it ready to go!

Besides what makes it even more special and different are those layers of super crispy puff pastry, which provide the perfect contrast to the softness and creaminess of the ice cream. This combination of textures gives it an unexpected twist and makes each slice a unique experience, as if the banana split had decided to dress up for the occasion.

If you like this recipe, you have to go check out our chocolate chip banana bread a recipe you will truly enjoy. And that has a lot of history behind it.

One of those recipes our family has been making for generations. It will become one of your family favorites too, guaranteed!

Banana split ice cream cake

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Prep Time 30 minutes mins

Freezing Time: 6 hours hrs

Total Time 6 hours hrs 30 minutes mins

Servings: 10

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

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• 14.80 oz (420 gr) sugary puff pastries (palmiers or similar)
• 2 L vanilla macadamia nut ice cream
• 8.82 oz (250 gr) or to taste semisweet chocolate, melted
• 3 bananas, big, cut into slices
• 3.53 oz (100 gr) pecan or castile nuts, in small chunks
• 1 C (8.11 fl oz) (240 ml) whipping cream
• 2 tbsp (1.06 oz) (30 gr) white sugar
• 7 pieces maraschino cherries, to decorate

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Method

 

1. Line a round baking pan (approximately 23 cm in diameter) with parchment paper or plastic wrap. Add a little ice cream to the bottom of the pan and spread it evenly with a rubber spatula. Form a layer on top of the ice cream with a quarter of the ears, crushed by hand into irregular pieces, and flatten slightly so that it is even.
2. Then add a third of the ice cream and spread it carefully with the rubber spatula until it covers the layer of ears, but avoid mixing it with them. Add a third of the melted chocolate over the ice cream. Then add the banana slices and a third of the chopped walnuts on top of the chocolate.
3. Repeat this process two more times to form three layers of each ingredient, but on the last layer, only go as far as the ice cream, as the chocolate, banana, and walnuts will be used to decorate once the cake has frozen.
4. Cover the cake with plastic wrap and freeze for at least 6 hours or preferably overnight. When there are 15 minutes left before the end of the freezing time, add the whipping cream and sugar to a large bowl and beat with an electric mixer or balloon whisk for 2-3 minutes until stiff peaks form.
5. Once ready, remove the cake from the mold and place it on a large serving plate. Add the rest of the crushed ears, as well as the chocolate, banana, and remaining nuts.
6. Pour the whipped cream over the cake and spread it with a spoon until it forms an even layer. Finally, decorate with the maraschino cherries.

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