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Banana Split Ice Cream Cake – Three Part

October 5, 2010

We decided to make an ice cream cake this weekend with absolutely nothing but a few different recipes thrown together. ūüôā

I wouldn’t call it an easy recipe – especially since it took two of us running around the kitchen like nuts (or for this recipe…lack of nuts).

First Part: Chocolate Sponge Cake

Recipe from Food courtesy of Emeril Lagasse


  • 1/4 cup milk
  • 2 tablespoons plus 2 teaspoons butter
  • 8 eggs
  • 2 cups plus 2 tablespoons sugar
  • 3/4 cup flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla

Preheat the oven to 350 degrees F. In a small saucepan, heat the milk and 2 tablespoons butter together. Using an electric mixer fitted with a wire whip, combine the eggs and 2 cups sugar together. Beat on medium-high speed for about 8 minutes, or until the mixture is pale yellow, thick and has tripled in volume. With the machine running slowly add the heated milk. In a mixing bowl sift the flour, cocoa powder, baking powder, and salt together. Fold the flour mixture into the egg mixture and mix thoroughly so that there are no lumps and the mixture is smooth. Fold in the vanilla. Grease and flour a round cake pan. Sprinkle with 2 tablespoons of sugar. Pour the cake batter evenly into the pan and bake for about 25 minutes, or until the cake springs back when touched. Cool for about 2 minutes. Using a thin knife, loosen the edges of the cake, then flip onto a wire rack and cool completely.

For this recipe we like to pour the the cake batter into two greased and floured two round pans for two layered ice cream cake. You could also make on think cake and slice the sponge cake in two.

Second Part: Banana Ice Cream

Recipe from

If you have an automated ice cream maker, or one that you churn with ice, this is a great easy recipe for delicious banana ice cream! In an ice cream maker it can churn and freeze in 20-30 minutes.

If you do not have an ice cream maker you could use soft vanila ice cream with chopped bananas mixed in. ūüôā


 3/4 pint (375ml) milk or cream

  • (or a mixture of both according to taste),
  • 4oz (100g) sugar,
  • 3 ripe bananas (to pur√©e)

Pur√©e the bananas place in a mixing bowl. Pour in the milk/cream and sugar, mixing in well as you do so. Transfer the whole mixture into an¬†ice cream maker and freeze according to the manufacturer’s instructions.

My personal preference is to allow the ice cream to freeze but eat it when is still considered soft serve. In this case we started the ice cream 20 minutes before we knew we would need it for the ice cream cake.

Third Part: Assembly and Toppings

I decided to break out my fabulously hand-me-downed Easy-Accent tool from … well no name dropping needed.

Stuffing the Easy-Accent tool full with the banana soft-serve ice cream, Bobby easily topped off the first layer of chocolate sponge cake before adding¬†Maraschino cherries (drained without stems) and a swirl of chocolate syrup. He pointed out that we could have just slapped the ice cream on the bottom layer of cake but: 1) I really wanted to use that tool. 2) He and I both know it wouldn’t have looked as cool!

Time to top with our other half of chocolate sponge and then whip up some fresh whipped cream!

(For fresh Whipped Cream: use a hand mixer to mix 1/2 pt. whipping cream, 3 tbsp. sugar, 1 tsp. vanilla until it is think and foamy! Delish!)

Add whipped cream to the top layer of the cake like a frosting.

Add sliced bananas to the top.

Add warm caramel topping (not boiling hot like I unfortunately tried to pour).

Add another drizzle of chocolate syrup.


Now comes the hardest part… literally.

Put the cake in the freezer and let it freeze up for at least 2 hours. We waited till the next day… which almost made the cake too hard. BUT SO WORTH IT.

And finally… after all that work…let’s cut the cake!

Note: cutting the cake was a lot harder than we thought. Broke one knife. Learned that sawing the first piece out was a necessary evil. Next time we will let it set at room temperature for a few minutes before cutting.

Rating: A+


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