The Pioneer Woman Tasty Kitchen
Profile Photo

Banana Split Ice Cream Cake

4.89 Mitt(s) 9 Rating(s)9 votes, average: 4.89 out of 59 votes, average: 4.89 out of 59 votes, average: 4.89 out of 59 votes, average: 4.89 out of 59 votes, average: 4.89 out of 5

Prep:

Cook:

Level: Easy

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Soo good. Really. That’s all there is to it!

Oh, and don’t let the ‘cake’ part fool you … there’s no cake in this ‘cake’!

Ingredients

  • 20 whole Oreo Cookies
  • 4 Tablespoons Butter, Melted
  • 4 whole Bananas
  • 1 pint Strawberry Ice Cream
  • 1 pint Vanilla Ice Cream
  • 1 jar (about 16 Oz. Jar) Hot Fudge Sauce
  • 1 container (16 Oz. Container) Frozen Sliced Sweetened Strawberries, Thawed And Drained
  • Fresh Whipped Cream, For Serving
  • Crushed Pineapple, For Serving

Preparation

Take out the strawberry ice cream to thaw. Place the Oreos in a gallon Ziploc bag and crush well with a rolling pin or small frying pan. Pour the melted butter into the Ziploc bag and mix it up. Press this crumb mixture into the bottom of a springform pan.

Slice the bananas into 1/2″ rounds and arrange in a single layer on top of the crust. (Use as many banana slices as needed to fill the layer.) Place the pan into the freezer for about 10 minutes.

Scoop the softened strawberry ice cream in small scoops on top of the frozen banana layer, smoothing it together with a spoon dipped in warm water. Return to the freezer for 1-2 hours, until the ice cream is firm again.

Take the vanilla ice cream out of the freezer to thaw. Warm the hot fudge sauce slightly, just until it is easily spreadable. Pour the fudge over the strawberry ice cream layer, smoothing the top, and place back into the freezer for 15 minutes or so, until the fudge has firmed up again.

Scoop the softened vanilla ice cream in small scoops on top of the fudge layer, again smoothing it together with the back of a spoon dipped in warm water. Cover with plastic wrap and return to the freezer for at least another 4-6 hours until very firm. (At this point the cake could be frozen, well wrapped, for a week or longer!)

Pour the drained sliced sweetened strawberries into a bowl and crush with a pastry blender or a fork until the berries are all mashed up. Store in the fridge until almost ready to serve the cake.

Spread the crushed berries over the top of the cake, to within one-half inch of the edge. Serve with fresh whipped cream and crushed pineapple for those who want it!

8 Comments

You must be logged in to post a comment.

Profile photo of ting

ting on 7.26.2010

This looks ABSOLUTELY DELICIOUS.

Profile photo of mkg

mkg on 3.7.2010

made this last night – easy and yummy! Think since it uses strawberry ice cream and pineapple that it could be low cal????

Profile photo of Mama Holli of Nobody Puts Mama In A Corner!

Mama Holli of Nobody Puts Mama In A Corner! on 2.2.2010

O want to make this!!!! NOW!

Profile photo of Mama Holli of Nobody Puts Mama In A Corner!

Mama Holli of Nobody Puts Mama In A Corner! on 1.25.2010

OH MY GOODNESS!

Profile photo of Renee

Renee on 1.12.2010

Looks so good!! Can’t wait to make this recipe!

9 Reviews

You must be logged in to post a review.

Profile photo of Eugenia

Eugenia on 11.27.2013

This was incredible! I used some Hershey’s Magic Shell (you know, the kind of chocolate that turns hard as soon as it touches ice cream) instead of the fudge layer and also to decorate the top. Incredibly delicious and it was frozen all the way through! :)

Also, I didn’t bother thawing the ice cream and then refreezing it — I’ve always found that method too messy. I just buy ice cream in those cardboard boxes and then use a sharp knife to cut chunks off, piece them together in the pan like a puzzle, and smooth with a spoon at the end.

Profile photo of tjbaker

tjbaker on 8.11.2011

Delicious! We loved all the flavors mixing together when we ate it. I didn’t let mine freeze long enough & it melted while trying to serve. Also, a 10 in. springform pan is too big. This still tasted great! Thanks for posting the recipe.

Profile photo of forkandpencil

forkandpencil on 1.16.2011

I made this for a birthday and it was a hit! Really great ice cream cake and not too difficult.

Profile photo of sophie88

sophie88 on 1.10.2011

I made this with a brownie base instead of the Oreo base and oh my goodness it was good! I didn’t have a springform pan that was tall enough so I improvised and taped two of the same size together and it worked perfectly! I will definitely be making this again, everybody loved it!

Profile photo of lmillhouse

lmillhouse on 9.2.2010

this was so good! i made it for a birthday party and it was a hit! i didn’t get my layers frozen so they weren’t well defined but that didn’t affect the flavor. i either would put all the layers in right away, or i’d need to freeze it much longer in between.
but even as it melted, everyone wanted a piece! i would definitely recommend it to anyone and make it again!

Related Recipes

Summer Peach Crumble with Ginger
Profile Photo by Emily Nader in Desserts
This peach crumble is easy to make and full of flavor....
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Lemon Cream Tarts
Profile Photo by simmering essence in Desserts
These are one of my very favorite desserts. The lemon cream...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate


Brown Butter Blondies
Profile Photo by Lindsay @ My Therapist Cooks in Desserts
Super yummy and easy blondies made in one bowl with no...
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy


Cannoli Cupcakes
Profile Photo by Krystle in Desserts
Rich vanilla cupcakes topped with cannoli cream and chocolate coffee frosting....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Intermediate


Pumpkin Cupcakes
Profile Photo by Beth Pierce in Desserts
These scrumptious and adorable moist cinnamon pumpkin cupcakes are topped with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy